Trehalose food grade
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.Trehalose is nutritionally equivalent to glucose, because it is rapidly broken down into glucose by theenzyme trehalase, which is present in the brush border of the intestinal mucosa of omnivores (including humans) and herbivores.
Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose, so that a 2.3% solution tastes 6.5 times less sweet as the equivalent sugar solution. It can reduce the sweetness, optimize the sweet and improve the flavor.
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