Trehalose
Functional Sugar Trehalose
Derived from: tapioca starch
Trehalose occurs naturally as a disaccharide with a mild sweetness. The white crystalline powder is obtained from tapioca starch. It is around 55 % less sweet than saccharose, persists for longer and only has a low impact on blood sugar and insulin levels. In contrast to saccharose, trehalose does not cause any Maillard reactions and has a much higher glass transition temperature (approx. 117°C).
- Excellent heat and acid stability
- Non-hygroscopic, does not cause lumps to form
- Slower metabolization
- Protein and starch protection
- Rounds off flavour profile
- Very process-reliable
- Provides colour stability
- Enhances aroma
Trehalose is very versatile. In baked products, for example, it acts as a barrier layer, decreases starch retrogradation and improves freeze/thaw stability. In dairy products it stabilises froths/foams, enhances aroma and masks off-flavour. It provides cell protection in meat, fish, fruit and vegetable products and enhances their colours and flavours.
- Trehalose
- Baked products (biscuits, cakes and fondant),
- convenience products (deep-fried foods and frozen products),
- meat and fish products,
- beverages,
- dairy products (yoghurt, frozen desserts etc.),
- fruit and vegetable dishes,
- confectionery,
- milk alternatives
- Gluten-free Allergen-free
Get in touch with our consultants if you require further information about functional sugar and its possible applications. We are very happy to assist you.