Introducing our latest product, Trehalose – a unique and versatile sugar with a low melting point. Trehalose is a naturally occurring disaccharide that is found in a variety of organisms including bacteria, fungi, insects, and plants. It has been gaining popularity in recent years as a food additive due to its beneficial properties such as protecting against dehydration and extending the shelf-life of food products. One of the key features of Trehalose is its low melting point. At 95°C, it begins to melt and turns into a glassy state when cooled. This makes it an ideal ingredient in freeze-dried or powdered food products as it can maintain its structure and texture even when exposed to high temperatures. It can also be used as a bulking agent in baked goods and confectionery, as it does not break down at high temperatures like other sugars. Aside from its functional benefits, Trehalose is also a healthier alternative to traditional sugars. It has a low glycemic index, meaning it does not cause a rapid increase in blood sugar levels. This makes it an ideal sugar substitute for individuals with diabetes or those watching their sugar intake. In conclusion, Trehalose is a highly versatile and functional sugar that offers numerous benefits for the food and beverage industry. Its unique melting point, combined with its health benefits, make it a valuable ingredient for a wide range of applications. Try it out in your next formulation and experience the benefits of this amazing sugar.

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