
- Introduction
- Applications
Trehalox™ Crystalline Trehalose is a naturally occurring disaccharide with unique benefits for freshness extension by limiting water immigration, off-flavor and off-texture development in a wide range of applications, including bakery, snack, confectionery, meat and seafood, and processed fruit and vegetable.
Products |
Applications |
Functionalities |
Dosage |
|
Trehalox™ |
Bakery products |
Baked products |
Moisture retention, Crumb softener |
2% |
Frozen baked products |
Protein preservation, Freeze-thaw stabilization, Crumb softener |
13-18% |
||
Beverages |
Still drinks |
Colour stabilization, pH stabilization |
0.4% |
|
Culinary |
Wet instant noodles |
Retard starch retrogradation and moisture retention |
0.2% |
|
Pre-cooked rice |
Retard starch retrogradation andmoisture retention |
0.4% |
||
Confectionery |
Jellies and gelatin |
Moisture retention, Colour stabilization |
15-30% |
|
Frozen desserts |
Freeze-thaw stabilization, Texture stabilization |
13% |
||
Confectionery and white chocolate for cookies or chips |
Moisture retention, Reduced hygroscopicity |
5-40% |
||
Purees and fillings |
Texture stabilization |
|
||
Nutrition bars |
Texture stabilization |
|
||
Dairy |
Dairy-based foods and toppings |
Texture stabilization |
2-12.5% |
|
Fruit and vegetables |
Dried, frozen, or processed fruits and vegetables |
Colour stabilization |
5% |
|
Meat, poultry and seafood |
Frozen processed meat |
Protein preservation, Moisture retention |
2-10% |
|
Surimi |
Protein preservation, Moisture retention |
|
Description |
Trehalox™ Crystalline Trehalose is naturally occurring disaccharide with unique benefits for freshness extension by limiting water immigration, off-flavor and off-texture development in a wide range of applications, including bakery, snack, confectionery, meat and seafood, and processed fruit and vegetable. |
|
Key benefits |
- Anti-staling - Reduce moisture migration - Increase freeze-thaw stability - Brilliant color retention - Prevent off-flavor and off-texture - Suppress protein denaturation - Shelf-life extension - Natural labeling |
|
Purity |
Trehalose (w/w) |
≥98% |
Moisture (w/w) |
≤2% |
|
Heavy metals |
Total heavy metal (mg/kg) |
≤5 |
Lead (mg/kg) |
<1 |
|
Arsenic (mg/kg) |
< 2 |
|
Microbiological specification |
Total plate count, (cfu/g) |
<300 |
Yeast & mold (cfu/g) |
<100 |
|
E. Coli (/25g) |
Absent |
|
Salmonella (/25g) |
Absent |
|
Physical/Chemical Specifications |
Appearance |
White Crystalline powder |
pH |
5.0-7.0 |
|
Packaging |
Trehalox™ is available in 500g/bottle or 20kg/Jerrycan. |
|
Storage conditions |
24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container. |
|
Allergens |
Components |
Y/N |
Peanut or its derivatives |
N |
|
Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
|
Sesame or its derivatives |
N |
|
Eggs or its derivatives |
N |
|
Fish or its derivatives |
N |
|
Crustaceans and shellfish or their derivative |
N |
|
Soy or its derivatives |
N |
|
Wheat, triticale or their derivatives |
N |
|
Mustard or its derivatives |
N |
|
Milk or its derivatives (e.g. Lactose) |
N |
|
Sulphites |
N |
Trehalose is approved as food ingredients/additive in China, Japan and USA and also as a Novel Food in the European Union. The Joint Committee of Food Additives of the World Health Organization/Food Agricultural and Organization (JECFA of WHO/FAO) reviewed trehalose and provided an ADI of “not specified.”