Introduction to the Different Functions of Trehalose

Sweetness and sweetness quality of trehalose

Trehalose has a sweetness of 45% of sucrose, and its gentle and refreshing sweetness and ideal sweetness cannot be compared to sucrose. Trehalose can enhance the original flavor of food materials due to its low sweetness.

Non-browning ability of trehalose

Trehalose is a non-reducing sugar. When coexisting with amino acids or proteins, it will not undergo browning (Maillard reaction) even when heated. Therefore, it is suitable for foods and beverages that require heat treatment or high-temperature storage.

Prevention of starch aging by trehalose

Because trehalose has an excellent ability to prevent starch aging, it can be applied in rice and noodle products that are rich in starch to achieve good results, especially under low humidity or freezing conditions.

Prevention of dental caries by trehalose

As trehalose does not decompose in the oral cavity and generates less acid and glucan, which causes dental caries, it can prevent dental caries. It can also inhibit the formation of insoluble glucan by sucrose, making it a functional sugar that promotes oral health.

Heat and acid resistance of trehalose

Trehalose is the most stable sugar in natural disaccharides. Even when heated at 100℃ and pH 3.0 for 30 minutes, it will not discolor or decompose.

Trehalose can prevent protein denaturation

Trehalose can effectively prevent protein denaturation caused by freezing, high temperatures, or drying. Adding trehalose to various foods containing protein can protect the natural structure of protein molecules and preserve the taste and texture of the food.

Trehalose inhibits the generation of fishy and foul odors

The main ingredient of the unpleasant odor of spoiled fish is trimethylamine, which is not present in fresh fish but is produced by microbial decay during storage. Adding trehalose before heating significantly inhibits the generation of trimethylamine, thus reducing the unpleasant fishy odor and preserving the fresh taste of the fish.

In addition, trehalose can also inhibit the production of volatile aldehydes, the main component of smelly odors in poultry and livestock meat and old rice. Adding trehalose during meat processing or rice storage can remove the odors and preserve the freshness of the meat and rice.

Solubility and crystallization of trehalose

The solubility of trehalose is lower than that of sucrose at low temperatures and higher at high temperatures. It has excellent crystallization and does not weaken under acidic conditions or in the presence of other sugars.

Low hygroscopicity of trehalose

Some foods are not hygroscopic, but when sugar substances like sucrose are added, the hygroscopicity increases significantly, affecting the taste and storage period of the food. However, even at a relative humidity of 95%, trehalose will not absorb moisture.

High glass transition temperature of trehalose

Trehalose has a glass transition temperature as high as 120℃. This characteristic, combined with its stability and low hygroscopicity, makes it an ideal protein protector and spray-drying flavor preservative.

Trehalose has a flavor correction effect

Trehalose has a synergistic enhancing effect on the sweetness and aroma of food, which can improve the quality of other synthetic sweeteners like aspartame. It can also mitigate and partially mask other unpleasant tastes, such as astringency and bitterness, and has a mitigating effect on some sour tastes.

Trehalose inhibits fatty acid decomposition

Food products rich in edible oils, under the influence of heat and light, can produce irritative odors. The more unsaturated fatty acids in the oils, the more likely such odors are generated, leading to poor taste, loss of nutrients, spoilage, and loss of food value. However, trehalose can effectively inhibit the decomposition of unsaturated fatty acids in fatty substances.

Trehalose stabilizes superoxide dismutase in materials

Trehalose can stabilize SOD activity in food, and also stabilize the SOD-like activity of antioxidants such as vitamin C and beta-carotene obtained from vegetables and fruits in daily life, thus helping prevent a significant increase in superoxide ions.

Trehalose supplements nutritional energy

Trehalose, like sucrose and maltose, is a nutritious substance that can be easily absorbed by the small intestine into energy (with 4 kcal of energy per gram of trehalose). However, trehalose has a more stable blood glucose level, making it very suitable for use in formula-manufactured beverages to provide energy and alleviate fatigue and stress.