Trehalose

Chemical Name: Anhydrous Trehalose; α-D-Glucopyranosyl-α-D-glucopyranoside; Mycose

English Name: a-D-Glucopyranoside, a-D-glucopyranosyl

Molecular Formula: C12H22O11

Molecular Weight: 342.30

CAS No.: 99-20-7

EINECS No.: 202-739-6

Molecular Structure:

1: Sweetness and Quality Trehalose has a sweetness level of 45% that of sucrose, with a mild and refreshing sweetness that sucrose cannot match. When blended with food ingredients, its light and low sweetness can highlight the original flavor of the ingredients.
2: Non-Browning Trehalose is a non-reducing sugar. Even when heated in the presence of amino acids and proteins, it does not undergo browning (Maillard Reaction), making it highly suitable for heat-treated or high-temperature-stored foods and beverages.
3: Heat and Acid Resistance Trehalose is the most stable natural disaccharide. It does not discolor or decompose even when heated at 100°C and pH 3.0 for 30 minutes.
4: Solubility and Crystallinity The solubility of trehalose is lower than that of sucrose at low temperatures but higher at high temperatures. It exhibits excellent crystallinity, which is not weakened under acidic conditions, and it can crystallize even in the presence of other sugars.
5: Low Hygroscopicity Some foods are not inherently hygroscopic, but the addition of sugars like sucrose significantly increases their moisture absorption, affecting flavor and shelf life. Even at 95% relative humidity, trehalose remains non-hygroscopic.
6: High Glass Transition Temperature Trehalose has a glass transition temperature as high as 120°C. This characteristic, combined with its processing stability and low hygroscopicity, makes it an excellent protein protectant and an ideal spray-drying flavor retention agent.

Applications:

1: Preventing Starch Retrogradation
Due to its excellent ability to prevent starch retrogradation, trehalose is highly effective in starch-rich foods like rice and flour products, particularly under low-moisture or frozen conditions.
2: Preventing Protein Denaturation
Trehalose effectively prevents protein denaturation during freezing, high-temperature processing, or drying. Adding trehalose to protein-containing foods helps preserve the natural structure of protein molecules, maintaining the food's flavor and texture.
3: Inhibiting the Formation of Fishy and Unpleasant Odors
The main component of the unpleasant fishy odor in seafood is trimethylamine, which is not present in fresh fish but is produced by microbial decay during storage. Adding trehalose before heating processing significantly inhibits the formation of trimethylamine, reducing unpleasant odors and preserving the fresh taste of fish. Trehalose also inhibits volatile aldehydes, the main components of off-odors in poultry and stale rice, making it useful in meat processing and rice storage to maintain freshness.
4: Dehydration and Preservation Effect
Trehalose effectively protects cell membrane structures and proteins during dehydration, keeping cells in suspension and preserving the structure, texture, color, and flavor of plant and animal cells. This is particularly beneficial for dehydrated vegetables, meats, and fruits, allowing them to revert to fresh products upon rehydration.
5: Flavor Correction
Trehalose enhances the sweetness and aroma of foods, improves the sweetness quality of synthetic sweeteners like aspartame, and mitigates undesirable tastes such as astringency and bitterness. It also partially masks off-flavors and reduces acidity.
6: Inhibiting Fatty Acid Decomposition
Foods rich in edible oils can develop刺激性 odors when exposed to heat and light during storage. The more unsaturated fatty acids in the oil, the more likely this odor forms, leading to flavor deterioration, nutrient loss, and spoilage. Trehalose effectively inhibits the decomposition of unsaturated fatty acids in oils.
7: Stabilizing Superoxide Dismutase (SOD) in Materials
Trehalose stabilizes SOD activity in foods and also stabilizes the SOD-like activity of antioxidants such as vitamin C and β-carotene obtained from vegetables and fruits. This helps prevent a significant increase in superoxide ions in the body.
8: Anti-Cavity Properties
Trehalose does not decompose in the mouth, does not produce acid, and does not form insoluble glucans that cause dental caries. It is suitable for making "tooth-friendly" foods. Unlike other low-cariogenic sweeteners, it does not have a laxative effect, even at an intake of 0.65g per kg of body weight.
9: Nutritional Energy Source
Like sucrose and maltose, trehalose is a nutritional substance easily absorbed by the small intestine as an energy source (providing 4 kcal per gram). However, trehalose results in more stable blood glucose levels, making it ideal for use in formulated beverages to provide energy and reduce fatigue and stress.