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Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder

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Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder

Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder
Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder

Large Image :  Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder

Product Details:
Place of Origin: Shandong, China
Brand Name: Huiyang
Certification: OU,FDA,KOSHER,MUI,HALAL,SGS,ISO22000,ISO9001,ISO14001,ISO22000
Model Number: Trehalose food grade/cosmetics grade/pharmaceutical Grade
Payment & Shipping Terms:
Minimum Order Quantity: 1000 Kilograms
Price: USD 1.2-1.8 Kilograms
Packaging Details: 20kg/paper bag 25kg/paper bag
Delivery Time: 5-8 work days
Supply Ability: 15000 Metric Ton/Metric Tons per Year

Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder

Material: Corn Other Names: Crystalline Trehalose, Crystal Trehalose
CAS No: 6138-23-4 Molecular Formula: C12H22O11·2H2O
Appearance: White Crystalline Grain Or Powder Sweetness: 45% Of Sucrose
High Light:

Food Additives trehalose dihydrate


Low Hygroscopicity Trehalose Powder


Acid Resistance organic herbal extracts

High purity Trehalose in Pudding & Ice-cream Products , Food additives manufacturers
Fine, White, Crystalline power, odorless
Molecular formula
C12H22O11 • 2H20
Loss on drying
Ignition residue
Optical rotation
Mold and yeast
Total plate count
Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder 0

Functions, applications

l Foods, healthcare products industry

1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging, enhance anti-freeze capability

1) Inhibit foods’ moisture absorption, especially for food that contains less water, could stabilize its quality, prevent deforming and becoming sticky

Applications: snacks, cereal, rice flour pastry, candy, spices, cookies, waffle, solid drinks, milky candy, bean paste, dried seafood, dried fish, laver, etc.

2) Trehalose is stable in acidic foods, does not break down into glucose and fructose to enhance the product's moisture absorption

Applications: hard candy, soft candy, filled candy, jelly, juice drinks, sport drinks, etc.

3) Trehalose replace sucrose to be surface decoration of foods, does not absorb moisture to melt and become sticky

Applications: bread, cookies, bakery foods, donut, puff, pie, coated tablet, pudding, etc.

4) Jelly produced with trehalose contains much moisture, appearance is moist, but not absorb moisture, fruit flavor and fragrance outstanding, not sweet greasy

5) Trehalose has good moisture holding capability. It slows down the migration of molecular chains, reduces the aging rate of starch, improves freeze performance of starch

Applications: bread, steamed bread, steamed stuffed bun, noodle, other foods that contains starch

6) Trehalose has low hygroscopicity, does not cause the maillard reaction, suitable to be excipient for tablet foods

Application: flaky pastry, sugar tablet, milk tablet, vegetable tablet, fruit tablet, tablet candy, etc.


2. Heat resistance, acid resistance, improved freezing performance, trehalose is the most stable of natural disaccharide

1) Use trehalose in hot drinks, help enhance drinks’ stability, inhibit beverage turbidity due to high temperature

2) In acidic beverages, trehalose can exist stably, not break down and no maillard reaction

3) Trehalose can replace sucrose, reduce the freezing point of ice cream and other frozen products. It can be used in frozen food and frozen candy to produce new icing, and produce a unique and delicious flavor

4) Trehalose is stable, but can be digestive absorption by body, replace indigestible sugar alcohol and oligosaccharides to prevent diarrhea

Application: acidic foods, acidic drinks, hot drinks, coffee, ice cream, foods which need high temperature treatment in production, other foods which need heat and freeze, etc.


3. No colorability, trehalose does not cause the maillard reaction

1) Trehalose is a kind of non-reducing saccharide, does not cause maillard reaction which will cause browning

2) Use trehalose in fried foods, inhibit maillard reaction, prevent fried foods from being too dark, make foods not absorb moisture and not discolor

Applications: flaky pastry, sugar tablet, milk tablet, vegetable tablet, fruit tablet, fried foods, fried snacks, etc.


4. High glass transition temperature, high stability, prevent dental caries

1) Trehalose’s glass transition temperature is 115℃

2) Add trehalose in food, it can enhance foods’ glass transition temperature, which makes food in a more stable state, help to keep food fresh, easy for storage

3) Trehalose does not produce insoluble glucan in mouth, inhibit the adhesion of insoluble glucan produced by sucrose, prevent dental caries

Applications: candy with plenty of juice, honey candy, xylitol candy, sucrose free candy, filled liquid candy, snack candy, soft candy, jelly, fruit candy, vegetable candy, milk candy, other candies, etc.




5. Modify or cover the taste, improve, remove or enhance foods’ special smell and taste

1) Enhance the aroma of some foods, the flavor of seafood soup and saline taste

Applications: fruit jam, pickles, fermented blank bean, chilli paste, etc.

2) Soften and cover bad flavors, reduce astringent and bitter taste, ease acidity

Applications: coffee, chocolate, tea drinks, juice drinks, beer, etc.

3) Improve the sweet taste of other sweeteners, like cover the lingering bitterness of stevioside

Applications: compound sweeteners (stevioside, sucrose, aspartame, saccharin, etc.)

4) Remove and cover unpleasure flavor of some food, like Vitamin B, chinese herb, fermented flavor, rancid flavor

Applications: Vitamin B supplements, herb supplements, canned food, etc.

5) Inhibit and cover the fishy smell of seafoods, milk, eggs products, beans products, and keep them fresh, improve their taste

Applications: milk products, eggs products, beans products, seafoods products, and transportation of seefoods, milk, eggs products, beans products

7) Prevent sour and sour taste from edible oil and fatty food


6. Prevent protein denaturation and lipid oxidation, protect biological activity

1) Enhance the survival rate of microorganism, maintain long-term stability of live bacteria

Applications: probiotics (clostridium butyricum, lactobacillus, bifidobacterium, actinomycetes, saccharomycetes, etc.), prebiotics, synbiotics, etc.

2) Trehalose can stabilize liposomes, maintain the integrity of its structure in dry state, as a liposome freeze-dried protectant

3) Trehalose can protect enzyme’s activity in low temperature and high temperature environment, prolong preservation time

4) Trehalose stabilizes protein structure, inhibit protein denaturation during heating, freezing, stirring, drying, or pH changing

Applications: milk products, beans products, eggs products, seafoods products, meats products, enzyme products, etc.


5) Trehalose inhibits oxidative decomposition of unsaturated fatty acids in edible oils or fatty foods, prevent the production of sour and sour taste, prolong shelf life

6) Non frying handling of vegetables and meat, soaking of vegetables and fruits, long distance transportation of seafood, trehalose keeps the organization stable and fresh

Applications: puffed food, dry fruit snacks, dry vegetable snacks, long distance transportation of vegetable, fruit, seafood, etc.

Packing & Delivery
Acid Resistance Food Additives Low Hygroscopicity Trehalose Powder 1
Delivery : by sea, by ship, by air
Pacakge:20kg/woven bag or craft paper bag 22mt / 20’FCL without pallet

20kg/woven bag or craft paper bag 16 mt/20'FCL with pallet

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Donna

Tel: +86 15969639330

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