Trehalose can be used in a wide variety of applications:
Sports Nutrition (Beverages/Bars)
As a fully-caloric sugar, trehalose provides a source of carbohydrate fuel for use prior to, and during exercise. Additionally, clinical studies carried out in trained and recreational athletes with trehalose-supplemented beverages have demonstrated the following benefits versus a glucose supplement:
- Pre-exercise: when consumed orally prior to prolonged aerobic exercise, trehalose sustained blood glucose as effectively as glucose supplementation while producing a lower plasma insulin response. (Trehalose-Fructose vs. Glucose as a pre-exercise supplement and its effects on exercise performance. U of TX at Austin. Dr. John L. Ivy)
- During exercise: taken 45 minutes before exercise, trehalose was shown to produce a more consistent plasma insulin and blood glucose response before and during exercise than glucose. (Trehalose-Fructose vs. Glucose as a pre-exercise supplement and its effects on exercise performance. U of TX at Austin. Dr. John L. Ivy)
Dairy
The flavor profile of heat-treated and sweetened dairy products can be improved by the addition of trehalose. Off-flavors such as intense caramel or other browned notes can be minimized in pasteurized dairy-based dessert toppings, pasteurized or aseptic puddings, pasteurized salad dressings, and pasteurized yogurts. Dairy-based powdered flavors can also be improved by the addition of trehalose. The non-hygroscopic nature of trehalose limits moisture sensitivity and product clumping while imparting a mild sweet, rounded flavor.
Egg Products
Egg products have improved flavor and protein functionality when processed with trehalose. The non-browning character and unique protein protective effect can produce rehydrated products with texture and flavor more similar to fresh.
Fruit Products
Improve fruit products such as fillings, jams and jellies, syrups, frozen desserts, and toppings. trehalose is stable in low pH and thermally processed systems. Off-flavor and color development through caramelization or Maillard browning may be decreased with the addition of trehalose. The lack of browning combined with reduced overall sweetness intensity can result in enhanced fresh-fruit flavor notes.
Processed Foods
Trehalose can help enhance flavor, texture, and color of dried vegetables and fruits. The acid stability and the non-reducing character of trehalose do not promote browning during the drying process. These properties combined with low sweetness can allow the natural color and flavor of the fruits and vegetables to be preserved.
Trehalose can act as a carrier for spray-dried ingredients. The unique glass-forming properties of trehalose combined with mild sweetness make it an excellent carrier for flavors or other spray- dried products, and helps inhibit oxidation of labile flavor compounds.
The replacement of reducing sugars with trehalose can help extend the shelf life of any processed food where browning contributes to color change and flavor loss.
Because of its ability to protect proteins and other substances from the effects of freezing and dessication, trehalose may help maintain the texture, flavor and color of frozen foods.
Confectionary
Trehalose can enhance the overall flavor profile of confections. Products of particular importance include caramels and toffees, chocolate systems, flavored fondants and cremes, fudge, and hard candies. In addition, off-flavors such as intense caramel or other browned notes can be reduced by incorporating brand of trehalose due to its thermal stability.
Trehalose can help improve texture. Trehalose is extremely stable to acid hydrolysis and remains as the glucose-glucose disaccharide in acid confections, such as hard candies containing citric, malic or tartaric acid. Other textural benefits include crystallization control in glassy confections due to the increased viscosity of trehalose containing glasses, as well as in grained confections, where crystalline trehalose is stable to moisture gain and where system cold flow can be minimized.
Chewing Gum
Trehalose helps modify sweetness and extend overall flavor release. The sweet flavor of trehalose persists slightly longer than sucrose and its lower solubility allows for an extended sweet taste. The sweet taste profile is directly related to the overall flavor profile of the chewing gum. The longer the sweetness is extended, the longer the flavor system is perceived. In addition, trehalose is stable at high humidity and temperature.
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