FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (6): 281-283.

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Properties and Applications of Trehalose In New Food Development

 MENG  Jian-Zong, ZHAO  Wen-Bao   

  1. College of Life Science and Technology, Guangxi University
  • Online:2005-06-15 Published:2011-09-19

Abstract: Trehalose is an exciting new multi-functional food ingredient with considerable potentials for the food industry. This review describes the properties, functions and applications of trehalose in new food development.

Key words: trehalose, properties, food