High Quality Food Sweetener D (+) -Trehalose Dihydrate CAS 6138-23-4

High Quality Food Sweetener D (+) -Trehalose Dihydrate CAS 6138-23-4

Description

Trehalose has the special function of preserving biological vitality, and can effectively protect the structure of cell membrane and protein, so that the organism can still keep the cell moist under abnormal conditions, such as high temperature dehydration (drying, high osmotic pressure), and freezing, to prevent the loss of nutrients and cell damage caused by the loss of water. In addition, in vitro trehalose also has the characteristics of stabilizing the chemical book biofilm and protein structure, which is used internationally to protect genetic engineering enzymes Various viruses, vaccines, antibodies, protein factors, nucleic acids, etc., as well as stabilizers and protectors of bioactive substances, have broad application prospects in food, health products, cosmetics, medicine, molecular biology, agriculture and other fields.

Specification

Application

1. Among baked products, Trehalose has many potential uses: it can adjust the sweetness and fragrance of frosting, bread cream and fruit filling on cakes, biscuits and cakes, without damaging the storage life, so that people can taste the original flavor of the product. At the same time, Trehalose helps to reduce the fat in cookies, bread cream and frosting, creating a unique frosting feeling in delicious cakes and fast food. It makes it easier for consumers to accept high calorie products containing high fat and sugar due to their good sweetness. During the storage period, Trehalose can reduce the moisture flow in the multi-component baking products, so as to make the sweet taste better.

2. Candy. Trehalose mixed with most other sweeteners can be used in candies, fruit juice drinks and herbal products to adjust the sweetness of the product, so as to truly maintain the original flavor of the product.