Trehalose

The desert plant leafy cypress is almost dead in the drought, but it can be miraculously resurrected after the water; the alpine plant resurrection grass can withstand the cold and snow; some insects do not freeze or dry under the conditions of high cold, high temperature and dry water loss. Death is the miracle of life created by trehalose in their bodies. Trehalose is therefore known as the "sugar of life" in the scientific community. The internationally authoritative "Nature" magazine published a special article on the evaluation of trehalose in July 2000. The article states: "For many living things, the presence or absence of trehalose means life or death."

Basic introduction of trehalose

Trehalose is a non-reducing sugar composed of two glucose molecules with α,α,1,1-glycosidic bonds. It has very stable nature, unique biological characteristics, protection against biological dehydration, and anti-freezing protection. And anti-hyperosmotic protection, while giving prevention of starch aging, preventing protein denaturation, inhibiting the rancidity of lipids, inhibiting the formation of fishy smell, correcting the taste and correcting the odor, inhibiting rice odor, preserving, and stabilizing materials. Functional properties such as superoxide dismutase, anti-caries and supplemental energy. In nature, other sugars such as sucrose and glucose do not have the magical protective effect on a variety of biologically active substances; this unique functional property makes trehalose available as a protein drug, enzyme, vaccine and In addition to excellent active protective agents for other biological products, it is also an important component for maintaining cell activity and moisturizing cosmetics. It can also be used as a unique food ingredient to prevent food deterioration, maintain fresh flavor of food, and improve food quality. It has expanded trehalose as a natural edible sweet. The function of flavored sugar.

Main functional properties of trehalose

1 Trehalose function - inhibit starch aging

Trehalose is the most effective product for inhibiting starch aging by all the sugars and sugar alcohols that have been confirmed so far.

Trehalose Function - Inhibits Protein Denaturation

Trehalose is a good inhibitor of protein denaturation during freezing, high temperature or drying. The addition of trehalose to a variety of foods rich in protein can very effectively protect the natural structure of protein molecules, leaving the natural flavor and texture of the food unchanged.

Trehalose function - inhibits oil oxidative rancidity

Inhibition of lipids The acid-losing lipids are oxidized, which produces peroxides and volatile aldehydes, which deteriorate the flavor of the food and lose its edible value. Trehalose has a good inhibitory effect on fatty acid decomposition in this oil component.

Trehalose function - inhibits ice crystals and enhances freezing resistance

Trehalose forms smooth ice crystals during the freezing process, which can fully protect the food structure. The frozen food and freeze-dried food tissues play a role of freeze-drying protection. Prevent water loss after thawing.

Trehalose function - inhibits ice crystals and enhances freezing resistance

The anti-freezing properties of trehalose together with phosphates and the like can fully lock the bound water and free water in the tissue structure.

Trehalose Function - Improve Food Characteristics

Trehalose can replace the action of water in animal and plant tissues or cells, that is, it can exert various functions to protect the structure of tissue cells from drying and freezing when tissues and cells lose water.

Application of trehalose in meat products

The water retention of trehalose can reduce the separation of oil and water in meat products, and the effect of water thawing in frozen products is obvious.

Application of trehalose in meat products

Trehalose can be used in combination with phosphate to increase the water retention and elasticity of meat products.

Application of trehalose in meat products

Trehalose can be used in combination with phosphate to increase the water retention and elasticity of meat products.

Correcting taste and correcting odors Some unpleasant odors in foods are mainly composed of volatile aldehydes, ethyl mercaptan and trimethylamine. Trehalose can effectively inhibit the production of these substances. The taste and odor.

Medical Disposables

We will provide many kinds of medical disposables, for example: