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Sweetener C12h22o112h2o Trehalose Dihydrate White Powder

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Sweetener C12h22o112h2o Trehalose Dihydrate White Powder

Sweetener C12h22o112h2o Trehalose Dihydrate White Powder
Sweetener C12h22o112h2o Trehalose Dihydrate White Powder Sweetener C12h22o112h2o Trehalose Dihydrate White Powder Sweetener C12h22o112h2o Trehalose Dihydrate White Powder Sweetener C12h22o112h2o Trehalose Dihydrate White Powder

Large Image :  Sweetener C12h22o112h2o Trehalose Dihydrate White Powder

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

Sweetener C12h22o112h2o Trehalose Dihydrate White Powder

Product Name: Food Grade Sweetener C12h22o11.2H2O Trehalose Dihydrate White Powder Other Name: Huiyang Brand Trehalose
Grade: Food Grade CAS No.: 6138-23-4
Sweetness: 45% Of Sugar HS Code: 29400090
Appearance: White Crystalline Powder Resource: Natural Corn Starch
High Light:

C12h22o112h2o Sweetener


Trehalose Dihydrate Sweetener


Trehalose Dihydrate Powder

1.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.Fresher Food

Though all food ages, trehalose helps maintain cooked, raw and frozen food’s natural integrity longer with significant benefits to flavor, texture, color and crispness—it even reduces freezer burn!

Sweetener C12h22o112h2o Trehalose Dihydrate White Powder 0


Sweetener C12h22o112h2o Trehalose Dihydrate White Powder 1


3.Reduces Freeze/Thaw Damage


4.Inhibits Discoloration of Fruits & Vegetables


5.Inhibits Denaturation of Proteins


6.Water Binding/Retention Properties


7.Inhibits Starch Retrogradation


8.Service Categories


Find out the secret to preserving freshness, enhancing flavor and improving texture in both sweet and savory dishes across the full range of foodservice categories.


9.Grab-and-Go is being driven by time-starved consumers looking for high quality ready-to-eat foods. Versatile trehalose can help extend freshness across the board.


Given the high demand for quick food that isn’t “fast food,” why is it so hard to capitalize on grab-and-go? The fact is: prepared foods fade fast. Color, crispness, moisture, texture, even aroma is quickly compromised, so whether it’s ready-to-eat food found in the hot food section of the grocery store or in the cold case of the C-store, in most cases, food that’s held for any length of time is no longer appealing, resulting in wastage and disappointed customers.

One way to boost grab-and-go sales is to put the entire package together so that you can have more control over the look and feel of take-away food. And when you do, adding TREHALOSE can help immensely.

Popular grab-and-go items that benefit from TREHALOSE natural ability to keep food looking and tasting fresher longer include:

  • ・Sandwiches / Wraps
  • ・Salads
  • ・Rice bowls / Sushi
  • ・Pasta bowls
  • ・Snack Packs / Trays
  • ・Entrees
  • ・Side dishes
  • ・Baked goods (Breads, Danish, Muffins, Cookies, Cupcakes, Doughnuts, etc.)
  • ・Desserts

As the grab-and-go trend spreads across segments, TREHALOSE offers you an easy way to increase moistness, crispness and creaminess over time, reduce food switch-out, improve planning and forecasting around food waste and set your brand apart among busy consumers in need of a quality last-minute lunch or dinner without the hassle.



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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