Several living things, including bacteria, fungi, insects, and plants, naturally contain trehalose, a disaccharide that has gotten a lot of attention in the food business for its unique ability to make products last longer. This particular sugar could help confectionary and snack makers keep their products’ quality and last longer, even though they have to deal with problems like transportation.
In this in-depth blog post, we will dive into the world of trehalose powder, looking at its unique properties, trehalose benefits, how it works, and how it can be used in the confectionery and snack industries. We will also talk about how it can improve the structure of a product, stop moisture loss, and slow the growth of microbes.
What is Trehalose?
A disaccharide called trehalose comprises two glucose molecules connected by an α,α-1,1 glycosidic bond. Many people use sucrose as a sweetener, but trehalose has unique qualities that make it perfect for use in food.
Key Properties of Trehalose
- Water Retention: Trehalose strongly binds to water molecules, creating a layer of protection around food components. This helps keep the product fresh by stopping it from losing moisture.
- Glass Transition: Trehalose can make food items “glassy,” which means that the molecules can not move around much. This stops microbes from growing and keeps food from going bad.
- Stability at High Temperatures: Trehalose is safe at high temperatures, which means it can be used in baking and frying.
- Neutral Flavor: Trehalose has a mild, sweet taste that does not change how food tastes.
Applications of Trehalose in Confectionery and Snacks
1. Confectionery
1.1 Caramels and Toffees:
Naturally occurring disaccharide trehalose powder can significantly enhance the quality and longevity of caramels and toffees. Its unique attributes, like its high glass transition temperature and ability to keep water in, make it a better product.
By adding trehalose to candies and caramels, companies can get several benefits:
a) Improved Texture: Trehalose helps keep the caramels or toffees’ chewy and soft texture so they do not get too complicated or brittle. This makes sure that you have a complete and enjoyable meal.
b) Taste Improvement: Trehalose can help keep the delicate tastes of caramels and toffees from getting too sweet or losing their depth over time.
c) Longer Shelf Life: Trehalose’s ability to hold on to water helps keep the caramels or toffees from drying out, which gives them a longer shelf life and keeps them fresh.
1.2 Gummies and Jellies:
Trehalose is a helpful additive to gummies and jellies, having numerous benefits:
a) More excellent Texture: Trehalose stops crystalline structures from forming in gummies and jellies, making the texture softer and chewier.
b) Better Taste: Trehalose can help make the taste of gummies and jellies stronger and more enjoyable.
c) Longer Shelf Life: Trehalose’s ability to hold on to water helps keep gummies and jellies from drying out, which gives them a longer shelf life and keeps them fresh.
1.3 Chocolate:
Trehalose can be used in several ways to make chocolate better and last longer:
a) Bloom Prevention: Trehalose helps stop blooming, a flaw on the surface of chocolate that can happen when cocoa butter crystallizes. This makes sure that the look is smooth and nice.
b) Improved Texture: Trehalose can help change the structure of chocolate by making it smoother and less crumbly.
c) Extended Shelf Life: Trehalose’s ability to hold on to water helps keep chocolate from drying out, which extends its freshness and shelf life.
Read also: trehalose for dried food products
2. Snacks
2.1 Baked Goods:
Trehalose is an excellent additive to baked foods, having numerous benefits:
a) Better Retention of Moisture: Trehalose keeps cooked goods from drying out, so they stay moist and tender.
b) Better Taste: Trehalose can help improve the taste of baked goods by making the flavor stronger and more enjoyable.
c) Extended Shelf Life: Trehalose’s ability to keep wetness in helps keep baked goods from going stale, giving them a longer shelf life and freshness.
2.2 Extruded Snacks:
You can use trehalose to make molded snacks taste better and last longer:
a) Better Texture: Trehalose can help make molded snacks better in terms of texture, making them crispier and less likely to break down.
b) Better Taste: Trehalose can help improve the taste of molded snacks by making them stronger and more enjoyable.
c) Extra Long Shelf Life: Trehalose’s ability to keep water in its structure keeps extruded snacks from going bad, so they stay fresh for longer.
2.3 Fried Snacks:
Trehalose powder can make fried snacks taste better and last longer:
a) Reduced Oil Absorption: Trehalose can help fried snacks take less oil, which makes them healthier and with better flavor.
b) Better Texture: Trehalose can help make fried snacks better by making them crunchier and less likely to get damp.
c) Longer Shelf Life: Trehalose’s ability to hold on to water helps keep fried snacks from worsening, giving them a longer shelf life and freshness.
Check also: trehalose for moist bouncy bakes
Scientific Evidence Supporting Trehalose’s Efficacy
Numerous research has shown that trehalose extends the shelf life of confectionery and snacks. Here are a few significant findings:
1. Moisture Retention: Trehalose has been shown to stop a lot of moisture from escaping from cakes, cookies, and sweets, among other foods.
2. Antimicrobial Activity: Research has shown that trehalose can stop the growth of some bacteria, like Salmonella and Escherichia coli.
3. Freeze-Thawing Properties: When food freezes and thaws, trehalose makes it easier for the food to keep its quality and taste.
4. Consumer Acceptance: Trehalose is generally well-liked by customers and does not change the taste or texture of food very much.
You may also check: trehalose for moisture retention in foods
The Bottom Line
Trehalose is important for confectionery and snack manufacturers looking to increase shelf life, product quality, and consumer pleasure. Its distinct features, including water retention, glass transition, and protein stability, make it a valuable tool for tackling the issues of product preservation.
Trehalose as a Stabilizer is expected to play an increasingly important role in the food sector as demand for high-quality, long-lasting products rises. By including this flexible disaccharide in their formulas, manufacturers may make products that are not only delicious but also have a longer shelf life, which benefits both customers and businesses.