MindMap Gallery Food additive: preparation method of trehalose
In the preparation of trehalose, starch-based raw materials such as corn starch are selected and hydrolyzed to glucose. Glucose is then isomerized to fructose by enzymes, and fructose combines with glucose to form trehalose under enzymatic action. Purification follows through ion exchange or chromatography, and the product is processed by crystallization or spray drying. Finally, rigorous quality testing is conducted, and the trehalose is sealed in moisture-proof packaging to ensure product quality.
Edited at 2025-01-14 14:12:36