1>.Prevent aging of starch
Trehalose is effective in preventing aging of starch and is therefore effective in the use of starch in foods such as rice cakes, pastries, rice, cream, sauces and pastries, especially under low temperature and freezing conditions.
2>.To prevent changes in protein properties
Trehalose prevents the protein from changing during freezing, freezing and drying.
3>.Inhibit fat rot
Inhibition of fat deterioration is an important part of ensuring food quality, trehalose in this ring can play its role in inhibiting fat deterioration.
4>.Suppression of fishy smell
5>.Keep fresh effect
Drying thawed animals and plants when the cell tissue will lose water, trehalose instead of water from the preservation effect, keep vegetables, meat, fruit class freshness.
Trehalose with sand ponds and maltose in the small intestine is digested and absorbed as a source of nutrition.
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