The world of food processing is evolving to open new avenues for one of the functional food ingredients, trehalose.
Not very long ago, it was believed that carbohydrates were only used as a source of energy. However, recent developments in the field of food processing have revealed that certain carbohydrates like trehalose, exhibit many functional properties.
Trehalose is a naturally occurring compound composed of two glucose units linked or bonded together by a glycosidic linkage. The functional properties of trehalose allow trehalose to be used in a vast range of food products for diverse forms of applications.
Let us take a deeper dive into the properties, characteristics, and applications of this incredible food additive called trehalose.
Basics of Trehalose, a Multifunctional Molecule
Trehalose is a disaccharide consisting of two molecules of glucose linked together by a glycosidic bond. It is a non-reducing natural sugar found in mushrooms, shellfish, yeast, honey, etc. Trehalose is a carbohydrate that imparts very light sweetness to food products and therefore lowers the risk of an increase in blood sugar level upon consumption.
Trehalose was first produced in Japan on a mass level in 1999. The Japanese organization Hayashibara became successful in mass-producing trehalose. Since then, trehalose has been used in a diverse range of food products. Trehalose from a reliable trehalose supplier works as a stabilizer, humectant, and cryoprotectant in different food products.
Trehalose as a Stabilizer
Trehalose being a stabilizer in nature helps retain the activity of proteins in food solutions and enzymes also. It can be obtained from a good trehalose supplier. Trehalose is also called osmolyte because of its stabilizing capacity. It has been found that trehalose is effective in the stabilization of labile proteins during freeze drying process. Research has proven that trehalose protects proteins against dehydration. Trehalose from various trehalose suppliers forms hydrogen bonds to the dried protein and serves as a water substitute, therefore protecting the protein from denaturation. Thus trehalose stabilizes food molecules like proteins in different food products.
Trehalose being a stabilizer helps stabilize food products like emulsions such as yogurt, and ice creams.
Trehalose also prevents the formation of ice crystals in frozen food such as ice creams therefore adding to its stabilizing property. Apart from this, trehalose also helps to prevent fruit particles from settling down in food products like jams, jellies, and marmalades.
A dependable trehalose supplier can provide good quality trehalose that can be incorporated into food products and forms a protective layer around food components such as protein and lipids. The trehalose layer around the food components protects them from degradation and helps maintain the structural integrity of the food particles. Therefore stabilizing the entire food product and retaining the freshness, flavor, and nutritional value of the food product.
Trehalose as a Humectant
Trehalose has a commendable property to bind water molecules in the food product. Trehalose has the capacity to attract moisture and keep it intact in the food product. This moisture helps protect the food from drying and becoming hard and stale.
This is seen mostly in baked goods, such as cakes and bread, where trehalose absorbs moisture and retains it in the baked goods. As a result, the food product does not become stale easily. Trehalose maintains the softness, freshness, and overall quality of the food product.
Trehalose as a Cryoprotectant
Trehalose plays a role as a cryoprotectant, as it protects food components during freezing and thawing. Trehalose is used in frozen to prevent ice crystal formation thus maintaining the texture and flavor upon thawing. Trehalose can be purchased from a trustworthy trehalose supplier and used in baked goods, beverages, frozen desserts, and dairy products because of its versatility and cryoprotective properties. When trehalose works as a cryoprotectant, it is added to the food product before freezing the product. In frozen products or freeze-dried products, trehalose prevents texture damage and enhances the overall appeal of the food product.
Trehalose acts as a vital food additive in the food processing industry as it protects the integrity of frozen foods during storage and transportation. Trehalose prevents textural damage caused by ice crystal formation in the foods. It effectively reduces freeze-thaw damage and preserves the texture, and flavor of frozen products.
Future Scope of Trehalose in the Food Industry.
As food industries are expanding their techniques and exploring new, sustainable ways of preservation, trehalose has gained much popularity in terms of food preservation. It has been found through research that trehalose can preserve enzymes that are used in fermentation in food processing industries.
In order to produce good quality food products or food that uses enzymes, the trehalose must be obtained from a good trehalose supplier. As trehalose is a cryoprotectant, it can be used to freeze and protect food enzymes without damaging their enzymatic activity. This makes trehalose a potential compound in the field of food enzyme preservation.
Conclusion
With a rise in awareness about sustainable and efficient preservation methods, trehalose has emerged as a unique and multifunctional food additive that is being used in a vast variety of applications in the food industry. The application of trehalose such as humectant, stabilizer, and cryoprotectant make trehalose an important and useful additive and food component in today’s times.
Trehalose is a clean-label food additive which makes it a good option for health-conscious and aware consumers. As food manufacturing industries are expanding, and exploring, it opens new avenues for trehalose in the realm of the food processing industry.
As food manufacturers seek sustainable and efficient preservation methods, trehalose emerges as a reliable solution, ensuring that frozen foods maintain their quality and appeal throughout their journey from production to consumption.