Trehalose is a non-reducing sugar formed from two glucose units joined by a 1-1 alpha bond. It is thought to provide plants and animals with the ability to withstanding periods of dehydration.Trehalose can be used as a cryoprotectant in a variety of cell freezing media, our trehalose can be used as an IVD raw materials.
Trehalose in the fruit products to add trehalose can maintain the original flavor of the product but does not damage the product storage period.
Trehalose can replace sucrose and reduce the freezing point of ice cream and other frozen products. Can be used in frozen and frozen candies to produce new frosting, and produce a unique and delicious flavor.
In alcoholic beverages, trehalose does not damage the sensory properties of alcohol
Trehalose is particularly effective as a low temperature protectant for seafood
2 Jam, seasoning jam and fruit filling
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