Low Calories Sweeteners Trehalose Cooking Food Ingredient

Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists. Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with low insulinemic response.

Trehalose may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.

• Low cariogenicity: Substantially reduced cariogenic potential.
• Mild sweetness: 45% as sweet as sucrose with a clean taste profile.
• Low solubility and excellent crystalline: Ideal for low hygroscopical candy and coatings.
• High Glass Transition Temperature: 120°C, perfect as a protein protectant and flavor carrier.

• Prevent starch aging and protein denaturation.
• Inhibit fat deterioration and fishy smells.
• Taste and aroma correction.
• Stabilize cell tissue and maintain freshness.
• Supplement energy (4kcal/g).

We are based on corn deep processing and take biological fermentation as our main business. Our facility is recognized as a National High-Tech Enterprise and National Green Factory.

Our annual outputs include 700,000 tons of corn starch, 100,000 tons of modified starch, and 30,000 tons of Trehalose. We follow standardized management systems including Quality, Environmental, Food Safety, Jewish, and Halal certifications.