海藻糖（TREHA）

结晶海藻糖二水合物
多功能糖
[ 介绍 ]
Trehalose is a naturally-occurring sugar with agnate functionality to sucrose but with greater adherence and beneath sweetness.海藻糖是一种天然存在的糖，具有蔗糖的功能性，但具有更大的附着力和较低的甜度。 It can be used by artefact developers either to advance absolute articles or to actualize avant-garde new products.人工制品开发人员可以使用它来推进绝对文章或实现前卫的新产品。
Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked a, a ¡?C1,1.海藻糖是一种非还原性的二糖，由两个连接a，a CXNUMX的葡萄糖分子组成。 It has excellent process and finished product stability.它具有出色的工艺和成品稳定性。
Trehalose is a multi-functional sugar.海藻糖是一种多功能糖。 Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists.其温和的甜度（XNUMX％蔗糖），低致龋性，低吸湿性，高凝固点降低，高玻璃化转变温度和蛋白质保护特性，对食品技术人员而言都是无价之宝。 Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose.海藻糖的热量很高，没有通便作用，并且在摄入后分解为葡萄糖。 It has a moderate glycaemic index with low insulinemic response.它具有中等的血糖指数，胰岛素抵抗低。
公式：C12H22O11.2H2O
分子量：378.33道尔顿
[ 属性]
海藻糖具有食品开发人员可以利用的多种特性。
[ 海藻糖的COA]
外观：细腻，白色，结晶力，无味
含量：≥98.0％                 
干燥失重：≤1.5％            
PH：5.0-6.7            
灼烧残渣：0.01％            
溶液颜色：0.004            
浊度：0.01            
铅/（微克/克）：≤0.1        
砷/（ug / g）：≤0.5            
霉菌和酵母（CFU / g）：≤100            
总板数（CFU / g）：≤300
[ 轻度甜味]
Trehalose is only 45% as sweet as sucrose.海藻糖的甜度仅为蔗糖的XNUMX％。 It has a clean taste profile with no aftertaste and a sweetness profile that is characterised by a rapid onset of sweetness with comparable persistence to sucrose.它具有干净的口味特征，没有余味，并且具有甜味特征，其特征是甜味的迅速起步，并且具有与蔗糖相当的持久性。
重要的是，海藻糖具有与蔗糖相似的功能特性，并且可以与蔗糖和其他增量甜味剂组合用于食品和饮料产品中，以优化甜度，从而使产品具有完整的风味。 

[ 溶解度
Trehalose is readily soluble in water.海藻糖易溶于水。 It is characterised by lower solubility at low temperatures but higher solubility than sucrose at high temperatures.其特征在于在低温下溶解度较低，但在高温下比蔗糖溶解度更高。 

[ 工艺稳定性]
Trehalose is a non-reducing sugar and will not react chemically with amino acids or proteins during processing and storage.海藻糖是一种非还原性糖，在加工和储存期间不会与氨基酸或蛋白质发生化学反应。 Owing to its unique chemical structure, trehalose remains stable under low pH conditions, even at elevated temperature.由于其独特的化学结构，海藻糖即使在高温下也可在低pH条件下保持稳定。 Unlike other disaccharides, including sucrose, it will not readily hydrolyse to its component parts and subsequently take part in Maillard reactions with amino acids and proteins.与其他二糖（包括蔗糖）不同，它不会轻易水解成其组成部分，随后会参与与氨基酸和蛋白质的美拉德反应。
在食品和饮料产品中，海藻糖的高稳定性使得即使经过热处理和长时间保存也可以保留原始产品的特性。 

[ [减少水分活度]
Trehalose reduces water activity to the same extent as sucrose.海藻糖将水活度降低到与蔗糖相同的程度。 Trehalose can therefore be used in combination with sucrose to optimise sweetness whilst maintaining product shelf life.因此，海藻糖可与蔗糖结合使用，以优化甜度，同时保持产品的保质期。
[ 低致癌性
与蔗糖相比，海藻糖已显示出显着降低的致癌潜力，因此可用于配制“与牙齿相似的产品”和“对牙齿友好的”产品，但没有其他低致龋性增量甜味剂的通便作用。
[ 低吸湿性
Crystalline trehalose is stable and remains free-flowing up to 94% relative humidity.结晶海藻糖是稳定的，并且在高达XNUMX％的相对湿度下仍保持自由流动。 It can reduce product caking when blended with other sugar and food ingredients.与其他糖和食品成分混合后，可以减少产品结块。 Food products or components coated with trehalose have enhanced stability, benefiting from the low hygroscopicity of the coating.受益于涂层的低吸湿性，涂覆有海藻糖的食品或成分具有增强的稳定性。 

[ 高玻璃化温度
Trehalose has a high glass transition temperature compared with other disaccharides.与其他二糖相比，海藻糖具有较高的玻璃化转变温度。 This property, combined with its high process stability and low hygroscopicity, makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavours.这种特性，加上其高工艺稳定性和低吸湿性，使海藻糖成为理想的蛋白质保护剂，并理想地用作喷雾干燥香料的载体。
[ [凝固点降低]
Trehalose will depress the freezing point of a product to the same extent as sucrose.海藻糖将降低产品的冰点至与蔗糖相同的程度。 It can therefore be used in frozen food including ice cream to modify texture whilst providing only mild sweetness.因此，它可用于包括冰淇淋在内的冷冻食品中，以改善口感，同时仅提供适度的甜味。
[ 用途]
与其他糖一样，海藻糖可以不受限制地用于多种食品中，包括饮料，巧克力和糖食，烘焙产品，冷冻食品，谷物早餐和乳制品。
[ 烘焙食品 ]
海藻糖在烘焙产品中有许多潜在用途：减轻蛋糕和饼干，糖霜，烘焙奶油和水果派馅料中的甜味，可在不损害产品保质期的前提下欣赏产品的全部风味。
It also facilitates fat reduction in sweet biscuits, bakery creams and frostings.它还有助于减少甜饼干，烘焙奶油和糖霜中的脂肪。 In savoury biscuits and snacks, trehalose can be used to create innovative texture sensations.在咸味饼干和零食中，海藻糖可用于创造创新的质感。 It can improve consumer acceptability by optimising sweetness in highly caloric indulgent products containing high levels of fat and sugar.它可以通过优化含高脂肪和糖分的高热量放纵食品中的甜度来提高消费者的接受度。 Trehalose reduces moisture migration in multi-component bakery products enabling optimisation of sweetness while maintaining product shelf life.海藻糖可减少多组分烘焙产品中的水分迁移，从而在保持产品保质期的同时优化甜度。 

海藻糖制冰面包的质量保留 

[ [糖食]
In combination with other bulk sweeteners, trehalose can be used in sugar confectionery, especially in high juice and herbal products, to moderate sweetness and thus allow the product¡¯s full flavour potential to be appreciated.海藻糖与其他增量甜味剂结合使用时，可在糖食中使用，特别是在高汁和草药产品中，以适度的甜度，从而使产品具有充分的风味潜力。 This is particularly important for products intended for adult consumers.对于成年消费者而言，这尤其重要。 Trehalose is suitable for formulating ¡®kind to teeth¡¯ products.海藻糖适用于配制“牙齿类”产品。 Trehalose is highly process stable and is not hydrolysed during processing.海藻糖具有高度的工艺稳定性，并且在加工过程中不会水解。
Trehalose can be used to enrobe confectionery products to form a stable, non-hygroscopic coating.海藻糖可用于包裹糖食产品，以形成稳定的，不吸湿的涂层。 Owing to its high process stability, solutions of trehalose can be held at elevated temperature for prolonged periods without the risk of hydrolysis or colour generation.由于其高的工艺稳定性，海藻糖溶液可长时间保持在高温下，而没有水解或产生颜色的风险。
Trehalose is excellent for panning.海藻糖非常适合平移。 The unique solubility characteristics of trehalose readily lend themselves to panning and the resulting coating is highly stable and robust with an improved whiteness relative to other bulk sweeteners.海藻糖独特的溶解度特性使其易于淘洗，并且与其他填充型甜味剂相比，所得包衣具有高度的稳定性和坚固性，并具有改善的白度。
[ [巧克力糖果]
Use of trehalose moderates sweetness in chocolate confectionery.海藻糖的使用可减轻巧克力糖果中的甜味。 This is especially useful in filled products containing fondant creams and fruit fillings.这在包含软糖奶油和水果馅料的填充产品中特别有用。 Trehalose will also reduce moisture migration in multi-component countlines.海藻糖还将减少多组分计数线上的水分迁移。 In moulded products, the ability of trehalose to modify product sweetness offers the potential to create new chocolate taste sensations.在模制产品中，海藻糖改变产品甜度的能力提供了产生新的巧克力味感觉的潜力。
由于其降低的致龋性，海藻糖可作为唯一的增量甜味剂或与其他低致龋性增量甜味剂组合使用，以配制“与牙齿类似”或“对牙齿友好”的产品。
[ [水果产品]
Trehalose is excellent for optimising sweetness in processed fruit products including jams, fruit sauces, yogfruit and pie fillings.海藻糖是优化果酱，果露，yogfruit和馅饼馅料等加工水果产品中甜度的极佳选择。 This allows the full flavour potential to be appreciated without compromising shelf life and improves product performance by increasing the soluble solids in the product.这样可以在不影响保质期的情况下充分发挥其潜在的风味，并通过增加产品中的可溶性固体来提高产品性能。 Additionally, owing to the high process stability of trehalose, hydrolysis does not occur and product colour is maintained.另外，由于海藻糖的高工艺稳定性，不会发生水解，并且可以保持产品的颜色。
海藻糖可用于调味品和咸味调味料中，通过调节甜度同时保持产品的保质期来创造新的风味感。
[ 冷冻食品 ]
Trehalose acts like sucrose in depressing the freezing point of ice cream and other frozen foods.海藻糖在降低冰淇淋和其他冷冻食品的凝固点方面像蔗糖。 As it is less sweet than sucrose it can be used to create new textures in frozen foods and frozen confectionery products and provides the potential to create innovative frozen savoury products.由于它不如蔗糖甜，因此可用于在冷冻食品和冷冻糖果产品中创造新的质地，并具有创造创新的冷冻咸味产品的潜力。
[ 饮料]
Trehalose contributes mouthfeel and body to beverages but only mild sweetness.海藻糖有助于饮料的口感和身体，但仅具有适度的甜味。 Trehalose can be used in combination with other bulk sweeteners to optimise sweetness thus enhancing overall flavour delivery.海藻糖可与其他增量甜味剂结合使用，以优化甜度，从而增强整体风味。 
[ [酒精饮料和啤酒]
在含酒精水果饮料中，海藻糖具有口感，但仅具有适度的甜味，因此增强了饮料的果味特性。
在低酒精和不含酒精的啤酒中，海藻糖有助于模拟酒精的口感，其出色的稳定性可确​​保啤酒的口感不会随时间变化。
[ 鱼糜
Trehalose is particularly effective as a cryoprotectant for surimi.海藻糖作为鱼糜的冷冻保护剂特别有效。 As trehalose positively controls water functionality at the protein/water interface, firmness, elasticity and gel strength of the surimi is improved.由于海藻糖积极控制蛋白质/水界面的水功能，鱼糜的硬度，弹性和凝胶强度得到改善。 The low sweetness of trehalose also enhances the taste quality of the surimi.海藻糖的低甜度也提高了鱼糜的口味质量。 Unlike other cryoprotectants used in surimi manufacture, trehalose does not cause ¡®throat burn¡¯ and has no laxation problems.与在鱼糜制造中使用的其他防冻剂不同，海藻糖不会引起“喉咙烧伤”，并且不会出现松弛的问题。

7号蔗糖8％（水15％） 

[ [熟肉]
Trehalose can help increase the water-holding capacity in cooked meats including poultry, beef and pork.海藻糖可以帮助提高包括禽肉，牛肉和猪肉在内的熟肉的保水能力。 It can also protect meats from protein deterioration and increase gel strength as well as stability.它还可以保护肉类免受蛋白质变质的影响，并提高凝胶强度和稳定性。 
冷冻猪肉肌肉纤维凝胶加热后水分的流失