Trehalose Functionality

Trehalose, a carbohydrate contained naturally in a wide variety of plants and microorganisms, possesses many unique properties that positively influence food stability.

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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