Trehalose is a non reducing sugar, in the processing of storage and transportation process does not produce chemical reaction with amino acids or proteins. Due to its unique chemical structure, trehalose maintain stability in low pH environment, or even slightly higher temperature can still, unlike sucrose such two sugar, trehalose is not easy to hydrolysis, so not easy with amino acids or proteins produced by the reaction of Maillard reaction.

Trehalose can ensure food and beverage products are original to be retained, even after heat processing or long-term preservation.

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