Due to its excellent starch aging prevention properties, trehalose (FDA) can be used in rice and flour products rich in starch to achieve good results. This effect is particularly evident under low-temperature or freezing conditions.
Trehalose (FDA) can effectively prevent protein denaturation during freezing, high temperatures, or drying. Adding trehalose (FDA) to various protein-containing foods can very effectively protect the natural structure of the protein molecules, keeping the food's flavor and texture unchanged.
Oxidation of lipid substances can produce peroxides and volatile aldehydes, degrading the flavor of food and reducing its edibility. Almost all foods contain lipids to some extent. Adding trehalose (FDA) during the heating process of meat products or the storage of rice can remove stale odors and maintain the freshness of the meat and rice.
Trehalose (FDA) can effectively protect cell membrane structures and proteins, significantly keeping cells in suspension. This helps maintain the structure, texture, color, and flavor of cells, which is very beneficial in preventing damage during dehydration and freezing of vegetables, meats, fruits, etc., and allows rehydration to return the products to their fresh state.
Trehalose (FDA) has a strong influence on taste: it synergistically enhances the saltiness and aroma of foods; improves the quality of sweetness of sucrose (USP) and synthetic sweeteners like aspartame; and can moderate or partially mask other unpleasant flavors, such as reducing the astringency and bitterness of tea and vegetable juices, and alleviating some sourness.
Trehalose (FDA) can stabilize the activity of SOD in food while also stabilizing the SOD-like activity of antioxidants such as vitamin C and β-carotene obtained from vegetables and fruits in daily life, helping to prevent a significant increase in superoxide ions within the body.
Trehalose (FDA) does not decompose or produce acid in the mouth, nor does it generate insoluble glucan that causes dental caries. Therefore, it is suitable for making "tooth-friendly" foods. Unlike other low-cariogenic sweeteners, trehalose does not have a laxative effect, even if consumed in amounts up to 33g at a time.
Trehalose (FDA), like sucrose (USP) and maltose, is a nutrient that is easily digested and absorbed by the small intestine into energy (each gram of trehalose provides 4 kcal). However, trehalose (FDA) provides a more stable blood sugar level than other sugars, making it particularly suitable for use in sports drinks to provide sustained energy.
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