Product Summary
Trehalose is a natural, non-reducing disaccharide with excellent stability and moisture retention properties. It is widely used as a functional ingredient in food applications to improve texture, maintain freshness and enhance product quality.
Introduction
Trehalose is composed of two glucose molecules linked by an α,α-1,1-glycosidic bond. Compared with traditional sugars, Trehalose has mild sweetness, high stability and excellent protective properties. It helps maintain moisture balance, improve texture and preserve the sensory characteristics of food products during processing and storage.
Key Features
Excellent Stability:
Trehalose provides high stability during processing and storage, helping maintain product quality.
Moisture Retention:
It helps prevent moisture loss, maintaining softness and improving mouthfeel in food products.
Freeze-Thaw Protection:
Trehalose improves freeze-thaw stability and helps reduce texture deterioration in frozen products.
Mild Sweetness:
With lower sweetness than sucrose, Trehalose enhances functionality without significantly affecting the original flavor.
Applications
Trehalose is widely used in:
Soy-based products
Plant-based foods
Frozen foods
Bakery products
Beverages
Dairy products
Functional foods