Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Trehalose
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Properties
Trehalose is a naturally occurring, non-reducing disaccharide consisting of two glucose molecules linked α, α-1,1. It has an excellent process and finished product stability. Its mild sweetness, low cariogenicity, low hygroscopicity, high freezing point depression, high glass transition temperature, and protein protection properties are all of immense interest to food and pharma technologists. It is produced from starch by a proprietary enzymatic process.
Functional Properties,
Trehalose can bring out the best in your products and your processes, enhancing functionality and improving stability in several key ways. Trehalose has been shown to provide superior stabilization of proteins and biological systems, protecting against damage caused by desiccation or freezing.
- Process stability: Owing to its unique chemical structure, trehalose remains stable under low pH conditions, even at elevated temperatures. The high stability of trehalose enables the original product characteristics (flavor and color) to be retained even after heat processing and prolonged storage.
- Mild sweetness: With its mild sweetness, trehalose allows the flavor and true enjoyment of your products to come to the forefront. Trehalose is only 45 percent as sweet as sucrose, delivering balanced taste without masking other flavors in your formulations.
- Solubility: Trehalose is readily soluble in water. It is characterized by lower solubility at low temperatures but higher solubility than sucrose at high temperatures.
- Low hygroscopicity: Crystalline trehalose is stable and remains free-flowing up to 94% relative humidity. It can reduce product caking when blended with other sugars and food ingredients.
- High glass transition temperature: Trehalose has a high glass transition temperature compared with other disaccharides. This property, combined with its high process stability and low hygroscopicity, makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
- Depression of freezing point: Trehalose will depress the freezing point of a product to the same extent as sucrose. It can therefore be used in frozen foods including ice-cream to modify texture whilst providing only mild sweetness.
- Reduction of water activity: Trehalose reduces water activity to the same extent as sucrose. It can therefore be used in combination with sucrose to optimize sweetness while maintaining product shelf life.
Nutritional Properties,
Trehalose is a natural energy source, making it an ideal ingredient for products designed for active consumers who demand great taste as well as fuel for their “on the go” lifestyles.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Baked food, Confections, Drinks, Seafood.
Trehalose will strongly improve the taste, texture, and appeal of your foods and beverages. trehalose can bring out the best in your products and your processes, enhancing functionality and improving stability in several key ways.
Properties
- Appearance
- White crystalline powder
- Specifications
| Value | Units | Test Method / Conditions | |
| Loss on Drying (60°C) | max. 1.5 | % | — |
| Residue on Ignition | max. 0.05 | % | — |
| pH Value (30% solution) | 5.0 - 6.7 | — | — |
| Color in Solution (30% solution) | max. 0.1 | — | — |
| Turbidity (30% solution) | max. 0.05 | % | — |
| Assay, Trehalose (on dry basis) | min. 98 | % | — |
| Heavy Metals (Pb) | max. 1.0 | mg/kg | — |
| Lead Content | max. 0.1 | mg/kg | — |
| Arsenic (As) Content | max. 0.5 | mg/kg | — |
| Total Count of microbial | max. 300 | cfu/g | — |
| Coliform Organisms | Negative | — | — |
| Yeast and Mould | max. 100 | mpn/g | — |