Food Additive Mid Sweetner Trehalose Food Grade

Trehalose

Trehalose is a disaccharide composed of glucose, differing from the dietary sugar known as maltose which is also comprised of two
glucose molecules due to differing bonds. Trehalose is found mostly as a component of mushrooms in the diet, with limited exposure
in the human diet otherwise. The U.S. Food and Drug Administration lists trehalose as a compound under the category of "generally regarded as safe."

Trehalose is the first in the country to produce seaweed in large scale using the most advanced bioengineering technology and production technology, using a complete set of equipment built according to international pharmaceutical standards, using the local natural cassava starch without genetically modified ingredients. Sugar, product indicators have reached the international standard of similar products. Advanced production technology and complete quality assurance system provide a high quality and reasonable price of trehalose products for domestic and foreign markets, enabling biological agents, cosmetics, bakery products, aquatic products processing, rice products, beverages and sweets, and agriculture and forestry. Various industries such as planting are widely benefited.

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.

Functional properties of trehalose and its application in food: (1) prevention of starch aging (2) prevention of protein denaturation (3) inhibition of lipid oxidative deterioration (4) flavoring (5) maintenance of vegetables (6) meat tissue Stable and fresh-keeping effect (7) Long-lasting and stable energy source ●Chocolate candy The use of trehalose in chocolate candies can adjust the sweetness of sweets, especially for soft candy containing fruit products and products containing fruit fillings. Trehalose can also reduce moisture in multi-component products. In moldings, the improvement in the sweetness of the product by trehalose opens up the possibility of creating new flavors of chocolate. Due to its reduced cariogenicity, trehalose can be used to formulate prosthetic products as a primary sweetener or in combination with other low cariogenic sweeteners. Premium trehalose can be used in combination with polyols to make chocolate, and the heat absorbed during dissolution minimizes the cooling effect of the polyol.