A sugar present in nature, a non-reducing saccharide in which two glucose molecules are bonded by α, α-1, and 1. Sweetness is about 40~45% of sugar.
Starch and Carbohydrate
Seasoning
Preservatives
Food quality improvement, fermentation and food processing agents
Sweeteners
Leavening Agents
Trehalose
Feature
Advantages
- Inhibition of non-enzymatic browning
- Antifreeze, inhibit protein denaturation
- Inhibit starch aging
Product Specification List
| Item | Download |
| Trehalose | Product |
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