trehalose(99-20-7

Preventing Starch Retrogradation: When foods containing starch are stored at room or low temperatures, they become hard, loose, and cloudy due to retrogradation, leading to a decline in quality. This is particularly pronounced in frozen foods, where retrogradation is particularly pronounced. In the past, methods such as adding sugars, enzymes, and emulsifiers were used to inhibit retrogradation, but these methods were inadequate. Overall, adding sugars is more effective. A starch solution containing 12% chemical book starch was mixed with 2% sugar in equal parts, gelatinized, and stored at 4°C. The turbidity ratio before and after 12 hours was used as the starch retrogradation rate. Comparing the effectiveness of sucrose, maltose, and trehalose in preventing retrogradation, trehalose was found to be significantly more effective than the other sugars. Therefore, the use of trehalose can inhibit starch retrogradation and improve quality, making it a promising option for widespread use in foods destined for frozen distribution.