Trehalose is a naturally occurring, non-reducing disaccharide that offers unique functionality as compared to other saccharides commonly used in food and beverages. Trehalose has many physical properties of note: non-participation in the Maillard reaction, high heat and acid resistance, a high glass transition temperature and low hygroscopicity with a mild sweetness. These unique properties make trehalose ideal for innovative applications in the bakery, snack, confectionary, beverage, meat and seafood, frozen food, as well as vegetable and fruit categories.

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Speaker:

Paula Krogmann

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Webcast Length: 28 minutes
Contact Hours (CH): 0.5