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Trehalose Powder For Glaze Product

China Dezhou Huiyang Biotechnology Co., Ltd certification
China Dezhou Huiyang Biotechnology Co., Ltd certification
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Trehalose Powder For Glaze Product

Trehalose Powder For Glaze Product
Trehalose Powder For Glaze Product Trehalose Powder For Glaze Product Trehalose Powder For Glaze Product Trehalose Powder For Glaze Product Trehalose Powder For Glaze Product

Large Image :  Trehalose Powder For Glaze Product

Product Details:
Place of Origin: Made in China
Brand Name: HUIYANG
Certification: ISO22000,ISO14001,ISO9001,HAHAL,KOSHER,MUI
Model Number: HY-WJ-015
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: 1500tons per year

Trehalose Powder For Glaze Product

Product Name: Trehalose Usage: Icing And Glaze Industry
Other Name: Trehalose Sugar Function 1: Stable Even With Temperature And Humidity Changes
Function 2: Dries Faster Function 3: Smooth And Workable
Function 4: Makes Stable Flavored Icing And Glaze With Acidic Fruit Juices Package: 20kg/bag,25kg/bag
High Light:

trehalose powder for glaze product


25kg/bag Trehalose Powder


Dries faster Trehalose Powder



Trehalose is a naturally occurring glucose found notably in mushrooms (shiitake, maitake, nameko), sunflower seeds, sea algae, and yeast (bakers, wine). It’s about 38% - 40% sweet as sucrose, with a wide range of applications in foods, beverages, pharmaceuticals and cosmetics industries. Its unique properties make it ideal especially for food applications: Sushi and Bento, rice and noodles, meats and poultry, seafood, vegetables, frozen foods, desserts, baked goods and many others.


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Company introduction


Dezhou Huiyang Biotechnology Co., Ltd. located in Shandong Province, China, a beautiful place with convenient transportation. Now awarded with "national AAA grade credit enterprise", "high-tech enterprise", "leading enterprise in agricultural industrialization of Shandong province", and "innovative pilot enterprise".

Our products are Kosher, MUI, OU and HALAL certified, and we have been ISO 22000, ISO14001, ISO9001 certified since 2003. Combined with strict manufacturing processes, top-notch R&D, and disciplined trading platform, we formed a strong brand in the international market which covers 120 countries and regions in the world.



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The application of trehalose 



 The  Icing and Glaze  can use trehalose product and replace 80% of sugar , it can make Icing and Glaze stable even with temperature humidity changes and dries faster and smooth and workable and makes stable flavored and icing and glaze with acidic fruit juices.



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Pls you check the compare to the test in our lab with trehalose and without trehalose.





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




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
    Stable even with temperature and humidity changes

Ratio of Trehalose needs to be higher

than other sugars in formulation for stability


Icing and Glaze

Replace 80% of sugar

Dries faster


Smooth and workable


Preparing icing & glaze with heat works best


Makes stable flavored

icing and glaze with acidic fruit juices

Sugar : Trehalose ratios can be adjusted to reach desired sweetness and appearance
    Keeps moist and bouncy texture May need to adjust baking time


Sponge Cake


Replace 20% of sugar

Higher yield


Suspends air bubbles in dough for effective heat circulation and homogenous cell structure




Whipped Cream

Add 6% against heavy cream together with 6% of sugar

Enhances cream flavor Higher yield

Slows down water migration

Adds freeze / thaw stability

To fully dissolve, add Trehalose to mix prior to adding sugar


To enhance freeze / thaw stability, increase Trehalose to 10% and adjust the entire sugar content in cream more than 15%



Custard Cream


Replace or add 40% of sugar for desired sweetness

Makes consistent texture and improve the mouthfeel


Extends shelf-life by protecting lipid and protein content

    Keep the fresh white color of meringue  
Meringue Replace 30% of sugar






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

Enhances flavors of fresh ingredients (fruit flavors)

Enhances natural color of fresh ingredients


Increased stability due to reduction of “stickiness”

To increase the stability, Trehalose should be more than 70% of entire sugar content
  Stable coating Can be applied to raw nuts

For candy coating on nuts:

Replace 67% of sugar

Clear, glossy coating due to non-caramelizing property

Helps reduce burning during pan-coating with sugar

    Prevents lipid oxidation  

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Angelwei

Tel: +86-13385340181

Send your inquiry directly to us (0 / 3000)