Trehalose Typical Properties
1.It can be used in skin cosmetics such as facial cleanser to inhibit dry skin
2.It can be used as a sweetener, taste improver and quality improver for various compositions such as lipstick, oral freshener and oral fragrance.
3.Anhydrous trehalose can be used as a dehydrating agent for phospholipids and enzymes in skin creams and the like.
1. Application in the food industry
(1) Prevent starch aging. Foods that use starch, placed at room temperature or low temperature, will become hard due to the aging of the starch, and appear loose, cloudy, etc., which will cause a decline in quality, especially frozen foods and starch aging. The phenomenon is more pronounced. In the past, methods such as adding sugars, enzyme preparations, and emulsifiers were used to inhibit the aging of starch, but these methods were not perfect enough. On the whole, adding sugars is more effective. Mix 12% starch solution with 2% sugar in equal amounts, and store it at 4 after gelatinization. Take the turbidity ratio before storage and after storage for 12 hours as the aging rate of starch, compare the anti-starch of sucrose, maltose and trehalose With aging effect, you will find that the effect of adding trehalose far exceeds other sugars. Therefore, the use of trehalose can inhibit starch aging and improve the quality. For foods that are distributed by freezing, trehalose can be widely used in the future
b. Prevent protein denaturation.
Take the protein in the egg as protein, add 5% sugar to it, freeze at -20 for 5 days, and use the turbidity ratio before freezing and thawing as the denaturation rate of the protein. Compare sucrose, maltose, and trehalose It can also be found that trehalose has the best effect on preventing protein denaturation. In addition, when bovine casein is heated for a long time, it will aggregate and precipitate along with protein denaturation. For example, if the milk coffee is adjusted to be stored at 55 for 4 weeks, in the milk coffee using refined sugar, the agglomeration of cow cheese protein is clearly seen, but if trehalose is used to replace a quarter of the refined sugar, the cow Casein is very stable, and there is almost no protein aggregation. It can be seen from the above that trehalose has the effect of preventing protein denaturation or stabilizing it. In the future, trehalose can be fully used in the fields of protein-containing foods, various enzyme preparations, and pharmaceuticals.
c. Taste and odor correction The third function of trehalose is its unique taste and odor correction.
Adding about 2% of trehalose to the low-salt soy sauce immediately increases the flavor, turning it into a taste that rivals the strong soy sauce. However, as the role of trehalose in this aspect, most of them still mask some unpleasant smells and tastes, or make them move in a decreasing direction. For example, the bitterness of grapefruit and aloe, the raw fishy smell of soy milk and eggs, the smell of heating, the smell of aged rice and so on. In these foods, as long as a small amount of trehalose is added, the bitterness or peculiar smell can be greatly improved. There are many foods that affect their quality due to their subtle taste or smell. Therefore, trehalose will have great value in this aspect in the future.
d. Maintaining the freshness of food tissues.
When storing vegetables, fruits, and grains, enzyme or non-enzymatic factors will cause browning and softening, thereby reducing the freshness. For this reason, some countermeasures such as preheating or chemical agents are often used. For example, in order to prevent the browning of apples, it is often soaked in salt water, but sometimes it will feel salty or affect the taste due to the softening of the tissue, which is difficult to achieve satisfactory results. In this case, if the apple is soaked in a 5% trehalose solution, not only will it prevent browning, but the texture will also feel good. Trehalose is not only for fresh fruits and vegetables such as apples, cucumbers, and radishes, but also for salted cabbage and cucumber products. In addition, it also has the function of preserving freshness and prolonging the life of the picked roses.
e. Non-caries. It has been experimentally proved that trehalose is not used by cariogenic bacteria.
People observed the pH change of their tartar within 30 minutes after ingesting the chocolate using trehalose, and found that the pH value did not drop below 5.7. Although trehalose is not a sugar alcohol but a sugar, it cannot be used as a raw material for sugar-free foods, but the above-mentioned non-carious properties have the same meaning as sugar alcohols. In the future, it can be used as a non-caries carbohydrate sweetener for favorite foods and beverages.
Trehalose Packaging and Shipping
Stored in a cool dry place away from direct sunlight