Description
TREHA® Trehalose (Japanese: トレハロース; Chinese: 海藻糖) is a naturally occurring disaccharide found in foods like mushrooms and yeast. Only 38% as sweet as sucrose, it is a low-sweetness, plant-based sugar prized for its ability to extend freshness and improve food stability. Produced in Japan, TREHA® is GRAS-designated, Kosher, Halal-certified, and non-GMO.
Why Use Trehalose?
Trehalose supports the integrity of food by:
-
Retaining moisture, improving texture, and reducing dryness
-
Protecting protein structures for better mouthfeel
-
Stabilizing color, flavor, and structure through freeze-thaw cycles
-
Masking off-notes and odours, especially in plant-based or fortified foods
Functional Properties
-
High heat and acid stability – ideal for cooking and processing
-
Non-reducing sugar – does not brown via Maillard reaction
-
Low hygroscopicity – resists clumping, excellent flowability
-
High glass transition temperature – helps extend shelf life
Key Benefits
Freshness & Shelf Life
-
Improves moisture retention
-
Enhances freeze-thaw stability
-
Helps maintain visual appeal (e.g., fruit and glaze color)
Texture
-
Adds crispness to snacks and shells
-
Promotes smoothness in custards, creams, and frozen desserts
-
Supports longer shelf life of baked goods
Flavor
-
Masks bitterness, metallic, and vitamin off-notes
-
Enhances certain flavours (e.g., citrus)
-
Reduces unpleasant aromas in seafood or fortified foods
Health Attributes
-
Low glycemic and insulinemic impact
-
Low cariogenicity (tooth-friendly)
How to Use
Trehalose can partially replace sugar in both sweet and savory recipes. It’s especially effective in formulas where moisture, texture, or stability is a concern. Usage level depends on the application and desired outcome; typically more is used in sweet preparations.
Suggested Applications
-
Baked goods & snack products
-
Custards, mochi, and frozen desserts
-
Fruit & vegetable processing
-
Meat, seafood, and plant-based items
-
Sushi rice, sauces, beverages, and ready-to-eat meals
Product of Japan
