Title: Alternative Sweeteners

436 Richards and Dexter
dissipate to the atmosphere. Therefore, the aromas and flavors are still present
when the preparation is reconstituted (25, 46). It is speculated that trehalose might
be particularly effective in stabilizing foods and biomaterials that are subject to
high humidity and temperatures (41). Roser has reported that trehalose glasses
do not attract significant quantities of water at a relative humidity of 90% or less
(25).
Although a great deal of applications research remains to be done, HBC
has demonstrated that trehalose can be added to foods that undergo phase transitions
in preparation or storage (HBC, unpublished data, 1997). Such foods include
frozen bakery products, frozen desserts, dried fruits and vegetables, glazes, and
spray-dried products.
E. Storage Stability
The storage stability of a 10% solution of trehalose was tested by dividing aliquots
of the solution and placing them in the dark at 25 and 37°C for 12 months
(HBC, unpublished data, 1997). Samples were examined for pH, color development,
turbidity, and residual sugar content monthly for the first 6 months and
thereafter at 9 and 12 months. After 12 months, there was no development of
color or turbidity, nor was there any degradation of trehalose at either temperature.
Samples stored at 25 and 37°C for 12 months showed a drop in pH from
an initial value of 6.80 to 5.27 and 5.15, respectively.
Four percent solutions of trehalose were prepared at nine different pH concentrations.
The samples were heated to 100°C for 8 and 24 hours (HBC, unpublished
data, 1997). The buffer systems (0.02 mM) used were acetate (pH 2–5),
phosphate (pH 6–8), and ammonium (pH 9–10). After incubation, the samples
were evaluated for pH and residual sugar content. The results of pH changes are
presented in Table 4. Samples appeared stable for the first 8 hours and were
relatively stable for the 24-hour incubation period. High-performance liquid chromatography
analysis of the samples showed that even after 24 hours of incubation
at 100°C, all samples retained greater than 99% of the original concentration of
trehalose.
F. Heat Stability and Caramelization
The heat stability of trehalose was examined in a test system in which a 10%
trehalose solution was made in a pH 6.0 buffer (HBC, unpublished data, 1997).
The buffered solution was incubated in an oil bath at 120°C for up to 90 minutes.
Maltose control samples were also included. Solutions were analyzed for absorbance
at 480 nm (Table 5). The trehalose solution remained stable after a
slight initial increase in absorbance; whereas the maltose solution increased at