Trehalose

Water retention and stability: 

Trehalose has good water retention, which can effectively lock water in food and prevent water loss.

Improve the sweetness and taste:

Trehalose sweetness is about 45% of sucrose, with pure sweetness and refreshing without leaving after taste.

Low caries: 

Trehalose produces little acid in the mouth and does not produce insoluble glucans that cause cavities, helping to prevent cavities ‌.

Heat and acid resistance: 

Trehalose is one of the most stable of natural disaccharides. It will not stain or decompose even when heated for 30 minutes at 100℃ and pH3.0. It is suitable for high temperature baking and acidic environment ‌

Prevent protein denaturation: 

Trehalose can effectively prevent protein denaturation during freezing, high temperature or drying, protect the natural structure of protein molecules, and maintain the flavor and texture of food ‌

Hygroscopicity and crystallinity: 

Trehalose has low hygroscopicity and will not change moisture even when the relative humidity reaches 95%. Its solubility is lower than that of sucrose at low temperature and higher than that of sucrose at high temperature, and has good crystallinity ‌