Food ingredient "Trehalose"
Multifunctional carbohydrates made from starch.
"Trehalose" is a multifunctional carbohydrate (main component: trehalose) produced by acting enzymes on starches such as corn. It has a low sweetness with a clean taste, is non-reducing, difficult to color, and has high heat and acid resistance, making it suitable for a wide range of food applications. Additionally, it excels in maintaining and improving the physical properties of food, such as suppressing starch aging, inhibiting protein denaturation, enhancing freeze resistance, and preventing discoloration, thereby contributing to improved deliciousness. 【Functional Characteristics】 ■ Moisture retention ■ Suppression of lipid deterioration ■ Flavor improvement during heating and processing ■ Glass transition function ■ Flavor and odor correction effects, etc. *For more details, please contact us.
basic information
【Specifications (Excerpt)】 ■Trehalose (R) / Trehalose (R) Fine Powder - Dry weight loss: 1.5% or less (60°C, 5 hours, atmospheric pressure heating drying method) - Moisture content: 11.0% or less - pH: 4.5 to 6.5 (measured in a 30% aqueous solution) - Content (Trehalose): 98.0% or more (on an anhydrous basis) 【Additive Labeling】 Trehalose *For more details, please contact us.
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Applications/Examples of results
■ Starch aging inhibition ■ Sweetness reduction ■ Improved freezing resistance, suppression of ice crystal growth ■ Water separation inhibition ■ Protein denaturation inhibition ■ Stabilization of bubbles ■ Masking ■ Flavor retention, suppression of heating odor, suppression of oil rancidity odor ■ Drying inhibition ■ Discoloration inhibition, color tone retention *For more details, please contact us.*
