Trehalose is a kind of non-reducing disaccharide widely existing in nature, which is composed of two glucose molecules combined into α-( 1- 1). It exists in algae, mushrooms, shrimp, yeast, bacteria and so on. Trehalose has excellent food processing characteristics, does not cause browning reaction, can improve the freshness and texture of food, prevent protein denaturation during freeze-drying food processing, and prevent starch aging. In addition, because its sweetness is lower than that of granulated sugar, it can be used in foods with low sweetness.

1. The sweetness of trehalose is 45% of that of granulated sugar: the sweetness of trehalose is mild but longer than that of granulated sugar, which can improve the sweet and greasy feeling of foods containing a large amount of granulated sugar, and can enhance the unique taste of food raw materials when used together with other sweeteners.

2. No coloring: Trehalose will not cause Mena reaction and keep the color of food, which is suitable for foods and drinks that need to be heated or preserved at high temperature.

3. Acid and heat resistance: Trehalose is the most stable sugar among natural disaccharides and is suitable for various food processing processes.

4. Crystallization: The solubility of trehalose in water is lower than that of sugar and equivalent to maltose. Because of its good crystallinity, it can be made into sugar coating, sugar ornaments, soft candy, candy and so on.

5. Low hygroscopicity: trehalose is also very stable when the relative humidity reaches 95%, which is suitable for making sugar-coated ingots.

6. Nutrition: Trehalose, like sucrose and maltose, can be digested and absorbed by the small intestine and is the source of nutrition. The effect on blood sugar level or insulin secretion is almost equal to that of glucose.

7. Prevent starch from aging: Trehalose is better than maltose, and can be applied to sesame cakes, sponge cakes, potato cakes, sauces, noodles, etc. The effect is more obvious under refrigeration or freezing.

8. Preventing protein from denaturation: Trehalose can be applied to frozen, refrigerated and dried foods, and in foods containing protein, it can make foods not easy to denature and deteriorate.

1. Low-sweetness food

2. Prevent starch from aging

3. Prevent protein from deteriorating.

4. The tissue is stable, soft and fresh.

5. Taste improvement

6. Utilization of crystallinity

7. Restrain moisture absorption (appropriate addition)

8. Inhibit food browning and keep food color.

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