What is trehalose?
Trehalose (Trehalose) is a safe and reliable natural sugar. It was first extracted from ergot fungus of rye by Wiggers in 1832. Subsequent studies found that trehalose is in many edible animals, plants and microorganisms in nature. They exist widely, such as mushrooms, seaweeds, beans, shrimp, bread, beer and yeast fermented foods that people eat in daily life with high content of trehalose.
Production method of trehalose
In nature, it exists in the free state in mushrooms and other fungi, seaweed, shrimp, baker's yeast and brewer's yeast.
Preparation method: using starch as raw material, liquefying, fermenting and saccharifying with heat-resistant α-amylase, and then using isomerized amylase.
It is produced by fermentation method, and the fermentation broth is passed through anion exchange resin (amberlite CG 1201) to obtain trehalose with a purity of 98.4%.
Function of trehalose
*Used as a sweetener
The sweetness of trehalose is about 45% of that of sucrose. It has the characteristics of mild sweetness, refreshing taste and no aftertaste after eating. It can maintain the original taste of the product and is a healthy and high-quality product.
*Inhibit browning
Trehalose is a non-reducing sugar. When coexisting with amino acids and proteins, it does not cause browning (Maillard reaction) even when heated. It is very suitable for foods and beverages that require heat treatment or high temperature storage.
*Low hygroscopicity
Some foods themselves are not hygroscopic, but when sugars such as sucrose are added, the hygroscopicity increases greatly, which affects the flavor and storage period of the food itself. Trehalose has low hygroscopicity and will not become damp even if the relative humidity reaches 95%.
*Prevent starch aging
Trehalose has excellent anti-aging effect of starch, and it can play a good role in starch-containing foods such as noodles, cakes, rice, cream, barbecue sauces, croquettes, etc. This effect is in low humidity or freezing. performance is more pronounced.
*Heat and acid resistance
Trehalose is the most stable sugar among natural disaccharides, and it will not be colored or decomposed even if it is heated for 30 minutes at 100°C and PH3.0.
*Prevent protein denaturation
Trehalose works well to prevent protein denaturation during freezing, high temperature or drying. Adding trehalose to various foods containing protein can protect the natural structure of protein molecules very effectively, so that the flavor and texture of the food remain unchanged.
*Suppresses the generation of rancid odors
Some unpleasant odors in food are mainly composed of volatile aldehydes, ethyl mercaptan and trimethylamine. Adding a certain amount of trehalose can effectively inhibit the production of these substances, showing a good correction effect. Taste and odor effect. Trehalose has a synergistic enhancement effect on the sweetness and aroma of food, can improve the sweetness quality of other synthetic sweeteners such as aspartame, it can also moderate and partially mask other unpleasant tastes, reduce astringency and bitterness, and reduce astringency and bitterness. The sour taste is soothing
*Solubility and crystallinity
The solubility of trehalose is lower than that of sucrose at low temperature, and higher than that of sucrose at high temperature. It has very good crystallinity and will not weaken under acidic conditions, and it can also crystallize under conditions containing a large amount of other sugars.
*High glass transition temperature
Trehalose has a glass transition temperature as high as 120°C. This property, combined with its process stability and low hygroscopicity, makes trehalose a high protein protectant and ideal spray drying flavor retainer.
*Flavoring effect
Trehalose has a synergistic effect on the sweetness and aroma of food, and can improve the sweetness quality of other synthetic sweeteners such as aspartame. It can also moderate and partially mask other unpleasant tastes, reduce astringency and bitterness. The sour taste has a soothing effect.
*Inhibits fatty acid breakdown
Foods rich in edible oils and fats are heated and irradiated by light during storage, which will produce a pungent odor. The more unsaturated fatty acids in the oil, the more likely this odor will be generated, resulting in deterioration of food flavor, nutrient loss, and even Deterioration and loss of food value. And trehalose has a good inhibitory effect on the decomposition of unsaturated fatty acids in oil components.
*Superoxide dismutase in stable materials
Trehalose can stabilize the SOD activity in food, and at the same time, it can stabilize the SOD-like activity of antioxidants such as vitamin C and β-carotene ingested from vegetables and fruits in daily life, which helps to prevent the excessive Oxygen ions are greatly increased.
*Nutritional supplements for energy
Like sucrose and maltose, trehalose is a nutritious substance that is easily absorbed by the small intestine as energy (calorie per gram of trehalose is 4 kcal). The decomposition of trehalose in the human body is a gentle and stable process, which is very suitable for energy drink.
Where to buy Trehalose?
Wellgreen is a quality supplier of Trehalose. If you have a purchase plan, please contact us freely~
