Crystallized Trehalose

Crystallized trehalose is a natural disaccharide made from starch (such as corn starch) or sucrose through enzymatic conversion (catalyzed by glucose isomerase and trehalose synthase), purification, and cooling crystallization. Its core component is a non-reducing sugar composed of two glucose units linked by an α,α-1,1 glycosidic bond. The finished product appears as white needle-shaped or granular crystals and is easily soluble in water. Its sweetness is approximately 45%-60% of sucrose, and it has no odor, high stability, and no added sucrose or glucose, making it suitable for a variety of applications, including food and pharmaceuticals.

Benefits

1. Excellent Moisturizing and Color and Flavor Protection: The molecules form a unique “hydration film” that locks in moisture, maintaining the fresh texture of foods (such as baked goods and fruits and vegetables) while protecting pigments (such as carotenes and anthocyanins) and flavor compounds, extending shelf life.

2. Low-Calorie and Metabolism-Friendly: With approximately 45% of the calories of sucrose (1.8 kcal/g), it does not stimulate insulin secretion and has a GI value of approximately 45, making it suitable for those who control their sugar intake or those who need to control their calorie intake.

3. Bioactive Material Protection: It stabilizes the structure of biomolecules such as proteins and enzymes, preventing the inactivation of active ingredients in high-temperature and dry environments. It is commonly used to protect probiotics and functional ingredients.

4. Oral Health Friendly: It is not fermented by oral cariogenic bacteria (Streptococcus mutans) to produce acid, reducing plaque formation and the risk of tooth decay.

5. High Processing Stability: It is resistant to high temperatures (does not decompose below 180°C), acid and alkali (stable at pH 3.0-10.0), and is not susceptible to Maillard reactions, making it suitable for complex food processing techniques.

Applications

1. Food:

– Baked Goods: Add to bread, cakes, and biscuits to improve texture and softness, and delay aging (extending shelf life by 2-3 times);

– Snack Foods: Use in potato chips, nuts, and dried fruit to maintain a crispy/moist texture and preserve freshness and color;

– Dairy Products: Add to sugar-free yogurt and milk beverages to enhance smoothness and stabilize probiotic activity;

– Frozen Foods: Use as an antifreeze agent in ice cream and quick-frozen fruits and vegetables to inhibit ice crystal growth and maintain a delicate texture.

2. Pharmaceutical and Health Products:

– Use as a protective agent in probiotic and enzyme preparations to improve the storage stability of active ingredients;

– Use in sugar-free throat lozenges and oral rehydration salts to provide a mild sweetness suitable for special populations (such as diabetics).

3. Cosmetics: Add to skincare products (masks and lotions) as a natural moisturizer, enhancing the skin’s ability to retain moisture with a gentle, non-irritating effect. 4. Agricultural field: used as fruit and vegetable preservatives and seed treatment agents to increase the storage period of fruits and vegetables and the germination rate of seeds.