Trehalose

Trehalose is a naturally occurred disaccharide and was first discovered in a bacterium grown on rye by wigglers in 1932. The research followed indicated that trehalose exists widely in natural, mostly in plants and microbes.Trehalose is a disaccharide, two simple sugars in one molecule. In trehalose (as in maltose), the two sugars are both glucose.Trehalose, like maltose, is 45% as sweet as sugar. It does not brown like sugar, and has a very low hygroscopicity (moisture attraction), so it stays free-flowing and dry.In trehalose, one glucose molecule is upside-down relative to the other. In maltose, the two glucose molecules are in the same orientation. This small difference reflects in the properties of trehalose. It does not brown when heated, it does not promote bacterial growth or tooth decay as much as maltose or sugar, and it is less attractive to moisture.Specifications:White, odorless, sweet-tasting powder.Physical state: Fine crystallineColor: WhitePurity:98% and aboveSweetness:45% to sugar(10 solution)UsesTrehalose is used in foods as a sweetener, a stabilizer and thickener, and a flavour enhancer. It is also used as a cryopreservation additive, where it protects cells from the effects of freezing and drying.Packaging:1 kraft brown bag = 20kg