Introduction

Trehalose is a naturally occurring disaccharide sugar composed of two glucose molecules. It is found in various organisms, including fungi, algae, and some plants, and can also be synthesized for use as a food additive. Trehalose is valued for its unique sweetness and functional properties.

Properties:

- Sweetness: Trehalose is approximately 45% as sweet as sucrose (table sugar), providing a mild sweetness that enhances the flavor of food products without being overpowering.

- Caloric Content: Trehalose provides about 4 calories per gram, similar to sucrose.

- Stability: Trehalose is highly stable under heat and acidic conditions, making it suitable for a wide range of food processing applications.

Applications:

Trehalose is used in various food and non-food products, including:

- Confectionery and baked goods

- Beverages and energy drinks

- Dairy products (like ice cream and yogurt)

- Savory products and sauces

- Cosmetic formulations (due to its moisturizing properties)

Benefits:

Trehalose offers several notable benefits:

- Moisture Retention: Trehalose has hydrating properties and helps stabilize moisture in food products, enhancing texture and shelf life.

- Stabilization of Proteins: It can help stabilize proteins and prevent denaturation, which is beneficial in both food and pharmaceutical formulations.

- Taste Modification: Trehalose can balance sweetness and reduce the bitterness of certain ingredients, making it useful for flavor enhancement.

Specification