Summary
【Physical and chemical properties】
1. Sweetness, sweet quality:The sweetness of trehalose is 45% of sucrose, its mild sweetness and refreshing quality is better than sucrose. When trehalose reconciles with food material, its cool, light and low sweetness can highlight the original flavor of the food.
2. No browning:Trehalose is non-reducing sugars, browning will not happen even it is heated when it coexists with amino acids and proteins, it is very suitable to the food and beverage which need to be heated or stored under high-temperature.
3. Heat resistance and acid resistance: Trehalose is the most stable natural disaccharide sugar, it is not easily colored, decomposed.
4. Solubility and crystalline:The solubility of trehalose is lower than the solubility of sucrose at low temperatures and higher than it at high temperature, it has a very good crystallinity.
Low moisture absorption
5. high glass transition temperature: Trehalose has glass transition temperature with up to 120 ℃, the feature combined with its process stability and low moisture absorption make it become to be a high protein protectant.
Properties
【Quality index】
Art. No. DCJ0823B
|
Items |
Index standard |
Result |
|
Trehalose content （%） |
≥99 |
99.7 |
|
Loss on drying |
≤1.0 |
0.15 |
|
PH value |
5.0-6.7 |
5.70 |
|
Chroma |
≤0.1 |
0.012 |
|
Turbidity |
≤0.05 |
0.005 |
|
Pb（mg/kg） |
≤0.1 |
＜0.1 |
|
As |
≤0.1 |
＜0.1 |
|
Residue on ignition |
≤0.02 |
＜0.02 |
|
Total number of colonies |
≤100 |
10 |
|
Colonies and yeast |
≤100 |
20 |
|
Coliforms |
Negative |
Negative |
|
Pathogens |
Not detected |
Not detected |
|
Sensory testing (color, character, magazines, taste and without odor) |
White, dry and loose grain products, no visible foreign matter, sweet, odorless |
white crystals, no significant impurities, sweetness, no odor |
Product Detail
【function and application】
1. Prevent starch aging: Since trehalose has excellent effect to prevent starch aging, it can be applied in rice and pasta food, and the effect will be more prominent under the condition of low humidity or freezing.
2. Prevent protein denaturation: Trehalose can well prevent protein denaturation in the condition of freezing, high temperature or dry environment. When the trehalose is added to foods containing protein, it can effectively protect the natural structure of a protein molecule and make the flavor and texture of the food remains unchanged.
3. Inhibite rot fishy odor generation: When the trehalose is added to rice or meat under heating processing, it can remove the smell of urine odor and old rice smell so as to keep the meat and rice fresh.
4. Dehydration and Preservation: It can maintain the structure, texture, color and flavor of animal and plant cells, it is favorable for the dehydrated vegetables, meat and fruit to restore fresh after rehydration.
5. Correct the flavor: Trehalose can improve sweetness and fragrance of food, it can improve the sweetness quality of synthetic sweeteners such as aspartame, it can alleviate or mask some other unpleasant taste, reduce astringency and bitterness , moderate part of acidity.
6. Inhibite fatty acid catabolism: it has good inhibition to the catabolism of the unsaturated fatty acid in the fat component.
7. Prevent tooth decay: Trehalose neither produces decomposition and cid in the oral cavity , nor produce insoluble glucan which can cause tooth decay, so It can be used to make teeth beneficial food.
8. Replenish energy and nutrition: Trehalose is similar to sucrose and maltose, it is easily absorbed by the small intestine as energy nutritional substances, but it can maintain more stable glucose level, it is suited for manufacturing beverage formulations to provide energy , relieve fatigue and stress.