Trehalose is a disaccharide sugar formed by two glucose molecules linked together by the 1α-1'α glycosidic bond. It has a sweetening power equal to 45% of sucrose and a hydration capacity 2.5 times higher than sucrose.
Trehalose is endowed with moderate sweetness, low cariogenicity, high stability in an acid environment and in heat; it is used for ice cream and pastry making, for the preparation of jams, marmalades and baked goods.
It is also characterized by a very high glass transition temperature (117 ° C), so it helps to stabilize glass systems and delay their crystallization.
The presence of trehalose in solution increases the denaturation temperature of proteins, delaying their coagulation.
In the preparation of ice creams, trehalose guarantees a soft structure and high spreadability and is more effective than sucrose in reducing the growth of ice crystals.
