TREHA® trehalose is a multi-functional disaccharide with unique benefits for freshness, texture, and flavor/aroma in food and beverages. Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confection, meat and seafood, fruit and vegetable processing, and beverages. TREHA® is also 38% less sweet than sucrose.
Trehalose is a product of Japan and has a unique crystalline disaccharide composed of two glucose molecules bound in a highly stable α,α–1,1 linkage
- Freshness benefits:
- Managing moisture in food (including donut glaze stability and stability of fillings)
- Freeze-thaw stability (less freeze thaw damage)
- Color retention (especially for processed fruits and vegetables)
- Texture benefits:
- Unique crispiness (baked, fried and extruded snacks)
- Smooth creaminess (custards and frozen desserts)
- Extended shelf-life (texture stability of snacks and baked goods)
- Flavor benefits:
- Off-Flavor masking (off-notes of sweeteners, amino acids, and vitamins and minerals)
- Enhanced intensity (citrus flavors and more)
- Masks odors (negative aromas of seafood and vitamins and minerals)
- High heat and acid stability:
- Trehalose is stable under high temperature and low pH conditions. It does not break down into its component parts as other saccharides do.
- Trehalose is non-reducing and will not brown via the Maillard reaction.
- Low hygroscopicity (moisture attraction):
- Trehalose is free-flowing up to 94% relative humidity. Its low hygroscopicity allows for controlling moisture migration in various applications.
- High glass transition temperature:
- Trehalose has a high glass transition temperature compared to other disaccharides. This property has unique benefits for extending the shelf-life of various food product and biomaterials.