trehalose

Trehalose is a sugar, a disaccharide composed of two glucose molecules joined by an alpha-alpha (1,1) glycosidic bond.

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Product introduction

As a food additive, trehalose is artificially produced from corn starch using several bacterial enzymes. Trehalose is heat stable and preserves the cell structure of foods after heating and freezing, so it is used as a food texturizer and stabilizer in dried foods, frozen foods, nutrition bars, fruit fillings and jams, instant noodles and rice, white chocolate, sugar coating, bakery cream, processed seafood and fruit juices。

In the EU and Australia , trehalose is considered a novel food – a food that does not have a long-term history of safe use. Trehalose as a food additive is safe to use; it is Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA). Trehalose is approved and commonly used in Japan, Taiwan and south Korea; it is also approved in the EU, Australia and New Zealand.

Erythritol

β-cyclodextrin

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