The application of Trehalose to antisepsis,

freshness and health.

MEIHUA HOLDINGS GROUP CO., LTD

Year 2019

1
Catalogue
31 Introduction to Meihua Group

2 Introduction to Trehalose

3 Trehalose experiment

4 Trehalose application

35 Introduction to Meihua's new products

2
1.1 Company Profile
Head Office

Tongliao Meihua Xinjiang Meihua

Ø Found in 2002
Ø Listed in 2010 (Stock No.600873.SH)
Ø Total assets: RMB20 billion(2017)
Ø Sales revenue: RMB11 billion(2017)
ØNet profit: RMB1 billion(2017)
Ø Products: amino acids, nucleotides,
xanthan gum, trehalose, etc
ØHebei, Inner Mongolia, Xinjiang, Dalian,
Shanxi,multi-regional layout, is a large
biological fermentation industry group
integrating research, production and
marketing.

3
1.2 Business Overview
Establish scale advantage—Inner Mongolia Tongliao base
Inner Mongolia Tongliao base located in the Mulitu industrial park, Horqin District,
Tongliao city, Inner Mongolia. The east and west districts are separate. The west
district was invested with 3 billion yuan , went into operation in October, 2006 and
successively pushed out glutamine, threonine, isoleucine, valine and other amino acid
product. The east district project was invested with 5billion yuan; it went into operation
in2012 and further extended industry chains and scale advantages
Lead the amino acid field—Xinjiang Wujiaqu base
Xinjiang Wujiaqu production base located in the Wujiaqu north industrial park, north to
Urumqi City, Xinjiang, with 6 billion of investment. It is prepared to be built from March,
2011, established and went to operation in 2012. Its capacity of amino acid series is
close to 500,000tons it is the world largest amino acid production line with highest rate
of comprehensive resource utilization, advanced environmental protection facilities.
Build prototype plant —completely automatic base for
seasoning packaging
Langfang Meihua Flavoring is a specialized completely automatic base for seasoning
packaging.The plant located in Langfang development area,went to operation in 2011.
Capsule magnate—Shanxi Guangsheng Medicine Package
Shanxi Guangsheng was established in 1983. Currently it is one of the domestic
largest capsule production enterprises. The products mainly include gelatin capsule,
enteric capsule, cellulose capsule, pullulan capsule and ichthyocolla capsule. The
annual output is up to 30 billion capsules.
4
1.3 Advantages of Meihua

Meihua's mission: developing circular economy, bringing benefit to China's

agriculture

1, the advantage of industry chain

2, strong research and development technology

3, good quality

4, environmental protection

The stable supplier of raw materials

5
1.4 Environmental Protection
Meihua group is with largest environmental protection input and best treatment degree in the industry. It’s the obligatory
responsibility of Meihua that improving the harmony between promoting the economic development and environmental
protection. At present, it own most advanced treatment facilities of the industry for the three wastes (waste gas; waste water;
industrial residue), firstly overcome the world problems for treating the smoke of spraying granulation, it is the first enterprise
of our country that applies advanced Holland Paques water treating equipment.
1、The fermentation technology realizes closed cycle and the water circulation utilization rate reaches to more than 93%
2、2009 applies advanced Holland Paques water treating equipment.
3、In June 2013, the investment of more than seventy million yuan to build incineration system, is relatively mature in the
international solid waste garbage and waste liquid of incineration system equipment, both to solve internal solid waste
garbage, waste disposal problems, and certain economic benefits are obtained.
5、September 2014, on the control of dust, water use efficient spin blow dedusting tower
6、September 2014, applying the most advanced domestic DDBD double dielectric barrier discharge plasma technology

The National Light Industry

Energy Conservation and
Emission Reduction Conference
was held in Meihua group

6
1.5 Products
Amino acids: MSG, lys, THR,
TRP, GLN, val, ile, leu, pro, etc
MSG: 700000 tons/year;
Lai: 36 + 400000 tons
microbial fermentation Sue: 340000 tons
Corn Other amino acids: 500-5000
Products
t/year
Nucleotides: the I + G,
adenosine, guanosine, etc

Microbial polysaccharides:
pullulan polysaccharides of 5000
t/year;Xanthan gum (60000
Coal
tons/year)

Function: sugar trehalose (10000

tons/year)

1 ton corn through deep processing, can convert the products 1.1999 tons, the conversion
rate of 119%, achieved the recycling.

7
1.5 Products

Food ingredients and additives Pharmaceutical raw materials and food Feed additives
Monosodium glutamate ingredients Lysine sulfate
The sapidity nucleotide disodium L - glutamine Lysine hydrochloride
, he called L - isoleucine threonine
Pullulan polysaccharides L - proline tryptophan
Seasoning products L - valine 10% of tryptophan
The plum blossom MSG Pullulan polysaccharides L - glutamine
Plum sauce Pullulan polysaccharide gum
trehalose Pullulan polysaccharides capsules
trehalose syrup Xanthan gum
Composite trehalose

8
1.6 Worldwide Marketing
“Meihua”’s products are exported to Asia, North America, South America, Europe, Africa, more than 50
countries and regions, formed good international market network, and established good relations of cooperation
with the world famous food, condiment enterprises.

Langfang

cooperative partners

9
2.1、Introduction to Trehalose
Trehalose is irreducibility disaccharide formed by two glucose molecules jointed with α,α-1, 1 keys. It is a kind of safe
and reliable natural carbohydrate, is with outstanding performance for maintaining cell viability and
biomacromolecule activity, and has an honor of “Life Sugar” In scientific community. The sweetness is only 38% of
granulated sugar, the sweet taste is moderate. It can be used as a special food ingredient to prevent food spoilage,
restrain the nutrient deterioration, maintain food fresh flavor and improve food quality; it is enormously expand the
function of trehalose as natural edible sweetening agent. It is also the important components of cosmetic for
maintaining cell viability and preserving moisture.

10
2.1、Introduction to Trehalose
Trehalose has a variety of non-specific protective effects. Scientists have found that the desert plant,
Cyclobalea orientalis, is almost dead in dry conditions and can mimic the miraculous reactivation after
encountering aquatic bioactive substances; the alpine plant resurrection grass can withstand snow
and ice

Dry resurrection Adding water Adding water

8h later 24h later

11
2.2、Function Principle of Trehalose
1. Embedding: Under different stress conditions, such as high temperature, drought and extreme
cold, trehalose acts as a stress metabolite, which can form a protective film on the cell surface
to protect biomolecules such as biofilms and proteins. It plays a role in the protection of
organisms, which is related to the unique nature of trehalose: trehalose is a substance with
very stable chemical properties, and it is not prone to decomposition even under high
temperature and acidic conditions. At the same time, the non-reducing nature of trehalose
makes him It can coexist with amino acids and proteins stably without Maillard reaction and
does not affect cell activity.
2. Water replacement: Bioactive macromolecules (such as proteins, liposomes, and cell
membranes) are surrounded by a water film and are essential to maintain their structure and
function. The cells are in a water-deficient state. Removal will cause irreversible changes in
macromolecules. If trehalose is present during the drying process, trehalose can replace
water molecules to form hydrogen bonds at the dehydration sites of the active
macromolecules to maintain their spatial structure without loss of activity
3. Exogenous trehalose also has a good protective effect on organisms and biofilms, proteins
and other molecules.

12
2.3、Functional properties of Trehalose
1、Trehalose can inhibit starch aging to the maximum
2% of starch solution was added into different sugars(12%), and stored at 4°C
for 12 hours after gelatinization. The ratio of turbidity before and after
storage is the aging rate.

Japanese dim sum. Hardness performance of the product, fresh cake against that stays after 16 hours stay
at 10°C

No added Add trehalose with 10% of raw rice quality

13
2.3、Functional properties of Trehalose
The crispy protein is often used in baking products. Isolated protein is added

to sucrose and trehalose in the experiment, conduct foaming treatment.

Kept at room temperature for 3 hours.

Moisture

Add sugar Add trehalose

14
2.3、Functional properties of Trehalose
3、Trehalose maximizes fatty acid breakdown
50 mg of saccharine was added to quantitatively
different fatty acids and the residual fatty acids were
rate%
Relative decomposition

measured as the decomposition rate.

5% Trehalose Control group

In 60℃ of drying oven for 24 hours

Experimental procedure
1. Wash pork , cook in boiling water, cool,slice evenly, separate the lean and fat.
2. The treated pork was divided into3 groups, respectively soaked in 5% Control group
5% Trehalose
trehalose and glucose and cold water for 15 minutes.
3.After preparation, drained, placed in a flat dish, at 60 °C, tranfer to drying
oven, dry it with hot air for more than 24 hours.
4. After drying, take out and observe the sensory differences.

15
2.3、Functional properties of Trehalose
Making ghee cakes, divided into two batches, one batch of direct tasting,
and the other batch tasting after 25 weeks of storage at 25°C, comparing
the differences individuality

Overview overview
sugar trehalose

Solubility flavor solubility flavor

Sweet degree taste sweet

taste

After making , try it directly Tasting after stay in a vacuum

at 25°C for 4 weeks

16
2.3、Functional properties of Trehalose
4、Inhibit crystal growth

Trehalose can inhibit the growth of ice crystals,

and the degree of damage during freezing and
thawing of frozen foods can be minimized,
thereby preserving the original taste of food.

Sugar ice crystals

Trehalose ice crystal

On the right, the solution with 5%

麦芽糖溶液
saccharides were refrigerated at - Sugar solution Maltose solution
20°C. After two weeks, the state of
ice crystals was observed under a
microscope. The ice crystals of
trehalose were found to be small
and delicate, with less damage to
the product.
water Trehalose solution

17
2.3、Functional properties of Trehalose
The following figure shows the effect of ice crystal molecules formed when the product is
frozen on the use of comics totissue
Food indicate the effect on the tissue with adding of sucrose and
trehalose.

Almost
damaged
no damage

Growth Food tissue

Growth
(restrain)

海藻糖水溶液 水分子在食品周围
Sugar solution moisture around food Trehalose solution moisture around food
中冰晶分子
Ice crystal molecules ice crystals

砂糖溶液
Sugar solution 海藻糖水溶液
Trehalose solution

18
2.3、Functional properties of Trehalose
5、Non-hygroscopic
Weight Added Rate %

Sorbitol
Trehalose is stable in nature, and it is not easy to
Sugar
absorb moisture. It is most suitable for
Trehalose making spindle-shaped fructose and sugar-
Dextrin coated tablets. There is no need to worry
Glucose
about moisture absorption when produced in
Actose
Relative humidity（%） a food factory.

6、Dissolution and crystallization

solubility g/100g，
water

Trehalose has a lower solubility than sugar

and has good crystallinity, making it possible
to produce sugar toppings, icings, soft
candies, and alcoholic chocolates with less
hygroscopicity.

19
2.3、Functional properties of Trehalose
Trehalose drying rate, hygroscopicity, and storage are much better than sucrose, it also has a
low sweetness.
Different sugars were added to the same bagels, then test the crystallinity.
It can be clearly seen that the crystallized sugar produced by the sucrose-added product has the
effect of sticking the bag, adding trehalose Sugar is relatively dry and smooth without sticky bags.

Add sugar Add trehalose

20
2.3、Functional properties of Trehalose
7、Stabilized vitrified products

The glass transition temperature of trehalose can reach above 100°C.

So by adding a small amount of trehalose can easily make vitrifyign foods
stablely.

21
2.3、Functional properties of Trehalose

Trehalose has strong vitrification properties under certain moisture and

humidity conditions.
The following figure is a comparison test of soft candy. Add one portion of soft
candy with sugar and trehalose to 25°C at room temperature.
Humidity 70%, compare the state after three days.

Add sugar Add trehalose

22
2.3、Functional properties of Trehalose
8、Moisturizing
A was soaked in the trehalose solution for 40 minutes and inserted into a vase containing B roses. Place it for a while and
observe the following ：

Day 1 Day 3 Day 5

Day 7 Day 22 the roots

The rosebuds without
trehalose solution were rotted
after being inserted into clean
water for 22 days, and the
flowering branches after
soaking trehalose solution
remained strong after 22 days.

23
2.4、How to identify quality
1. Observe color, good quality is white, bad yellow.
2. Whether agglomeration. Good quality is non-caking, bad easy to agglomerate.
3. The lower sweetness, the better quality, bad quality is bitter.
4. When the bad trehalose is dissolved, there will be white granular material
5. Maillard reaction: The result of the Maillard reaction represents the purity of trehalose.
6. Check anti-starch aging property .

Different brands of anti-starch aging test:

Different brands Maillard reaction:

Hardness Variation

Japan Meihua1 Miehua2 Ch1 Ch2

Japan Meihua1 Meihua2 Ch1 Ch2 Glucose
某厂家 When the cake was made, different brands of trehalose
Ch1 and Ch2 are source of Chinese rivals.
were added and the cake was placed in a temperature of
4° C. for 5 days and then its hardness was measured.
24
3、Trehalose experiment - Maillard
Trehalose Maillard Reaction Experiment: Fructose, granulated sugar, glucose,
and trehalose were added to the proline solution. Heat at 121 °C for 20
minutes. Absorbance was measured and the results are shown in the figure
below.
fructose sugar glucose 90
80
70
60
50
40
30
20
10
0
T1 T2 T3 S G/10 F/100

trehalose trehalose trehalose

1 2 3
The figure shows that the Maillard reaction: fructose> sugar> glucose> trehalose.
Trehalose does not substantially produce Maillard reaction, and can be widely used in
foods and beverages that require high temperature heat treatment.

25
3、Trehalose experiment - color
protection and antifreeze
u Freeze-dried food experiment:

Blank Group

Add glucose
Add trehalose

On the left is trehalose-treated frozen
parsley. Compared with the untreated
frozen parsley on the right, the leaves
on the left are full of moisture and
high in freshness.
In the figure above, the top is dried
shrimps without sugar treatment, the
lower left corner is glucose-treated hot air
dried shrimps, and the lower right corner
is trehalose-treated hot air dried shrimps.
Trehalose better maintains the appearance
of shrimp and is more plump。

Trehalose has excellent water retention and can maintain the moisture content of fruit
components. After the fruits and vegetables are thawed, they can still maintain their
original color and quickly rehydrate.
26
3、Trehalose experiment -- pickling
experiment
u Chili

Blank group
Blank group

Add 5% Trehalose
Add 5% Trehalose

At the beginning of Mid-term experiment (trehalose Result: trehalose solution is

experiment liquid is clear) clear

27
3、Trehalose experiment -
strawberry preservation experiment
Choose the same degree of maturity of the strawberry, wash, cut, a group of blank control, a group of
trehalose solution soaked, remove and control the dry water, into the refrigerator and observe.

Blank group Test group

Blank group Test group

After 2 days in the refrigerator, it was observed that the edges of the strawberries that cut into the blank
group had lost their water and blackened, while the immersed trehalose solution had basically no change,
and the strawberries were preserved.

28
3、Trehalose experiment - noodle
experiment
Sample 1: 200 grams of flour, 80 grams of water;
Sample 2: 200 grams of flour, 80 grams of water, 10 grams of trehalose;
Mix dough with noodles for 3 minutes.
1. The noodles of 1 and 2 were observed under a room temperature of 24°C.

Phenomenon: After being placed for 20 minutes, the noodles without trehalose have serious water loss
and severe breakage, while the trehalose-added noodles still maintain a certain degree of softness and
less breakage.
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 3、Trehalose experiment
- noodle experiment
Phenomenon: 1, the same
2、 Place 1 and 2 noodles in a refrigerator at 4°C 。
amount of water boiled the
same amount, after boiling
pot noodles cook for 10
minutes, sample 1 also
maintain a certain degree
of chewing, sample 2 has
been cooked over the fire
becomes soft, sample 1
1. No adding
stick pan, sample 2 without
stick pan.
2, the same amount of
water to cook the same
amount, put the noodles
into the pot, the sample 1
cook 8.5min become
cooked, the sample 2 cook
4.5min become cooked, 1
and 2 cooked and cook for
2. Adding trehalose 10min, sample 1
completely lose chewy,
sticky Even, and the sticky
pan is serious, sample 2
maintains a certain degree
of chewing, does not stick,
no noodles stick to the
bottom of the pot。
Conclusion: The addition of trehalose to noodles can enhance the noodle's chewy, more gluten,
shorten the cooking time of noodles, and do not adhere, after 10 minutes, it still has a certain
degree of chewing, basically no paste pot, anti-starch Ageing.

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 3、Trehalose experiment -
filling
Result after being kept in refrigerator of 4℃

Add trehalose group

15% Trehalose: 85% Sugar 100% Sugar Add sugar group

Conclusion:
1. Trehalose added, dregs dropping will not happen, taste soft. (improves taste)
2. the cakes still remains soft if trehalose added, and has become stiff already if not added,
especially for the parts where the filling and the crust contacted, moisture migration is serious, the
crust has become dry and hard. (Good effect of starch aging inhibition, reducing water activity)
3. The red bean with trehalose added still keeps the original color, and that turns brown
already. (protect color)

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3、Trehalose experiment -
filling

Sugar Trehalose
15% Trehalose: 85% Sugar 100% Sugar

Conclusion：
If trehalose added, more white color, more fine tissue, more crisp mouthfeeling,more soft,
fine and smoothd. It testes coarse when no teshalose added.
Cake: it will keep soft and elastic after trehalose added. It will become hard, bad elastic
and dregs drop.
Bread: if no trehalose added, water ingredients near the filling and crust will lose
seriously and the crust become hard. It’s soft if trehalose added and the red bean filling
keeps original color, and it will turn browned if no added.
Trehalose could protect color, reduce sweet, improve taste, inhibit starch aging, and
reduce the water activity in the baking process.

32
 3、Trehalose experiment -
filling
Purple potato fillings

On the left side is a purple sweet potato Take the same quality of filling stuffed into a
filling with trehalose. The right side is blank. ball shape, placed on white paper, the left
The trehalose-supplemented purple sweet side is a blank sample without adding
potato filling has a smoother surface, good trehalose, the right side is added trehalose
color, and is sweet and not greasy. fillings, it can be seen that the filling added
trehalose apparent oil Less than the blank
group, trehalose can moisturize lock oil.
Conclusion: Trehalose can make the filling color good, sweet and not greasy, moisturizing lock oil.
33
3、Trehalose experiment -
rice

Day 1 Day 3

On the left is a blank rice with trehalose on the right side. After chilled storage, rice without
trehalose hardens and has a bad taste. The trehalose-added rice has good color, good chewy
texture, and no trehalose added. The rate of water loss was 14.8%, and the rate of water loss
by adding trehalose was 12.5%, a decrease of 2.3%.
Conclusion: The addition of trehalose in rice can make the rice good color, chewy, good taste,
water retention, and anti-starch aging.

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4、Application of trehalose
1、The amount of trehalose is not too small to achieve more than 1-2% of the
material to be protected. It is necessary to protect each cell from macroscopic
effects.
2、The amount of trehalose is not easy to use because trehalose is weaker than
white sugar and it locks water too well. The product tends to be soft and sticky.

3、Trehalose has lower solubility than white sugar and cannot be used too much.

4、The transpiration of trehalose is basically equivalent to that of sugar, so it is

used to replace white sugar

35
4、Application of trehalose

36
4.Trehalose Application
1、baking Role: low sweetness. Does not affect the original
taste of the ingredients.
Prevents starch aging and can keep Q bombs in
cold storage
Keep the freshness of fruits and vegetables.
Non-staining, good color, suppresses char
color, moisturizes and prevents moisture
absorption.

Product Name: Korean Lotte Ma Jiali Cookies

Raw materials: wheat flour, cake powder (eggs,
vegetable oil), shortening, sugar, trehalose, egg,
margarine, skimmed milk, D-sorbitol solution,
peanut, almond, acidity regulator, refining Salt,
glycerin, emulsifiers, β-carotene, synthetic spices
(vanilla), alcohol
Manufacturer: Korea Lotte Group - Plum Customer

37
4、Trehalose Application
2、dried nut main effect:
1, control the sweetness, adjust the taste.
2, to prevent moisture, moisture.
3, inhibit the smell of oil in raw materials.
4, improve the senses, keep the fresh color of dried
fruit.

Product’s Name： Dongyang mixed dried fruit

Manufacture ：東洋ナッツ食品株式会社（ （ Dongyang Dried Fruit Co., Ltd ）

3、tofu

main effect:
1. Keep the moisture in the tofu to prevent
water loss.
2, to prevent protein deterioration, to ensure
the quality of tofu
Product’s Name： Fried tofu instant ramen 3, adjust the taste, make tofu smooth
Manufacture ：明星食品株式会社

38
4、Trehalose Application
4、freeze food main effect:
1, inhibit starch aging, keep the texture soft
2, keep the original color
3, improve the resistance to freezing
4, improve flavor, improve taste
5, extend the storage period

5、pickled
food
main effect:
1. Suppress fishy smell and odor of fresh fish and dried
vegetables.
2, keep vegetables, fresh fish color, prevent browning.
3. Maintain nutrient activity and maintain product
freshness.

39
4、Trehalose Application
6、dairy products
main effect:
1, to maintain the freshness of strawberry pulp juice
2. Inhibition of protein denaturation in milk
3, to prevent the aging of starch in raw materials
4, inhibit ice crystal growth, maintain milky taste and
freshness
5, reduce the sweetness, to ensure the original flavor of raw
materials.

7、confectionary
main effect:1. Low sweetness does not affect the presentation of the
pure taste of raw materials. Improve the taste.2. Healthy sugar that
does not produce tooth decay.Principle: Trehalose requires
trehalase in the intestine to decompose, so trehalose does not
decompose in the mouth like sugars such as sucrose, producing
acidic substances that can cause tooth decay. Therefore eating
trehalose does not produce tooth decay.3. In sugar tablets, it can be
used as an excipient to improve the taste.4. Keep the marshmallow
moisture to prevent it from absorbing moisture.

40
4、Trehalose Application
8、filling
main effect:
Mild sweetness, significantly reduce the sense of
sweetness. Anti-aging, extend product shelf life.
Moisturizes and prevents moisture from escaping,
resulting in a tighter filling。

9、drinks
main effect:
1, low sweet, will not lead to tooth decay.
2, can maintain the moisture in the raw materials, while trehalose is easy to combine
with water to produce a protective film to protect the fruits and vegetables from
damage.
3. Suppress the astringency, bitterness and balance of raw materials.
4. Trehalose has a synergistic effect on the sweetness and aroma of foods, and can
improve the sweetness of other synthetic sweeteners such as aspartame. It can also
moderate and partly mask other bad tastes, and reduce astringency and bitterness.
Relieves some of the sourness.

41
4、Trehalose Application
10、feed addictive
main effect:

1. Promote the growth of meat in livestock.

2. Increase the immunity of livestock, relieve the growth inhibition, diseases caused by

stress, etc.

3. Prolong the shelf life of feed and improve feed quality

principle:

1, trehalose acid, heat, stable. Therefore, it can be used as an anti-denaturing agent and

preservative to prolong the shelf life and shelf life of feed.

2. Adding enzymes to the feed can effectively increase the breeding efficiency. However,

enzymes act as active proteins and are not stable. Trehalose has a protective effect on

proteins. Can effectively increase the activity of the enzyme.

11、fertilizer
The main role and principle:
1, against freezing injury: trehalose can inhibit the growth of ice crystals in plant cells, thereby inhibiting freezing injury. Protect
sprout growth in late spring and low temperature environments. Can be used for fruit trees, tea tree cultivation.
2, reduce the wither: trehalose can protect the cell's moisture, making it easy to lose water, so it can inhibit evapotranspiration and
cell damage after drying. It can be used to prevent the withering of leaves of spinach and Kombu (Brassica napus).
3, to maintain freshness: reduce the impact of reactive oxygen species. Since trehalose can inhibit starch aging and protein
denaturation, the withering of crop leaves after harvest can be suppressed and freshness can be maintained.

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Contact Information

International Sales Manager

Catherine Liu (刘辉)
TEL：+86-18730688517
EMAIL:catherine@meihuagrp.com

43