Product Information
11 functions of Trehalose
1. Inhibition of Starch Retrogradation
2. Inhibition of Coagulation in Cooked Eggs
3. Foam Stability in Whipped Eggs
4. Inhibition of Liquid Degradation
5. Moisture Retention
6. Preservation of Flavours and Quality after Heating or Other Manufacturing Processes
7. Protection of Food Structures during Freezing
8. Lower Sweetness
9. Retention of Natural Colours of Fruits and Vegetables
10. High Crystallization Property
11. High Glass Transition Temperature
Country of Origin:
