Title: Alternative Sweeteners

444 Richards and Dexter
Figure 10 Bread was baked using 6% sucrose and 1%, 2%, or no trehalose. The hardness
of the bread was assayed after cooling the bread (4°C) and again after 5 days of
storage at 4°C.
and after 5 days storage at 4°C (Fig. 10). The addition of 2% trehalose to the
mix provided a reduction in hardness after 5 days of about 32%. The effects of
trehalose in frozen sponge cakes and dinner rolls were also investigated. Hardness
measurements on thawed sponge cakes showed that trehalose (1.7%) reduced
starch retrogradation and produced a product that was 28% softer than controls
after thawing. A 1% trehalose addition to dinner rolls containing sucrose resulted
in less heat shock when the rolls were thawed using an electric range than when
sucrose was used alone. In addition, trehalose-produced rolls maintained a softer
texture for up to 16 hours after thawing (Fig. 11) (HBC, unpublished data, 1997).
C. Prevention of Fat Decomposition
Trehalose’s ability to protect membrane phospholipid layers subjected to heat
stress or freeze/thaw cycles has been examined (28, 44, 45). Results showed that
trehalose was more effective in maintaining the integrity of vesicle membranes
than standard protectants such as glycerol or dimethylsulfoxide. The ability of
trehalose to stabilize free fatty acids has also been studied (HBC, unpublished
data, 1998). One hundred grams of four different fatty acid solutions were combined
with 1 ml of 5% solutions of sucrose, sorbitol, or trehalose. The mixtures
were heated for 1 hour at 100°C. Fatty acid concentrations before and after heat-