ABSTRACT
Contents Introduction ............................................................................................................................ 440 Historical Background ............................................................................................................. 440 Historical Consumption of Trehalose and Natural Occurrence ................................................ 440 Chemical Composition ........................................................................................................... 441 Physical Properties ................................................................................................................... 442 Production of Trehalose ........................................................................................................... 442
Historical Processes for Trehalose Production ...................................................................... 442 Hayashibara Manufacturing Process ................................................................................... 442
Technical Qualities .................................................................................................................. 443 Sweetness and Organoleptic Properties ............................................................................... 444
Intensity and Persistence ................................................................................................ 444 Taste Quality .................................................................................................................. 445 Taste Chemistry of Trehalose .......................................................................................... 445
Hygroscopicity .................................................................................................................... 446 Solubility and Osmolarity ................................................................................................... 447 Glass Transition Properties .................................................................................................. 447 Storage Stability ...................................................................................................................450 Heat Stability and Caramelization .......................................................................................451 Maillard Reaction ................................................................................................................451 Viscosity ..............................................................................................................................452
Nutritional Profile ....................................................................................................................452 Shelf Life and Transport ...........................................................................................................452 Cost and Availability ................................................................................................................453 Regulatory Status .....................................................................................................................453
