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Product Details

Purehalose™ Trehalose

  • Product Name - Trehalose
  • Brand Name - PureHaloseTM Trehalose
  • Product Code - 29420090
  • Grade Standard - Food Garde
  • Color - White Crystal
  • CAS Number - 6138-23-4
  • Molecular Formula - C12H22O11

PROTECT YOUR FOOD FROM DRYING OUT AND
FREEZING DAMAGE WITH TREHALOSE.

About Trehalose

Purehalose™ Trehalose

Introducing PureHalose™ Trehalose the ultimate multitasker in the food industry! This magical ingredient retains moisture, enhances freshness, improves texture, and extends food's shelf life effortlessly.

Purehalose™ trehalose is a multifunctional food ingredient. Trehalose serves as a super humectant, promoting moisture retention, “protecting foods from moisture loss” with “not easy to absorb moisture from atmosphere” properties. Additionally, Trehalose is heat stable and preserves the cell structure of foods after heating and freezing. It is widely used in baked goods and frozen food. Trehalose helps enhance food flavor and maintain quality for a long time. It can be used in sweets to savor all types of food categories. Furthermore, Trehalose has the unique property of being an anti-staling agent, making it beneficial for bread yeast. It also prevents starch-containing products from going stale.

TREHALOSE is officially approved by the FDA and FSSAI for a wide range of applications.

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Role

Role of Trehalose

  • Humecant : Trehalose work as a humecant, It used to keep things moist. It has water locking property. It help your product to stay soft and fluffy for long time.
  • Stablizer : Trehalose is a stabilizer. An agent added to food products to help maintain or enhance their original texture, physical and chemical characteristics.
  • Anti-Staling Agent : It also acts as an anti-stale agent. Preservatives are used to preserve the moisture and softness of baked goods.
  • Cryoprotactant : Trehalose shield the cells from freezing and dehydation and protect from dry out and freezing damage.
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Trehalose Characters

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  • Trehalose is 45% as sweet as sucrose.
  • Trehalose has a clean taste profile with no aftertaste.
  • Trehalose is more soluble than sucrose at high temperature.
  • Trehalose has low Hygroscopicity.
  • Trehalose is stable under high heat and acid conditions.
  • Trehalose Reduces blood glucose response and lowers insulin response.

Benefits of Trehalose

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Moisture
Retainer

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Taste
Enhancer

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ODOUR Suppressive Compound

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Safe Food
Preservative

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Protect Food From Drying Out and Freezing Damage

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Stablizer Against Drought, Heat, Cold and Reactive Oxygen

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Maintain Color, Taste, Texture and Freshness

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It Shield The Cells from Freezing and Dehydration

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