タイトルまたは説明

Trehalose is a safe and reliable natural sugar, which was first extracted from rye by Wigger in 1832.  Some natural plants like mushrooms, marine algae, beans, and yeast products contain high contents of trehalose. Trehalose has a very important protective effect on biomolecules, protecting cells from dehydration.

TECHNOLOGY PROCESS
Trehalose from GOLD MONTE is produced using amylase hydrolysis technology.The general process is as follows:
1. Cultivating microorganisms
The bacteria are placed in liquid medium to reproduce
2. Microorganisms produce enzymes
The microorganisms after cultivation synthesize the enzyme in need under the right conditions, which is a kind of protein
also a kind of bicatalyst that catalyzes the hydrolysis of starch into trehalose.
3. Starch is converted to sugar
By adding the crude enzyme solution to the starch hydrolysate and making it react for a period of time at the right temperature, the starch is converted into high-value trehalose.

APPLICATION OF TREHALOSE

Like other sugars, trehalose is widely used in the food industry, including beverages, chocolate and confectionery, baked goods and frozen foods:
Mayonnaise added with trehalose significantly reduces the fishy smell. Apple slices added with trehalose are less prone to oxidation and discoloration. Added with trehalose, steamed buns become more sweet, more fluffy and have fewer and smaller pores. Ice cream added with trehalose tastes sweeter, smoother and melts more slowly.

Moreover, in medicine, trehalose can be used as a stabilizer, reducing the storage and transportation costs of vaccines, and ensuring that vaccines can remain highly active when transported over long distances.

Therefore, trehalose is a multifunctional product widely used in biological agents, cosmetics, bakery products, aquatic products and livestock processing, rice and flour products, beverage and confectionery, agriculture, forestry and other industries.
Founctional Properties

1.  Maintainiing the normal activity of the enzyme at high temperature;
2. Improving the activity of the dried and preserved enzyme;
3. Improving the tastes of food
4. Preventing starch retrogradation
5. Easy absorption with little blood glucose lifting compared with sugar
6. Resisiting to moisture absorption with low hygroscopicity