roduction, other foods which need heat and freeze, etc.
3. No colorability, trehalose does not cause the maillard reaction
1) Trehalose is a kind of non-reducing saccharide, does not cause maillard reaction which will cause browning
2) Use trehalose in fried foods, inhibit maillard reaction, prevent fried foods from being too dark, make foods not absorb moisture and not discolor
Applications: flaky pastry, sugar tablet, milk tablet, vegetable tablet, fruit tablet, fried foods, fried snacks, etc.