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- Introduction
- Features
- Applications
- Regulations
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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. |
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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. |
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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 |
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Purity |
Trehalose (w/w) |
≥98% |
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Moisture (w/w) |
≤2% |
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Heavy metals |
Total heavy metal (mg/kg) |
≤5 |
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Lead (mg/kg) |
<1 |
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Arsenic (mg/kg) |
< 2 |
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Microbiological specification |
Total plate count, (cfu/g) |
<300 |
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Yeast & mold (cfu/g) |
<100 |
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E. Coli (/25g) |
Absent |
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Salmonella (/25g) |
Absent |
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Physical/Chemical Specifications |
Appearance |
White Crystalline powder |
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pH |
5.0-7.0 |
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Packaging |
Trehalox™ is available in 500g/bottle or 20kg/Jerrycan. |
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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. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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Products |
Applications |
Functionalities |
Dosage |
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Trehalox™ |
Bakery products |
Baked products |
Moisture retention, Crumb softener |
2% |
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Frozen baked products |
Protein preservation, Freeze-thaw stabilization, Crumb softener |
13-18% |
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Beverages |
Still drinks |
Colour stabilization, pH stabilization |
0.4% |
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Culinary |
Wet instant noodles |
Retard starch retrogradation and moisture retention |
0.2% |
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Pre-cooked rice |
Retard starch retrogradation andmoisture retention |
0.4% |
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Confectionery |
Jellies and gelatin |
Moisture retention, Colour stabilization |
15-30% |
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Frozen desserts |
Freeze-thaw stabilization, Texture stabilization |
13% |
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Confectionery and white chocolate for cookies or chips |
Moisture retention, Reduced hygroscopicity |
5-40% |
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Purees and fillings |
Texture stabilization |
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Nutrition bars |
Texture stabilization |
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Dairy |
Dairy-based foods and toppings |
Texture stabilization |
2-12.5% |
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Fruit and vegetables |
Dried, frozen, or processed fruits and vegetables |
Colour stabilization |
5% |
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Meat, poultry and seafood |
Frozen processed meat |
Protein preservation, Moisture retention |
2-10% |
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Surimi |
Protein preservation, Moisture retention |
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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.” |