Author Topic: Trehalose in Cotton Candy Makes it Better and More Healthful  (Read 15285 times)

Offline JC Spencer

  • Administrator
  • Sr. Member
  • *****
  • Posts: 358
Trehalose in Cotton Candy Makes it Better and More Healthful
« Reply #1 on: December 31, 2009, 11:37:54 PM »
by J. C. Spencer

Using 25% trehalose in cotton candy allows the candy to survive higher humidity and not crystallize like regular cotton candy made with only sucrose.  The cotton candy paper was prepared at the Department of Food Science and Nutrition at the University of Minnesota in St Paul.  The study was called: Glass Transition and Crystallization of Amorphous Trehalose-sucrose Mixtures

I welcome those using trehalose in making cotton candy to send us your results.  Especially of interest is the difference percentage ratios between trehalose and sucrose.


Our objective was to investigate the glass transition and crystallization of trehalose-sucrose mixtures at various moisture contents. Samples were freeze-dried, rehumidified, and scanned with Differential scanning calorimetry (DSC) to obtain Tg values for all mixtures and pure sugars. Amorphous cotton candy samples for crystallization studies were prepared, humidified, and monitored for crystallinity as a function of time using powder X-ray diffraction (XRD). The Tg of pure dry trehalose was found to be 106 °C, while sucrose had a Tg of 60 °C. Glass transition, as expected, occurred at an intermediate temperature for sucrose-trehalose mixtures. Of the dry samples, only those containing less than 16% trehalose showed sucrose crystallization during scanning. In cotton candy made from a 25% trehalose-75% sucrose mixture, humidified to 33%, sucrose did not crystallize after 30 days, whereas pure sucrose cotton candy at that humidity crystallized completely after 11 days. These data show that trehalose may be a useful crystallization inhibitor in foods with high sucrose content, although small amounts of trehalose did not significantly raise the Tg.

Authors: K. D. Roe a; T. P. Labuza a

Affiliation: ,a Department of Food Science and Nutrition, University of Minnesota, St. Paul, USA  DOI: 10.1080/10942910500269824
Publication Frequency: 4 issues per year
Published in: International Journal of Food Properties, Volume 8, Issue 3 September 2005 , pages 559 - 574