The trehalose description

The trehalose description

The trehalose has many characteristics that can be used in food development.

Medium sweetness:trehalose,moderate sweetness and cane sugar 45%,its taste is pure,no aftertaste,an important feature of this kind of sugar is their can quickly dissolve and durable sweetness sucrose.Most importantly,Trehalose is a sucraose feature that can be used in food and drinl with sugar to encourage sweetness and highlight the flavor of the food itself.

Solubleness  it is soluble in water,low temperature solubility in low temperature condition,but high temperature solubility is higher than sucrose.

 Processed stability Trehalose is a type of non-reductive sugar that does not react with amino acids or proteins during processing.

Low caries  Trehalose has low caries compares to sucrose.

Low Moisture absorption:Crystalline trehalose is stable and  relative humidity is 94%,trehalsoe and other ingredients can improve food stability.

High glass transition temperature:Compared with other disaccharide,trehalose high glass transition temperture,and because of its high stability and how humidity makes the trehalose spray material type seasoning of ideal protein protective agent.

Bakery products:Trehalose is also good for reducing the fat content of cookies,baked goods and icing sugar.

trehalose is a naturally occurring sugar that is similar to sugar, but is less sweet and more stable.Can be used in product development center to improve the quality of existing products or develop new products.

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