海藻糖（TREHA）

結晶海藻糖二水合物
多功能糖
[ 介紹 ]
Trehalose is a naturally-occurring sugar with agnate functionality to sucrose but with greater adherence and beneath sweetness.海藻糖是一種天然存在的糖，具有蔗糖的功能性，但具有更大的附著力和較低的甜度。 It can be used by artefact developers either to advance absolute articles or to actualize avant-garde new products.人工製品開發人員可以使用它來推進絕對文章或實現前衛的新產品。
Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked a, a ¡?C1,1.海藻糖是一種非還原性的二糖，由兩個連接a，a CXNUMX的葡萄糖分子組成。 It has excellent process and finished product stability.它具有出色的工藝和成品穩定性。
Trehalose is a multi-functional sugar.海藻糖是一種多功能糖。 Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists.其溫和的甜度（XNUMX％蔗糖），低致齲性，低吸濕性，高凝點降低，高玻璃化轉變溫度和蛋白質保護特性，對食品技術人員而言都是無價之寶。 Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose.海藻糖的熱量很高，沒有通便作用，並且在攝入後分解為葡萄糖。 It has a moderate glycaemic index with low insulinemic response.它具有中等的血糖指數，胰島素抵抗低。
公式：C12H22O11.2H2O
分子量：378.33道爾頓
[ 屬性]
海藻糖具有食品開發人員可以利用的多種特性。
[ 海藻糖的COA]
外觀：細膩，白色，結晶力，無味
含量：≥98.0％                 
乾燥失重：≤1.5％            
PH：5.0-6.7            
灼燒殘渣：0.01％            
溶液顏色：0.004            
濁度：0.01            
鉛/（微克/克）：≤0.1        
砷/（ug / g）：≤0.5            
黴菌和酵母（CFU / g）：≤100            
總板數（CFU / g）：≤300
[ 輕度甜味]
Trehalose is only 45% as sweet as sucrose.海藻糖的甜度僅為蔗糖的XNUMX％。 It has a clean taste profile with no aftertaste and a sweetness profile that is characterised by a rapid onset of sweetness with comparable persistence to sucrose.它具有乾淨的口味特徵，沒有餘味，並且具有甜味特徵，其特徵是甜味的迅速起步，並且具有與蔗糖相當的持久性。
重要的是，海藻糖具有與蔗糖相似的功能特性，並且可以與蔗糖和其他增量甜味劑組合用於食品和飲料產品中，以優化甜度，從而使產品具有完整的風味。 

[ 溶解度
Trehalose is readily soluble in water.海藻糖易溶於水。 It is characterised by lower solubility at low temperatures but higher solubility than sucrose at high temperatures.其特徵在於在低溫下較低的溶解度，但是在高溫下比蔗糖更高的溶解度。 

[ 工藝穩定性]
Trehalose is a non-reducing sugar and will not react chemically with amino acids or proteins during processing and storage.海藻糖是一種非還原性糖，在加工和儲存過程中不會與氨基酸或蛋白質發生化學反應。 Owing to its unique chemical structure, trehalose remains stable under low pH conditions, even at elevated temperature.由於其獨特的化學結構，海藻糖即使在高溫下也可在低pH條件下保持穩定。 Unlike other disaccharides, including sucrose, it will not readily hydrolyse to its component parts and subsequently take part in Maillard reactions with amino acids and proteins.與其他二糖（包括蔗糖）不同，它不會輕易水解成其組成部分，隨後會參與與氨基酸和蛋白質的美拉德反應。
在食品和飲料產品中，海藻糖的高穩定性使得即使經過熱處理和長時間保存也可以保留原始產品的特性。 

[ [減少水分活度]
Trehalose reduces water activity to the same extent as sucrose.海藻糖將水的活性降低到與蔗糖相同的程度。 Trehalose can therefore be used in combination with sucrose to optimise sweetness whilst maintaining product shelf life.因此，海藻糖可與蔗糖結合使用，以優化甜度，同時保持產品的保質期。
[ 低致癌性
海藻糖已被證明與蔗糖相比具有顯著降低的致癌潛力，因此可用於配製“與牙齒相似的產品”和“對牙齒友好的”產品，但沒有其他低致齲性增量甜味劑的通便作用。
[ 低吸濕性
Crystalline trehalose is stable and remains free-flowing up to 94% relative humidity.結晶海藻糖是穩定的，並且在高達XNUMX％的相對濕度下仍保持自由流動。 It can reduce product caking when blended with other sugar and food ingredients.與其他糖和食品成分混合後，可以減少產品結塊。 Food products or components coated with trehalose have enhanced stability, benefiting from the low hygroscopicity of the coating.受益於塗層的低吸濕性，塗覆有海藻糖的食品或成分具有增強的穩定性。 

[ 高玻璃化溫度
Trehalose has a high glass transition temperature compared with other disaccharides.與其他二糖相比，海藻糖具有較高的玻璃化轉變溫度。 This property, combined with its high process stability and low hygroscopicity, makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavours.這種特性，加上其高工藝穩定性和低吸濕性，使海藻糖成為理想的蛋白質保護劑，並理想地用作噴霧乾燥香料的載體。
[ [凝固點降低]
Trehalose will depress the freezing point of a product to the same extent as sucrose.海藻糖將降低產品的冰點至與蔗糖相同的程度。 It can therefore be used in frozen food including ice cream to modify texture whilst providing only mild sweetness.因此，它可用於包括冰淇淋在內的冷凍食品中，以改善口感，同時僅提供適度的甜味。
[ 用途]
與其他糖一樣，海藻糖可以不受限制地用於多種食品中，包括飲料，巧克力和糖食，烘焙產品，冷凍食品，早餐穀物和乳製品。
[ 烘焙食品 ]
海藻糖在烘焙產品中有許多潛在用途：減輕蛋糕和餅乾，糖霜，烘焙奶油和水果派餡料中的甜味，可以在不損害產品保質期的前提下欣賞產品的全部風味。
It also facilitates fat reduction in sweet biscuits, bakery creams and frostings.它還有助於減少甜餅乾，烘焙奶油和糖霜中的脂肪。 In savoury biscuits and snacks, trehalose can be used to create innovative texture sensations.在鹹味餅乾和零食中，海藻糖可用於創造創新的質感。 It can improve consumer acceptability by optimising sweetness in highly caloric indulgent products containing high levels of fat and sugar.它可以通過優化含高脂肪和糖分的高熱量放縱食品中的甜度來提高消費者的接受度。 Trehalose reduces moisture migration in multi-component bakery products enabling optimisation of sweetness while maintaining product shelf life.海藻糖可減少多組分烘焙產品中的水分遷移，從而在保持產品保質期的同時優化甜度。 

海藻糖冰麵包的質量保留 

[ [糖食]
In combination with other bulk sweeteners, trehalose can be used in sugar confectionery, especially in high juice and herbal products, to moderate sweetness and thus allow the product¡¯s full flavour potential to be appreciated.海藻糖與其他增量甜味劑結合使用時，可在糖食中使用，特別是在高汁和草藥產品中，以適度的甜度，從而使產品具有充分的風味潛力。 This is particularly important for products intended for adult consumers.對於成年消費者而言，這尤其重要。 Trehalose is suitable for formulating ¡®kind to teeth¡¯ products.海藻糖適用於配製“牙齒類”產品。 Trehalose is highly process stable and is not hydrolysed during processing.海藻糖具有高度的工藝穩定性，並且在加工過程中不會水解。
Trehalose can be used to enrobe confectionery products to form a stable, non-hygroscopic coating.海藻糖可用於包裹糖食產品，以形成穩定的，不吸濕的塗層。 Owing to its high process stability, solutions of trehalose can be held at elevated temperature for prolonged periods without the risk of hydrolysis or colour generation.由於其高的工藝穩定性，海藻糖溶液可長時間保持在高溫下，而沒有水解或產生顏色的風險。
Trehalose is excellent for panning.海藻糖非常適合平移。 The unique solubility characteristics of trehalose readily lend themselves to panning and the resulting coating is highly stable and robust with an improved whiteness relative to other bulk sweeteners.海藻糖獨特的溶解度特性使其易於淘洗，並且與其他填充型甜味劑相比，所得包衣高度穩定且堅固，白度得到改善。
[ [巧克力糖果]
Use of trehalose moderates sweetness in chocolate confectionery.海藻糖的使用可減輕巧克力糖果中的甜味。 This is especially useful in filled products containing fondant creams and fruit fillings.這在包含軟糖奶油和水果餡料的填充產品中特別有用。 Trehalose will also reduce moisture migration in multi-component countlines.海藻糖還將減少多組分計數線上的水分遷移。 In moulded products, the ability of trehalose to modify product sweetness offers the potential to create new chocolate taste sensations.在模製產品中，海藻糖改變產品甜度的能力提供了產生新的巧克力味感覺的潛力。
由於其降低的致齲性，海藻糖可作為唯一的增量甜味劑或與其他低致齲性增量甜味劑組合使用，以配製“與牙齒相似”或“對牙齒友好”的產品。
[ [水果產品]
Trehalose is excellent for optimising sweetness in processed fruit products including jams, fruit sauces, yogfruit and pie fillings.海藻糖是優化加工水果產品（包括果醬，水果醬，yogfruit和餡餅餡料）中甜味的極好選擇。 This allows the full flavour potential to be appreciated without compromising shelf life and improves product performance by increasing the soluble solids in the product.這樣可以在不影響保質期的情況下充分發揮其潛在的風味，並通過增加產品中的可溶性固形物來提高產品性能。 Additionally, owing to the high process stability of trehalose, hydrolysis does not occur and product colour is maintained.另外，由於海藻糖的高工藝穩定性，所以不會發生水解並且保持了產品顏色。
海藻糖可用於調味品和鹹味調味料中，通過調節甜度同時保持產品的保質期來創造新的風味感。
[ 冷凍食品 ]
Trehalose acts like sucrose in depressing the freezing point of ice cream and other frozen foods.海藻糖在降低冰淇淋和其他冷凍食品的凝固點方面像蔗糖。 As it is less sweet than sucrose it can be used to create new textures in frozen foods and frozen confectionery products and provides the potential to create innovative frozen savoury products.由於它不如蔗糖甜，因此可用於在冷凍食品和冷凍糖果產品中創造新的質地，並具有創造創新的冷凍鹹味產品的潛力。
[ 飲料]
Trehalose contributes mouthfeel and body to beverages but only mild sweetness.海藻糖有助於飲料的口感和身體，但僅適度的甜味。 Trehalose can be used in combination with other bulk sweeteners to optimise sweetness thus enhancing overall flavour delivery.海藻糖可與其他增量甜味劑結合使用，以優化甜度，從而增強整體風味。 
[ [酒精飲料和啤酒]
在含酒精水果飲料中，海藻糖具有口感，但僅具有適度的甜味，因此增強了飲料的果味特性。
在低酒精和無酒精啤酒中，海藻糖有助於模擬酒精的口感，其出色的穩定性可確保啤酒的口感不會隨時間變化。
[ 魚糜
Trehalose is particularly effective as a cryoprotectant for surimi.海藻糖作為魚糜的冷凍保護劑特別有效。 As trehalose positively controls water functionality at the protein/water interface, firmness, elasticity and gel strength of the surimi is improved.由於海藻糖積極控制蛋白質/水界面的水功能，魚糜的硬度，彈性和凝膠強度得到改善。 The low sweetness of trehalose also enhances the taste quality of the surimi.海藻糖的低甜度也提高了魚糜的口味質量。 Unlike other cryoprotectants used in surimi manufacture, trehalose does not cause ¡®throat burn¡¯ and has no laxation problems.與在魚糜製造中使用的其他防凍劑不同，海藻糖不會引起“喉嚨燒傷”，並且不會出現鬆弛的問題。

7號蔗糖8％（水15％） 

[ [熟肉]
Trehalose can help increase the water-holding capacity in cooked meats including poultry, beef and pork.海藻糖可以幫助提高包括禽肉，牛肉和豬肉在內的熟肉的保水能力。 It can also protect meats from protein deterioration and increase gel strength as well as stability.它還可以保護肉類免受蛋白質變質的影響，並提高凝膠強度和穩定性。 
冷凍豬肉肌肉纖維凝膠加熱後水分的流失