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Trehalose is a kind of non reducing disaccharide widely existing in nature. It has the special function of maintaining biological activity. It can effectively protect cell membrane and protein structure, and trehalose also has the characteristics of stabilizing biofilm and protein in vitro. Trehalose can keep the product fresh and delicious, inhibit protein denaturation, lipid deterioration and starch aging, and prolong its shelf life at room temperature. It is widely used in food, medicine and health products.
Regulatory status
United States: FDA recognized as a recognized safe food
EU: new food additives
Japan: food additives
China: new food raw materials
Application
Scope of application | Add reference quantity | |
Food | Baked goods | 2% of flour |
frozen dessert | 13%-18% | |
Sugar coated snack | 2%-12.5% | |
Dehydrated frozen products processed fruits and vegetables | 5% solution | |
Drinks | 0.4% of product or 50% of total sugar | |
Jelly and gel products | 15% - 30% of total sugar | |
Candy products | 5% - 40% of the product or 5% - 80% of the total sugar | |
Meat / fish / egg products | 2%-10% | |
Cosmetics | Whitening sunscreen | 1%-10% |
Moisturizing Cleanser | ||
Revitalizing Essence | ||
Medical and health products | Mould, antibody, vaccine protective agent | 0.1-0.5mol/L |
Probiotic freeze-drying protective agent | 0.2-0.6g/10cfu/ml bacterial solution | |
Eye drops and nasal medication | 1.0-2.0g/100ml | |
Physical and chemical indexes
Item | Anhydrous trehalose | Crystalline trehalose | |
Index | Superior | class A | |
Trehalose content (calculated on dry basis)%, ≥ | 99 | 99 | 98 |
PH value | 5.0-6.7 | 5.0-6.7 | |
Burning residue%, ≤ | 0.02 | 0.02 | 0.05 |
Loss on drying%, ≤ | 1 | 1 | 1.5 |
Chromaticity ≤ | 0.1 | 0.1 | |
Turbidity ≤ | 0.05 | 0.05 | |
Efficacy characteristics
Prevent starch aging
Prevent protein denaturation
Inhibit fatty acid decomposition
Correct product flavor
Moisturizing effect
Manufacturing
