Trehalose is a non-reducing sugar consisting of two glucose molecules and is one of the most stable sugar in the world.
During the research of dehydration of plant cells, scientists found that trehalose can effectively prevent cell membranes, protein, and other molecules from damage upon drying and keep the natural biological character after re-hydration of the dried plants.
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 low hygroscopic 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.
||White crystalline powder
|Loss on drying
|Turbidity of solution
|Total number of bacteria
|Yeasts and molds
Trehalose is widely used in food(such as Chocolate, candy, baking products, and frozen food), drinks, pharma, cosmetic area