Trehalose
Trehalose is a naturally occurring sugar with similar functionality to sucrose but with greater stability and less sweetness. Trehalose has similar properties to sucrose but only 45% sweetness. It can be used in various applications in food and beverage products.
- Synonyms
- Trehalose, Mycose, Tremalose
- CAS Number
- 6138-23-4
Characteristics
- Forms
- Powder, White
Uses and Applications
Key applications
- Food and Nutrition
- Baking
- Texturizer
- Beverage
- Frozen Dessert