Trehalose English: trehalose trehalose is composed of two glucose molecules with a, a, 1,1- glycosidic bonds constitute non-reducing sugar, their properties are very stable, trehalose organisms have magical protective effect because trehalose At high temperatures, cold, high osmotic pressure and Drying other harsh environmental conditions at the cell surface to form a unique protective film, the effective protection of the protein molecule invariance inactivation. Like other sugars, trehalose can be widely used in the food industry, including beverages, chocolate and candy, baked goods and frozen food. ● baking products category in the baking products, trehalose has a variety of potentially useful: it can adjust the cake, the icing on the cookies and pastries, bread butter and sweet and aromatic fruit filling, storage life without compromising that People enjoy the original flavor of the product. Meanwhile, trehalose helps cookies, bread and butter icing in reducing fat, resulting in a unique and delicious cake and icing feeling in fast food. It allows consumers because good quality sweet easier to accept high-fat and high-calorie sugar products. While maintaining the product during storage, trehalose can reduce multi-component moisture baked goods flow, to enable a better sweetness. ● trehalose candy mixed with most other sweeteners in candy, fruit drinks and herbal products used to regulate product quality sweet, so that it can truly maintain the original flavor of the product. Trehalose can be used as the outer layer of the candy to form a stable non-hygroscopic protective layer. Due to the nature of stability, trehalose can be carried out at high temperature and not worry about the long-term hydrolysis and discoloration, do not adversely affect the product quality. Seaweed roll icing excellent performance. Trehalose unique solubility characteristics can really make themselves roll forming the protective layer, this layer covering extremely stable, strong, thereby improving most other sweeteners relatively white level. ● energy product categories are broken down into glucose, trehalose, but compared with other sugars, trehalose is more stable blood glucose response, this unique feature combined with its low-cariogenic and non-laxative effect, perfect for making trehalose in the manufacture of beverages formulated to provide energy and reduce fatigue and stress. ● Function chocolate candy chocolate candy using trehalose can adjust the sweetness of candy, fudge particularly beneficial containing dairy products and fruit fillings containing trehalose can reduce multi-ingredient products free of moisture. In the molded product, the product sweetness of trehalose to improve the taste of chocolate provided for creating new possibilities. Because it reduces cariogenic, as the main sweetener or in combination with other low cariogenic sweetener, trehalose can be used for the preparation of dental benefits formulated products. Grade trehalose and polyols used for making chocolate together, the heat absorbed when dissolved polyol cooling effect can be minimized. ● fruits in a processed fruits (including jam, marmalade and fruit flavored filling), the trehalose is one of the best sweet regulator. Add fruit products trehalose can keep the original flavor of products without compromising product shelf-life. In addition, due to the stability of trehalose in nature, does not produce hydrolysis product color change and maintain the original luster. Trehalose can be used for seasoning and delicious jam, by adjusting the sweetness to generate a sense of flavor, while maintaining the shelf life of the product. ● IQF category instead of sugar trehalose can reduce the condensation point of ice cream and other frozen products. Can be used to generate new frosting, and produce a unique and delicious flavor in Frozen and frozen confections. ● drink beverage products in the trehalose sweet taste good, can be used in conjunction with most other sweeteners, making it more perfect sweetness, can improve product flavor. In alcoholic beverages, trehalose is not deteriorated in the organoleptic properties of alcohol, beverage taste better. ● seafood trehalose as a cryoprotectant for seafood is particularly effective, when trehalose in protein, water interface functionality absolutely inhibit water hardness, stretchability, and gel strength increased seafood, additional trehalose sweet Nature also improves the taste quality seafood. With other cryoprotectants for treating seafood different, trehalose does not cause throat burning sensation, and no diarrhea problems.