Home >> Products >> Trehalose

Product Name:



1.Trehalose 98-100% Pure , Food Grade,  Manufactured in China by Dezhou Huiyang.

2.Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, 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 insulinemic response.

3.Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.

Properties of trehalose

1. Low cariogenicity

Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.

2. Mild sweetness

Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

3. Low solubility and excellent crystalline

Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

4. High Glass Transition Temperature

The glass transition temperature of trehalose is 120°C, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.


Trehalose Application

1. Chinese/Western-style dim sum

Moon cake (stuffing)Moisturizing, sweetness mild, significantly reduce the sweet and tired, anti-aging, to extend the product shelf lifeTrehalose accounts for the total amount of sugar20%---35%
Dessert stuffing (bean paste, etc.)Low sweetness, improved sweetness, extended shelf life, to prevent aging, moisturizing and prevent water outflow, get more tight stuffingTrehalose accounts for the total amount of sugar25%---50%
Western pastry (bread cake)Low sweetness, keep the texture soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability;Trehalose accounts for 10% of total sugar - 30%,or Or by adding the amount of flour 3-8% to replace part of the sugar
ice cakes, dumplings, sesame seedsTo prevent starch aging, the deposit can also maintain Q senseTrehalose accounts for starch  2%- 5%

2.  Candy snacks

Jelly, puddingImprove the taste, low sweetness, after eating no taste, stable gel, to prevent moisture absorption, to prevent browningTrehalose accounts for the total amount of sugar 30%---40%
ToffeeLow sweetness, improve the taste, improve the sense of creamAbout  5%
Crisp sugarTo prevent moisture absorption, low sweetness, improve the taste, cover up the smell, enhance heat resistance, acid resistanceFor different purposes 1%--6% 
Juice/FudgeLow sweetness, keep moisture, prevent moisture absorptionTrehalose replaces 10% fructose syrup
Sugar tabletsLow sweetness, as an excipient to prevent moisture absorption and improve taste25%---100%
Chewing gumLow sweetness, diamonds, giving moisture sense, to prevent hardening, cover the smellTrehalose accounts for the total amount of sugar 10%---25%
ChocolateLow sweetness, improve taste, keep flavorTrehalose accounts for the total amount of sugar 1%--15%
Sugar-coated snacksKeep crisp taste, prevent moisture absorption, low sweetness, shiny, cover oil smell improve taste, inhibit protein denaturation, balance taste, increase greaseAdd 1 to 10% of the amount of raw materials


Solid drinkAdjust the balance taste, cover or reduce the bitterness, adjust the sweetness to reduce the sweetness, so that the powder with oil dispersion, can stabilize the particles, to prevent browning and improve the flavor.1--5%
Sports drinksAfter drinking blood sugar increased slowly, the peak is also very low, lower the time is longer, the energy to provide lasting8—10%
Fruit juiceImprove the flavor, (to improve fruit juice), to prevent discoloration, improve sweetness, cover astringency0.5%--2%
Tea, vegetable drinksThere is inhibition of green astringent taste, mask the bitter taste of the effect1%
Milk beveragesImprove the sweetness, cover the bitter taste of minerals, adjust the sour1—3%
Soy milkAdjust the flavor, inhibit the smell of beans2—5%
Fruit wine, sweet wineStable nutrients, low sweetness, cover astringency, to prevent browning2—8%

4.Rice products

Rice foodPrevent aging hardening, keep soft and resistant to cold, keep the grain shape, inhibit rice juice spill, improve the taste, improve the flavor, inhibit the odor, inhibit Chen meters taste.By the amount of rice 1%-5%
Flour foodPrevent aging, improve the taste, to prevent the string taste, to prevent the pasta juice overflow stickyBy the amount of flour 1%-5%
BakingLow sweetness, to prevent aging, softeningTrehalose accounts for the total amount of sugar 10%---30%
Rice cakeImprove the taste, improve the taste, low sweetness, to prevent aging, highlight the flavorTrehalose accounts for the total amount of sugar 30%---40% 

5. Seafood aquatic products

Livestock and poultry meat processing productsImprove the freezing tolerance, protect the protein, to prevent the formation of fatty acid decomposition of meat smell2%--8%
Aquatic products processing(Fish, surimi, fish and its finished products)Improve the freezing tolerance, protect the protein, to prevent dehydration, softening, inhibition of fish rot smell, maintain flexibility and fresh taste, to prevent aging to improve the taste, to prevent tissue atrophy2%---8%
Grilled fish filletsCover the fish smell, improve the taste, to prevent hardening, to maintain water activity, to prevent discoloration2%---8%
Seasoned SeaweedTo prevent moisture, improve the taste, low sweetness5% of the seasoning solution

6. Vegetables and fruit products

Dried fruitLow sweetness to prevent moisture, improve the perception, rehydration quicklyTrehalose accounts for the total amount of sugar 30%
JamLow sweetness, improved flavorTrehalose accounts for the total amount of sugar 10%-30%
Dehydrated vegetablesExcellent rehydration performance to prevent discolorationCompletely replace the original as a protective agent of glucose, sorbitol, sucrose

7.  Condiment

SaucesLow sweetness, stable gel effect, to prevent discoloration, improve flavorTrehalose accounts for the total amount of sugar 30%
PickleImprove the taste, maintain the flavor, keep moisture, prevent browning0.5%--3% of the seasoning solution
Soup powder materialPrevent bitter taste of some amino acids, adjust the sweetness, prevent browning, prevent starch aging, improve the dispersion of powder1%--5%

hot Products
Contact us
follow us

Copyright © Dezhou Huiyang Biotechnology Co., Ltd All Rights Reserved| Sitemap |

Technical Support: