What is trehalose?
Trehalose is a naturally-occurring sugar with similar functionality to sucrose but with
greater stability and less sweetness. Product developers can use it either to improve existing
products or to create innovative new products. Trehalose is a non-reducing disaccharide
consisting of two glucose molecules linked α,α –1,1. It has excellent process and finished
product stability. Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low
carcinogenicity, low hygroscopicity, high freezing-point depression, high glass transition
temperature and protein protection properties are all of immense benefit to food technologists.
Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body
to glucose. It has a moderate glycemic index with low insulin emic response.
Trehalose characters:
- Trehalose is 45% as sweet as sucrose.
- Trehalose have a clean taste profile with no aftertaste.
- Trehalose is more soluble then sucrose at high temperature.
- Trehalose has low Hygroscopicity.
- Trehalose is stable under high heat and acid conditions.
- Trehalose Reduces blood glucose response and lowers insulin response.
Trehalose suppliers
Clients from all over the world use our services as Trehalose suppliers. We work with high
functioning chain management and only collaborate with top-notch Trehalose suppliers
worldwide. With 30+ years of experience and a global network, we can offer the best Trehalose
suppliers for our clients.
Trehalose applications
• Beverages and Beverage Mixes
• Carbonated beverages
• Non-carbonated beverages
• Hard and Soft Candy
• Jams and Jellies
• Chewable candy and tablet
• Coffee and Tea
• Dairy Products
• Processed Fruits and Fruit Juices
• Processed Vegetables and Vegetable Juices
• Confections and Frostings
• Nutritional & Dietary Products
• Table-top sweeteners
• Processed fruit
• Chewing gum
• Dry-mix products
• Fruit spreads
• Frozen desserts
• Salad dressings
