February 18, 2015
Deborah Schultz, project manager, Cargill Health and Nutrition, discusses the many unique properties of trehalose, a glucose disaccharide found in nature. This sugar has high glass transition temperature, is non-reducing, non-hygroscopic, mildly sweet and stable to heat and acid. Trehalose is used to manipulate food texture and extends shelf life, e.g., crispier crackers.
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