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Food Additive D Trehalose Dihydrate Cas No 6138-23-4

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Food Additive D Trehalose Dihydrate Cas No 6138-23-4

Food Additive D Trehalose Dihydrate Cas No 6138-23-4
Food Additive D Trehalose Dihydrate Cas No 6138-23-4 Food Additive D Trehalose Dihydrate Cas No 6138-23-4 Food Additive D Trehalose Dihydrate Cas No 6138-23-4 Food Additive D Trehalose Dihydrate Cas No 6138-23-4

Large Image :  Food Additive D Trehalose Dihydrate Cas No 6138-23-4

Product Details:
Place of Origin: Made in China
Brand Name: HUIYANG
Certification: ISO22000,ISO14001,ISO9001,HAHAL,KOSHER,MUI
Model Number: HY-WJ-056
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, Western Union
Supply Ability: 15000tons per year

Food Additive D Trehalose Dihydrate Cas No 6138-23-4

Product Name: Food Additive D (+) -Trehalose Dihydrate CAS No.: 6138-23-4 Fast Delivery Other Name: Trehalose Powder
Production Capacity: 1500 Tons Per Month Certification: HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001
Color: White Classification:: Raw Material
Appearance:: Powder Function: Instanding Of The Part Of Sugar
High Light:

food additive d trehalose dihydrate


d trehalose dihydrate cas 6138-23-4


D Trehalose Dihydrate Food Additive

1.Trehalose description


Trehalose is high purity trehalose (98%)—a plant-based, ISO22000,ISO9001,ISO14001, Kosher & Halal-certified, non-GMO* food ingredient with the amazing natural ability to extend many aspects of freshness.



2.Trehalose Functional properties


Prevention of starch retrogradation

Prevention of protein denaturation

Prevention of fatty acid breakdown

Protect cell structure during freeze/dry

Taste improvement

Prevention of fruit and vegetables browning and deformation



3.Trehalose Applications

Trehalose has a wide range of applications in the food industry.Bakery, candy, seafood, rice, dehydrated vegetable, etc.
Chiffon cake
Recommended dosage:Propotion of total sugar 20%-50%
1.Increase volume
2. Keep soft
3. Improve color volume
4.Effect of trehalose substitution amount on cake specific volume
Amount of trehalose substitution/% Trehalose can increase the volume of the cake.
1.The addition of trehalose produced an increased volume of egg liquid during the whipping of eggs and the increase in volume increased the specific volume of the cake.
2. It is also possible that trehalose has a stronger water retention, making starch more easily swell and reach a larger volume. volume/(mL/g)
Specific    Water loss rate   Effect of trehalose substitution amount on
As the amount of trehalose substitution increases, the pores inside the cake are  uniform and the structure becomes more and more delicate.




Bakery items are often thrown out if they don’t sell on the day they’re made. Multi-functional TREHALOSE to the rescue!

Food Additive D Trehalose Dihydrate Cas No 6138-23-4 0

Like table sugar (sucrose), TREHALOSE is a disaccharide (or “double sugar”). All disaccharides have some ability to retain moisture and can be used to preserve foods, but among disaccharides, TREHALOSE is the very best at retaining moisture. That means TREHALOSE is truly the baker’s best friend.

But not only does TREHALOSE help keep baked goods moist and delicious, this multi-functional, naturally occurring sugar has a wealth of other benefits, including these:

  • ・Using TREHALOSE in the glaze on yeast-raised donuts more than doubles their shelf-life, reducing waste.
  • ・Replacing approximately 80% of sugar in glaze icing reduces “weeping”—even when flavors are added.
  • ・TREHALOSE stabilizes the air bubbles in meringue even when low-sugar or high-fat ingredients like chocolate and butter are used, resulting in lightness and increased volume.
  • ・TREHALOSE maintains the shape of cookie dough and the condition of cake batter during preparation, as well as in finished products.
  • ・Adding 2% TREHALOSE of the weight of détrempe in puff pastry creates thick, consistent layers, maintains crispness and inhibits fat separation.
  • ・By replacing some of the sugar (sucrose) in sweet recipes with TREHALOSE you can increase the volume of cake made with whipped eggs and increase the volume and flakiness of baked snacks.
  • ・For truly remarkable whipped cream, use 6% sugar (sucrose) and 6% TREHALOSE of cream weight to inhibit water release, enhance milky notes and add freezing stability.

You can work with TREHALOSE like you would with table sugar, but, because it is only 45% as sweet as sucrose, it’s suitable for both sweet and savory recipes. No other ingredient maintains the crispness of cookies, the flakiness of pastry dough and the light, soft moistness of cakes while significantly extending freshness overall.



Applications Usage level Benefits Notes


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 Dough Add 2 – 8%

Protects yeast during freezing


Creates moist and softer crumb

Result is more recognizable in lean doughs with low sugar content

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Angelwei

Tel: +86-13385340181

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