Trehalose, also known as trehalose and muscimol, is a non-reducing disaccharide composed of two glucose molecules. It is easy to crystallize and soluble in water. , hot ethanol, glacial acetic acid, insoluble in acetone.
In the food industry, trehalose is now being used for its non-reducing properties, moisturizing properties, anti-freezing and drying resistance, high-quality sweetness, and energy. Taking into account functions and characteristics such as sources, we conduct development research for multiple uses. Trehalose products can be applied to a variety of foods and seasonings, which can greatly improve the quality of food and increase the variety of food.
Trehalose can prevent starch aging:
Prevent starch aging. Foods that use starch will harden due to the aging of starch when placed at room temperature or low temperature, causing looseness, white turbidity, etc., resulting in a decline in quality. Especially for frozen foods, the aging of starch is even more severe. Significantly. In the past, methods such as adding sugars, enzyme preparations, and emulsifiers were used to inhibit the aging of starch, but these methods were not perfect. Overall, adding sugars was more effective. Mix 12% starch solution and 2% sugar in equal amounts, and store it at 4°C after gelatinization. Use the turbidity ratio before storage and after 12 hours of storage as the aging rate of starch. Compare the effects of sucrose, maltose, and trehalose on preventing starch. When it comes to the aging effect, you will find that the effect of adding trehalose is far greater than that of other sugars. Therefore, the use of trehalose can inhibit the aging of starch and improve the quality. For foods that are distributed by freezing, trehalose can be widely used in the future.
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