TREHA®︎ Trehalose (Japanese: トレハロース, Chinese: 海藻糖) is a naturally occurring, not-very-sweet sugar (only 38% as sweet as sucrose) that can be found in many foods (such as mushrooms and yeast) all over the world.  It is a plant-based, GRAS-designated, Kosher & Halal-certified, non-GMO food ingredient with the amazing natural ability to extend many aspects of freshness.

Using Trehalose can help keep food looking and tasting fresh and appealing because, due to its unique molecular structure, it’s able to maintain food moisture and natural structure of proteins. Trehalose is uniquely effective in promoting moisture retention, enabling it to protect foods from drying out.

Physical properties of Trehalose:

• High heat and acid stability: Trehalose is stable under high temperature and low pH conditions. It does not break down into its component parts as other saccharides do.
• Non-browning: Trehalose is non-reducing and will not brown via the Maillard reaction.
• Low hygroscopicity (moisture attraction): Trehalose is free-flowing up to 94% relative humidity. Its low hygroscopicity allows for controlling moisture migration in various applications.
• High glass transition temperature: Trehalose has a high glass transition temperature compared to other disaccharides. This property has unique benefits for extending the shelf-life of various food product and biomaterials.

Benefits of Trehalose:

• Freshness:
  - Managing moisture in food (including donut glaze stability and stability of fillings)
  - Freeze-thaw stability (less freeze thaw damage)
  - Color retention (especially for processed fruits and vegetables)
  
• Texture:
  - Unique crispiness (baked, fried and extruded snacks)
  - Smooth creaminess (custards and frozen desserts)
  - Extended shelf-life (texture stability of snacks and baked goods)
• Flavour:
  - Off-Flavor masking (off-notes of sweeteners, amino acids, and vitamins and minerals)
  - Enhanced intensity (citrus flavors and more)
  - Masks odors (negative aromas of seafood and vitamins and minerals)
• Health:
  - May reduce Glycemic and Insulinemic Responses
  - Low cariogenicity

Usage:  Optimal amount of Trehalose differs based on the type of food and the desired result. Typically, you will want to use more Trehalose in sweet recipes than in savory ones, and you can use Trehalose to partially replace the table sugar you would normally use in your sweet recipes for benefits that include remarkable moistness.

Suggested Applications:

• Baked Goods
• Snacks
• Confections
• Meat and Seafood
• Fruits and Vegetables processing
• Beverages
• Plant-Based Foods, Sushi, Ice Cream Mochi, Take Out & Frozen Foods

Product of Japan