Trehalose Dihydrate

Description:
Trehalose is a non-reducing sugar consisting of two glucose molecules and is one of most stable sugar in the world. During the
research of dehydration of plant cells, scientists found that trehalose can effectively prevent cell membrane, protein and other
molecules from damage upon drying, and keep the natural biological character after re-hydration of the dried plants.

Properties
1.Low cariogenicity
Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic
potential.
2. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

3. Low solubility and excellent crystalline
Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low
hygroscopical candy, coating, soft confectionery etc.

4. High Glass Transition Temperature
The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a
carrier for spray-dried flavors.