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TREHALOSE
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NATURAL FOODS FOR THE FUTURE ..... and for a better Health ....right NOW !!! |
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Trehalose is a naturally-occurring, glass-forming disaccharide (alpha-D-glucopyranosyl alpha-D-glucopyranoside), exploited by nature for millenia across a range of desiccation-resistant organisms. Found in the desert, the resurrection plant is a particular example, withstanding total drying for many years and coming back to life unharmed when re-hydrated.
An inert, non-reducing sugar, trehalose does not interact with reactive molecules such as amino groups from peptides and proteins - preventing the degradation and aggregation which is common when drying with other excipients.
Trehalose is found in many of the foods we eat and is broken down to its glucose constituents by the human enzyme, trehalase. Intolerance to trehalose is extremely rare - in contrast to lactose, which is used in many pharmaceutical preparations. Good quality trehalose is now produced from starch, with particularly low impurity and endotoxin levels .
When used in food products ( for which it is approved in Japan,as well as in E.E.C., North-America,.... ), trehalose is approximately half as sweet as sucrose, but with a very similar mouthfeel. It is also non-cariogenic and a range of tooth-friendly foods and beverages, desserts, ice-creams,.... have been developed.
or More Details, in the French Section ( click on French section )
or in The Scientific Analysis Section ( click on it )
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Local food regulations should always be consulted with respect to specific applications and necessary declaration. Legislation may vary from country to country .
Our products are sold subject to the understanding that prospective purchasers will conduct their own evaluation to determine the suitability of the products in their applications