Trehalose
Trehalose has no free reducing group, so it does not participate in Maillard browning.
Key Specifications
| CAS number | 6138-23-4 |
|---|---|
| E number | E965 |
| Sweetness | 45 percent of sucrose |
| Calories | 4 kcal/g |
| Solubility | 68 g/100ml at 20 degrees C |
| Stability | Non-reducing, heat and acid stable |
Non-reducing, so it does not brown
Trehalose has no free reducing group, so it does not participate in Maillard browning. In products where colour must stay pale through baking or storage, that is a real functional advantage over glucose or maltose.
Protein protection through freeze-drying
It stabilises proteins and cell membranes during freezing and drying, which is why it is used in frozen foods and in preserving sensitive biological materials.
Typical Applications
- Frozen and freeze-dried foods — 3-8 percent protects texture through freeze-thaw.
- Bakery — 2-6 percent adds mild sweetness without browning.
Frequently Asked Questions
Why is it expensive?
Production from starch via enzymatic conversion is multi-step, which keeps cost well above sucrose.
Does it brown in baking?
No, it is non-reducing and does not participate in Maillard reactions.
Is it stable in acid?
Yes, unusually stable for a disaccharide.
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