The role of trehalose

The role of trehalose
Trehalose was first extracted from the ergot of rye by Wiggers in 1832,
and then mass-produced by fermentation yeast, Grifola frondosa cell
extraction or enzyme conversion with starch.
The role of trehalose
1.1 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.
1.2 Inhibit browning
Trehalose is a non-reducing sugar. When it coexists with amino acids and
proteins, it will not cause browning even if heated (Maillard reaction).
It is very suitable for foods and beverages that require heat treatment
or high-temperature storage.
1.3 Low hygroscopicity
Some foods themselves are not hygroscopic, but when sugar substances such
as sucrose are added, the hygroscopicity is greatly increased, 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%.
1.4 Prevent starch aging
Trehalose has an excellent effect on preventing starch aging. It can be
used in starch-containing foods such as noodles, cakes, rice, butter,
barbecue sauce, croquette, etc. It can play a good effect. This effect
can be used in low humidity or freezing. The performance is more
significant.

1.5 Heat resistance and acid resistance
Trehalose is the most stable sugar among natural disaccharides, and it
will not be colored or decomposed even if heated at 100°C and pH 3.0 for
30 minutes.
1.6 Prevent protein denaturation
Trehalose can well prevent protein denaturation during freezing, high
temperature or drying. Adding trehalose to various protein-containing
foods can effectively protect the natural structure of protein molecules
and keep the flavor and texture of the food unchanged.
1.7 Tooth decay prevention
Because trehalose does not decompose in the oral cavity, it produces less
acid and does not produce insoluble glucan that can cause dental caries.
In addition, it can inhibit the formation of insoluble glucan slime
produced by sucrose. Therefore, it can be said that trehalose is a kind
of sugar with the properties of benefiting teeth.