Title: Alternative Sweeteners

Trehalose 437
Table 4 The pH of 4% Trehalose Solutions Prepared in 0.02
mM Buffers and Incubated for 8 and 24 Hours at 100°C
Incubation time (hr)
0 8 24
3.46 3.41 3.83
3.71 3.64 4.02
4.25 4.22 4.50
5.14 5.10 5.25
6.69 6.67 6.52
7.46 7.44 7.13
8.25 8.14 7.64
8.88 8.91 8.42
9.86 9.85 9.16
Mean change SD 0.04 0.03 0.37 0.19
each sampling time. At 90 minutes the absorbance of the maltose sample was
15-fold greater than that of trehalose. The increase in absorbance is related to
the production of colors associated with the caramelization process. Trehalose
resisted the production of such color and may be an effective inhibitor of undesired
caramelization.
G. The Maillard Reaction
The stability of 10% solutions of trehalose or maltose were tested in 0.05 M
buffered solutions (pH 4.0, 5.0, 6.0, 6.5, and 7.0) containing 1% glycine (HBC,
Table 5 The Absorbance of 10% Trehalose and 10% Maltose
Buffered Solutions (0.033 M Sodium Phosphate in Water)
Incubated at 120°C for up to 90 Minutes
Absorbance at 480 nm
Incubation time (min) Trehalose Maltose
0 0.005 0.000
30 0.013 0.051
60 0.010 0.121
90 0.012 0.184