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Trehalose dihydrate

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Trehalose dihydrate

Trehalose dihydrate
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Product Details:
Place of Origin: Made in China
Brand Name: HUIYANG
Certification: ISO22000,ISO14001,ISO9001,HAHAL,KOSHER,MUI
Model Number: HY-WJ-013
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 dihydrate

Product Name: Trehalose Usage: Nougat Factory
Other Name: Trehalose Powder Function 1: Lower Sweetness
Function 2: Improve Color And Taste Function 3: Non-stick Tooth And No Caries
Brand: Dezhou Huiyang Package: 20kg/bag,25kg/bag
High Light:

Low Sweetness Trehalose Sweetener


powder Trehalose Sweetener


Trehalose powder  is a multi-functional sweetener found naturally, for example in honey, mushrooms, lobster, shrimp and foods produced using baker’s and brewer’s yeast. The commercial product is made from starch by an enzymatic process.

Relative Sweetness: Trehalose is almost half as sweet as sucrose or table sugar.


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The metabolism of trehalose is similar to that of other disaccharides. Ingested trehalose is hydrolyzed to glucose and absorbed in the small intestine.

Assets: Trehalose has been shown to elicit a very low insulin response and provide sustained energy. In addition, trehalose protects and preserves cell structure in foods and may aid in the freezing and thawing process of many food products by assisting in the maintenance of the desired texture of the food. It is also heat stable.

Limitations: Because trehalose is only half as sweet as sucrose it is more likely to be used for cell preservation than for sweetness.

Applications: Trehalose may be used in beverages, including fruit juices, purees and fillings, nutrition bars, surimi, dehydrated fruits and vegetables, and white chocolate for cookies or chips.


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


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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

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