Trehalose ingredient exporter

Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose, so that a 2.3% solution tastes 6.5 times less sweet as the equivalent sugar solution. It can reduce the sweetness, optimize the sweet and improve the flavor.

Trehalose ingredient  characteristics:
  1.Sweetness is 45% of sugar:
    Trehalose has a mild sweetness but lasts longer than sugar.
It can improve the sweetness of foods with high sugar content.
It can be used in combination with other sweeteners and can be unique to food materials.
  2. Non-coloring: Trehalose does not cause the Mena reaction and maintains the color of food.
     It is suitable for foods and beverages that require heat treatment or high temperature storage.
  3. Acid and heat resistance:
     Trehalose is a relatively stable sugar in natural sugars and is suitable for various food processing processes.
  4. Crystallinity:
     The solubility of trehalose to water is equal to that of sugar.because of its good crystallinity, it can be made into icing sugar, sugar ornaments, soft candy, and candy.
  5. Low Hygroscopicity:
       Trehalose is also very stable at a relative humidity of 95% and  is suitable for making sugar-coated tablets and the like.
  6. Nutrition:
      Trehalose is a source of nutrition like sucrose and maltose.
  7. Low touch:
     trehalose low touch
  8 to prevent starch aging:
    Trehalose better than maltose, can be applied to mochi, sponge cakes, potato cakes, sauces, noodles, etc., under refrigeration or freezing effect is more pronounced.
  9. Prevent protein denaturation:
     Trehalose can be applied to freezing, refrigerating, and drying foods. In foods containing proteins, foods that are not easily denatured and degraded can be produced.

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