1. Trehalose assay: 98-100%
2. Trehalose is a multi-functional sugar.
Its mild sweetness (45% sucrose), low hygroscopicity, low cariogenicity, high glass transition temperature high freezing-point depression and protein protection properties are all of immense benefit to food technologists.
Trehalose has a moderate glycemic index with low insulinemic response. It is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose.
3.Trehalose is used in beverages, bakery products, chocolate & sugar confectionery, frozen foods, breakfast cereals and dairy products.
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