Summary
Trehalose is a non-reducing sugar consisting of two glucose molecules and is one of most stable sugar in the world. During the research of dehydration of plant cells, scientists found that trehalose can effectively prevent cell membrane, protein and other molecules from damage upon drying, and keep the natural biological character after re-hydration of the dried plants.
product name：α,α-Trehalose dihydrate
CASNO：6138-23-4
EINECSNO：202-739-6
molecular formula：C12H22O11.2H2O
molecular weight：378.33
Properties
1.Low cariogenicity
Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.
2. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile
3. Low solubility and excellent crystalline
Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.
4. High Glass Transition Temperature
The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
Product Detail
l Foods, healthcare products industry
1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging, enhance anti-freeze capability
1) Inhibit foods’ moisture absorption, especially for food that contains less water, could stabilize its quality, prevent deforming and becoming sticky
Applications: snacks, cereal, rice flour pastry, candy, spices, cookies, waffle, solid drinks, milky candy, bean paste, dried seafood, dried fish, laver, etc.
2) Trehalose is stable in acidic foods, does not break down into glucose and fructose to enhance the product's moisture absorption
Applications: hard candy, soft candy, filled candy, jelly, juice drinks, sport drinks, etc.
3) Trehalose replace sucrose to be surface decoration of foods, does not absorb moisture to melt and become sticky