Trehalose


The trehalose is a natural disaccharide constituted by two molecules of glucose (bond -1,1), chemically stable, non reducer, possessing many interesting fonctionalities and properties. The Trehalose is Kosher certified and is available with food and pharmaceutical grades (Trehalose SG).


Properties
Improvlent of the sweet flavour

The Trehalose has a sweetening power equivalent to 45 % of the saccharose one. It has no aftertaste but a mild sweet profile characterised by a fast "attack" and a persistance comparable to the saccharose one. Generally, the Trehalose has the same functional properties than saccharose and can also be used in foodstuffs and drinks in combination with it and/or other type of sugars. The aim will be to optimise their sweet flavour and to create innovative textures.

Solubility

The Trehalose is easily soluble in water. At low temperature, it is less soluble than the saccharose when it is more soluble at high temperature.

Stability

Because Trehalose is a not reducing sugar, it will not react with amino acids or proteins during a process and/or storage. Furthermore, it is stable at low pH and at high temperature. In opposition to other disaccharides, it will not hydrolyse and participate in a Maillard's reaction. This stability allows to keep the initial organoleptic properties of the products it is incorporated in, even after a heat treatment or a long storage.

Reduction of the humidity migration

The Trehalose decreases the water activity (aw) of the product it is incorporated in, as the saccharose. It can be used in combination with the saccharose to optimise the sweet flavours without any impact on the shelf life.

Reduction of the fat content

Low caries activity

The Trehalose has a lower cariogenic power than saccharose. So, it can be used in the development of tooth-friendly products and this without having laxative effects of the other sweeteners. Datas available on request.

Low hygroscopicity

The cristalline Trehalose is a stable powder that stays fluid up to 94% of relative humidity. It can be used to reduce the cacking of a product when it is mixed with other sugars and/or food ingredients. On the other hand, the foodstuffs or coated compounds with the Trehalose have a higher stability due to its low hygroscopicity.

High vitreous transition temperature

The Trehalose has a higher vitreous transition temperature than other disaccharides. This property combined with other (stability, hygroscopicity) explains that the Trehalose is an ideal ingredient to protect proteins, dried fruits and can be used as a carrier for the atomization processes.

Lowering of the freezing point / cryoprotective agent

The Trehalose reduces the freezing point of a product same as the saccharose and can be used in frozen products, especially ice creams, to modify their texture while bringing a light sweet flavour. In addition, it is cryoprotective agent of the cells during dehydration phase of the surimi or other foodstuffs containing proteins, or during lyophilisation process.

Anti-rust agent / anti-attrition agent

The Trehalose is efficient to ovoid oxydation of the products, in particular in the fruit juices cans ( pineapple, apricot, orange,...).


Applications

  
Energetic products

The Trehalose is metabolized in glucose but with more balanced glycemic response than other sugars. This property combined to its low caries activity and the absence of laxative effects show that the Trehalose is an ingredient particulary adapted to energetic products because limiting fatigue and stress. Charts available on request.

Pastries, biscuits and breads

The Trehalose can be used to moderate the sweet flavour of cakes and biscuits, ice creams, desserts and fodders. It allows to appreciate the flavours of the product without reducing the shelf life and to facilitate the reduction of the fat content. Integrated in salty biscuits and snacks, it allows to create innovative textures. Finally, the Trehalose is efficient to reduce the humidity transfer in the multi-layer products.

Candies (beyond candies containing chocolate)

In combination with other sweeteners, the Trehalose is recommended to moderate the sweet flavour, to optimize the aromatic profiles and to formulate tooth-friendly candies. The Trehalose resists very well to hydrolysis and will be stable during process, thus it can be used to coat products in a stable and non-hygroscopic way. Because of its stability, the Trehalose can be subjected to high temperatures during a long time, without any risk of hydrolysis or apparition of unwanted color. Finally, the Trehalose brings a better whiteness than the other sweeteners.

Chocolate

Into products made from chocolate, the Trehalose allows to moderate the sweet flavour, what is really useful in the foddered products containing a fondante cream or a mix made from fruits. The Trehalose reduces the humidity transfer in the multi-layers products. Because of its low caries activity can be integrated, alone or in combination with other sweeteners, in the formulation of tooth-friendly candies.

Products made from fruits

The Trehalose allows to optimise the sweet flavour of the products like jams, yoghurts and fodders. Thus, it is possible to appreciate the flavour without any impact on the shelf life and to improve the performance of the product by increasing of the soluble material content.

Energy drinks

The Trehalose allows to thicken the drinks with only a light sweet flavour and without modifying the organoleptic properties. Used in combination with other sweeteners it allows to optimise sweet flavour.

Frozen foods

The Trehalose acts like saccharose by reducing the freezing point of the ice creams and other frozen foods. Because of its lower sweetening power than the saccharose, it can be used to create new textures even in the savoury preparation as the meat products.

Surimi

It can be used as a cryoprotective agent for the surimi because it acts at the water/proteins interface. The firmness, elasticity and the gel strength are improved. In opposition to other sweeteners, the Trehalose does not cause any burns in the throat and has not laxative effects. Datas available on request.

Sushi / Maki

Trehalose is widely used for industrial production of sushi / maki to ensure their freshness. In fact, added to the cooking water of the rice, it limits the transfers of water and thus prevents the dryness of the sushis / makis until the end of shel life while optimizing the texture of the rice.


Scientific documentations


Quality
- Effects on the health
- Utilisations and properties
- Insulinic insulinic and glucose rate
- Effect on fatty acid and osteoporosis
- The trehalose and Huntington's disease.



 - Regulation
- Technical data sheet
- Material safety data sheet
- Certificates of analysis
- Kosher certificates.