α,α-Trehalose dihydrate

1.Low cariogenicity

Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.

2. Mild sweetness

Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

3. Low solubility and excellent crystalline

Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

4. High Glass Transition Temperature

The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.

l  Foods, healthcare products industry

1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging, enhance anti-freeze capability

1) Inhibit foods’ moisture absorption, especially for food that contains less water, could stabilize its quality, prevent deforming and becoming sticky

Applications: snacks, cereal, rice flour pastry, candy, spices, cookies, waffle, solid drinks, milky candy, bean paste, dried seafood, dried fish, laver, etc.

2) Trehalose is stable in acidic foods, does not break down into glucose and fructose to enhance the product's moisture absorption

Applications: hard candy, soft candy, filled candy, jelly, juice drinks, sport drinks, etc.

3) Trehalose replace sucrose to be surface decoration of foods, does not absorb moisture to melt and become sticky