Trehalose 100g

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.

Key Benefits: 

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.
• Non-browning: 
  • 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.