Food Sweetener Trehalose Dihydrate CAS 6138-23-4

Food Sweetener Trehalose Dihydrate CAS 6138-23-4

Description

Trehalose Trehalose, also known as α,α-Trehalose, with the special function of preserving biological vitality, can effectively protect the structure of cell membrane and protein, so that the organism can keep the cells moist under abnormal conditions, such as high-temperature dehydration (drying, high osmotic pressure), freezing, and prevent the loss of nutrients and cell damage caused by water loss.

​Specification

Application

In baked products, Trehalose can adjust the sweetness and fragrance of frosts, bread cream and fruit fillings on cakes, biscuits and cakes, without damaging the storage life, so that people can taste the original flavor of the product. At the same time, Trehalose helps to reduce the fat in cookies, bread cream and frosting, creating a unique frosting feeling in delicious cakes and fast food. During the storage period, Trehalose can reduce the moisture flow in the multi-component baking products, so as to make the sweet taste better.

Candies: Trehalose can be mixed with most other sweeteners and used in candies, fruit juice drinks and herbal products to adjust the sweetness of the products so as to truly maintain the original flavor of the products.