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D -(+)-Trehalose dihydrate

China Dezhou Huiyang Biotechnology Co., Ltd certification
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D -(+)-Trehalose dihydrate

D -(+)-Trehalose dihydrate
D -(+)-Trehalose dihydrate D -(+)-Trehalose dihydrate D -(+)-Trehalose dihydrate D -(+)-Trehalose dihydrate D -(+)-Trehalose dihydrate

Large Image :  D -(+)-Trehalose dihydrate

Product Details:
Place of Origin: Made in China
Brand Name: Huiyang
Certification: HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001
Model Number: HY-WJ-029
Payment & Shipping Terms:
Minimum Order Quantity: 1000 kgs
Price: USD 1.2/kg---USD1.8/kg
Packaging Details: 20kg/bag,25kg/bag
Delivery Time: 5-10 days
Payment Terms: L/C, T/T
Supply Ability: 15000tons per year

D -(+)-Trehalose dihydrate

Product Name: Trehalose Usage: Cooked Rice
Other Name: Trehalose Powder Function 1: Keeps Fresh Texture Even Under Refrigeration
Function 2: Delays Starch Retrogradation And Hardening Package: 20kg/bag,25kg/bag
Brand: Huiyang Certification: HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001
High Light:

Trehalose Sugar For Cooked Product


Powder Trehalose Sugar


25kg/bag Trehalose Sugar





Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.


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The application of trehalose in the cooked product​  industry


The trehalose can used in cooked product factory, the cooked products has many kinds, trehalose can  add 2-3% against uncooked rice before cooking in a rice cooker.


Trehalose has several functions in the cooked rice product, it is followed in below side:


1.Keeps fresh texture even under refrigeration
2.Delays starch retrogradation and hardening

There are need to noticed in the processe of making cooked rice product, trehalose can make  concentration can be increased up to 5%  and optimal for medium grain rice and short grain rice and sushi rice recipes available.


How to make rice

#1 Add the water

I fill the sauce-pan approx 1/3 full with water for 6 portions.

#2 Add the long grain rice

You can add the rice by eye – simply pour the rice into the centre of the boiling water and keep pouring until a tbsp. or so of rice is above the water – like the image belowed. 


#3 Stir & add the lid

Once you’ve added the rice, give it a quick stir and then place a lid on the pan.

#4 Turn the temp down

Immediately turn down the temperature (don’t wait to bring it back up to the boil again). For gas, cook at the very lowest temperature your hob can manage. For electric or induction, it may need to be a little higher. I use induction level 5 (of 9) because my lowest induction settings are extremely low heat... You may need to experiment, depending on your electric/induction hob. If you know what number/heat setting you need on your hob to maintain a rolling boil on a pan of water, go about 3 settings lower than that.

#5 Leave it alone!

Cook for 20 minutes. This allows the rice to cook evenly, without burning the bottom.

Don’t stir or open the lid. You can check once after 15 minutes if you really feel the need, but if you keep opening the pan, the rice won’t cook (remember you’re only using a very low heat). The rice should be done after 20 minutes. If the rice is still hard and there is absolutely no water at the bottom of the pan, just add in a splash of boiling water and put the lid back on again. Don’t worry about overcooking the rice – so long as you haven’t got too much water in there, the rice can take a fair amount of extra cooking – so long as the heat is low. I’ve accidentally left mine for 30+ minutes before now and it was fine.


Your rice should look like this when cooked – there should be no water to drain off. If you’re serving it right away (not making it into fried rice), it will need a bit of a fluff with a fork to separate the grains.


There you have it. Once you know the key tips, cooking rice is easy.


D -(+)-Trehalose dihydrate 1


Safety: Trehalose has a long history of human use. Numerous studies have been conducted to support its safety.


D -(+)-Trehalose dihydrate 2


Trehalose is widely found in many edible animals, plants and microorganisms in nature,
such as mushrooms, seaweeds, beans, shrimp and yeast fermented foods.
Trehalose has a magical protective effect on living organisms and has the reputation
of "sugar of life".
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The test in our lab of trehalose product

Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.

For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.

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Certification of trehalose powder
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The delivery of trehalose
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The trehalose applications in the chart as below:
Applications Usage level Benefits Notes






Truffle: Replace 50% of sugar


Ganache: Replace 20% of sugar

Prevents shrinkage by retaining moisture

Improves the formability and workability


Reduces unwanted odors from heated cacao

Protects lipids in chocolate with high milk fat

When used with sugar, viscosity may need some monitoring due to crystallization property of Trehalose





Candies and Candy



For soft caramel: Replace 30% of sugar


For nougat: Replace 20% of sugar


For candy coating on nuts:

Replace 67% of sugar

Enhances flavors of fresh ingredients (fruit flavors)

Enhances natural color of fresh ingredients


Increased stability due to reduction of “stickiness”

 Stable coating


Clear, glossy coating due to non-caramelizing property

Helps reduce burning during pan-coating with sugar

To increase the stability, Trehalose should be more than 70% of entire sugar content



Can be applied to raw nuts


Frozen Desserts

Ice cream:

Replace 15 - 40% of sugar

Sorbet: Add 5 – 8%

Smoother mouthfeel created by formation of finer ice crystals


Enhances cream and fruit flavors

Adjust the brix between 26% and 30% for sorbet



Replace 20 – 25 % of sugar

Enhances and evens out fruit flavor profile


Maintains natural color of ingredients

Adjust sugar content to obtain desired sweetness


Frozen Desserts

Ice cream:

Replace 15 - 40% of sugar

Sorbet: Add 5 – 8%

Smoother mouthfeel created by formation of finer ice crystals


Enhances cream and fruit flavors

Adjust the brix between 26% and 30% for sorbet

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Angelwei

Tel: +86-13385340181

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