Fuyang Biotechnology Organic Trehalose Powder CAS 99-20-7

Application in the food industry:

A. Prevent starch aging

The use of starch food, placed at room temperature or low temperature, will be due to the aging of starch and hard, loose, white turbidity and other phenomena, resulting in the decline of quality, especially frozen food, starch aging phenomenon is more significant. In the past, it was used to add sugar, enzyme preparation, emulsifier and other methods to inhibit the aging of starch, but these methods are not perfect, overall, adding sugar is more effective. When 12% starch solution was mixed with 2% sugar in equal amount, the gelatinized solution was stored in 4, and the aging rate of starch was taken as the turbidity ratio before and after preservation for 12h. Comparing the effect of preventing starch aging of sucrose, maltose and trehalose, it was found that the effect of adding trehalose was far more than that of other sugars. Therefore, the use of trehalose can inhibit the aging of starch, improve quality, for the use of frozen to circulation of food, trehalose can be widely used in the future

B. Prevent protein denaturation Take the egg protein as protein, add 5% sugar in it and freeze it at -20 for 5d, take the turbidity ratio before freezing and after thawing as the denaturation rate of protein, compare the anti-protein denaturation effect of sucrose, maltose and trehalose, it can also be found that trehalose has the best anti-protein denaturation effect. In addition, milk casein is heated for a long time, with the denaturation of the protein will coagulate and thus precipitate. For example, when the Chemicalbook coffee of milk coffee was adjusted to be stored at 55 for 4 weeks, the aggregation of milk casein was clearly seen in the milk coffee with refined refined sugar, but when a quarter of refined refined sugar was replaced with trehalose, the milk casein was very stable and almost no protein aggregation was seen. It can be seen from the above that trehalose has the effect of preventing protein denaturation or making it stable. In the future, trehalose can be fully used in protein-containing food and various enzyme preparations, medical drugs and other fields.

C. Correction of taste and odour The third function of trehalose is that it has the special effect of correcting taste and odour. When about 2% trehalose is added to the low salt soy sauce, the taste is immediately increased, and the taste can be matched with the strong soy sauce. However, most of the trehalose's role in this regard is to mask unpleasant smells and tastes, or to make them move in a downward direction. For example, the bitter taste of grapefruit and aloe vera, the raw smell of soy milk and eggs, the smell of heat, stale rice, and so on. In these foods, as long as the addition of a small amount of trehalose, its bitter or odor can be greatly improved. There are many such foods whose quality can be affected by their subtle taste or smell. Therefore, trehalose will have great use value in this respect in the future. D. Keep food tissue fresh Storage of vegetables, fruits, cereals, due to enzymatic or non-enzymatic factors will cause Browning, softening, thus reducing the freshness. To this end, often use preheating treatment or chemical agents and other countermeasures. For example, in order to prevent the Browning of apples by Chemicalbook, they are often soaked in salt water, but sometimes they may feel salty or the taste may be affected by softening of tissues, which is difficult to achieve satisfactory results. In this case, if you soak the apples in a 5% trehalose solution, not only do you prevent Browning, but the tissues feel good. Trehalose is not only for apples, cucumbers, radishes and other fresh fruits and vegetables, cabbage, cucumber salted products and so on also play a fresh use. In addition, it also has the function of keeping fresh and prolonging life for the picked roses. E. Non-caries It has been proved that trehalose is not used by dental caries. When the pH of tartar was observed within 30 minutes after ingesting trehalose chocolate, it was found that the pH did not drop below 5.7. Although trehalose is not a sugar alcohol but a sugar, it cannot be used as a source material for sugar-free foods, but the above-mentioned non-carious properties are of the same significance as sugar alcohols. In the future, it can be used as non-caries sugar sweetener for hobby food and beverage.

Applications in molecular biology The protective effect of trehalose on dried biological products makes it very useful in the field of biochemical products. If more products can be developed for storage and use at room temperature, the cost of biochemical products can be greatly reduced. Trehalose technology has been applied to the most unstable restriction enzymes, allowing them to be stored at room temperature for a considerable period of time without loss of activity, and may also lead to the introduction of new biochemical tools such as automated dry pool or dry PRC reaction kits.

In terms of cosmetics: Now, used in cosmetics is mainly trehalose derivatives, trehalose in Japan because of its own show moisture has been confirmed by the Ministry of Health as a new specification of cosmetics raw materials. For example, it can be used in skin cosmetics such as facial cleanser, with Chemicalbook to inhibit dry skin; Can be used as lip balm, oral refreshing agent, oral aromatic agent and other components of sweetener, taste improver, quality improver. In addition, anhydrous trehalose can be used as a dehydrating agent for phospholipids and enzymes in skin creams, for example.

Sweetening agent D-TREHALOSE TREHALOSE CAS 99-20-7