Trehalose Compound Syrup
Trehalose compound syrup is a starch derived liquid sweetener in which trehalose is the principal saccharide but is deliberately left in solution alongside the other sugars formed during enzymatic conversion, rather than being crystallised out as pure dihydrate. It is a clear to pale straw viscous liquid, typically 70 to 75 percent solids, and it is bought as a bulk syrup for wet dosing rather than as a powder.
Trehalose itself is the non reducing disaccharide of two glucose units joined alpha 1,1, which is the linkage that leaves no free anomeric carbon and therefore no capacity to brown through Maillard reaction. In the compound syrup it is accompanied by maltose, glucose and higher oligosaccharides in proportions set by the enzyme system and the degree of conversion, and the certificate states trehalose content on a dry solids basis, commonly between 40 and 80 percent.
The syrup is fully miscible with water, mildly sweet at roughly 45 percent of the sweetness of sucrose, and contributes viscosity and solids without the cloying character of glucose syrup. Its practical value comes from the trehalose fraction, which is unusually stable to heat and acid, protects proteins and cell membranes during freezing and drying, and suppresses starch retrogradation and lipid oxidation. Because the syrup is not crystallised, it is cheaper per unit of trehalose than the pure dihydrate.
We source bulk Trehalose Compound Syrup from top China manufacturers for our partners. The manufacturer is in Jiangsu. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Specialty carbohydrate
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear to pale straw viscous liquid, free from sediment |
| Odour and Taste | Odourless, mildly sweet, free from off notes |
| Total Solids | 75.0 ± 1.0% |
| Trehalose (dry solids basis) | ≥ 45.0% |
| Identification | Conforms by HPLC saccharide profile |
| Dextrose Equivalent | ≤ 45 |
| Colour (ICUMSA) | ≤ 100 units |
| pH (as supplied) | 4.5 to 6.5 |
| Sulphated Ash | ≤ 0.3% |
| Sulphur Dioxide | ≤ 20 mg/kg |
| Lead | ≤ 0.5 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1,000 cfu/g |
| Yeast and Mould | ≤ 50 cfu/g |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are defined by trehalose content on dry solids and by total solids. A standard grade runs at 40 to 50 percent trehalose and is used where the syrup is functioning largely as a bulk sweetener with some stabilising benefit, while a high trehalose grade at 70 to 80 percent is used where the protective and anti-retrogradation effects decide the choice. Total solids are normally quoted at 70, 75 or 80 percent, and dextrose equivalent, colour and pH complete the specification.
Beyond composition, the trade distinguishes a standard syrup from a decolourised and demineralised grade that has been given additional carbon and ion exchange treatment for use in clear beverages and light coloured confectionery. The syrup is a food grade product only; there is no separate pharmaceutical line, and buyers requiring pharmacopoeia grade material use crystalline trehalose dihydrate instead. Syrups are shipped warm and are held above ambient temperature in storage to prevent the trehalose fraction crystallising out in the tank.
Applications
- Frozen doughs and frozen desserts, where the trehalose fraction protects gluten and cell structure through freeze thaw cycles
- Bakery products, where it slows starch retrogradation and extends softness over shelf life
- Confectionery and jelly products, contributing solids and a mild sweetness without the browning a reducing sugar would give
- Beverages and syrups for food service, as a mildly sweet bulking base
- Surimi and processed seafood, where the syrup is used as a cryoprotectant in place of sucrose and sorbitol
- Dried and powdered flavours, as a carrier that stabilises volatiles through spray drying
- Dairy desserts and ice cream, controlling ice crystal growth and lowering the freezing point
- Retorted and canned products, where the non reducing trehalose fraction avoids colour development during sterilisation
- Fruit preparations and fillings, where it limits oxidative and colour change during storage
China Manufacturers of Trehalose Compound Syrup
Top Trehalose Compound Syrup manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States, trehalose is the subject of a GRAS notification to which the FDA responded without objection, covering its use as an ingredient in a broad range of foods, and a syrup in which trehalose is the main saccharide alongside other starch derived sugars falls within that use provided the accompanying saccharides are themselves ordinary starch hydrolysis products. The enzymes used in the conversion must be cleared for use in food processing.
In the European Union, trehalose was authorised as a novel food ingredient by Commission decision and is now listed in the Union list of authorised novel foods, with the specification and conditions of use set out there. It is a food ingredient rather than an additive, so no E number applies, and its labelling must make clear that it is a source of glucose. Glucose syrups and their derivatives used alongside it are ordinary food ingredients. JECFA has evaluated trehalose and established specifications for it, concluding that an acceptable daily intake need not be specified, and Codex addresses starch derived syrups through its standard for sugars.
Manufacturing Process
The route starts from liquefied starch. Maize or tapioca starch slurry is gelatinised and thinned with a thermostable alpha amylase to a low dextrose equivalent maltodextrin, then cooled and adjusted to the working conditions of the trehalose forming enzymes. The conversion uses a two enzyme system, maltooligosyltrehalose synthase followed by maltooligosyltrehalose trehalohydrolase, which together rearrange the terminal glucose linkage of the oligosaccharide chains into the alpha 1,1 bond and then release the trehalose unit. A debranching enzyme is normally dosed alongside so that the branched fraction of the substrate is also available for conversion.
When the target trehalose level is reached the enzymes are inactivated by heating, and the liquor is filtered to remove protein and insolubles. It is then decolourised on activated carbon and demineralised through cation and anion exchange resins, which strips salts, colour precursors and residual enzyme protein. At this point the pure trehalose route would take the liquor to chromatographic separation and crystallisation; the compound syrup route omits both steps and instead concentrates the purified liquor directly in a vacuum evaporator to the target solids, then polish filters, pasteurises and fills it hot into drums, totes or road tankers.
