Trehalose Powder

Multi-Function: Anti-Crystallising, Bulking, Stabilising

Trehalose is a white, odourless, crystalline powder with high water retention capabilities and is used in food, cosmetics, and biotechnology. Trehalose is derived from plants and it is a non-reducing sugar with exceptional stability. Also known as α-d-glucopyranosyl, mycose, or tremalose, it is a natural alpha-linked disaccharide of glucose.

In the food industry is a multi-function ingredient for preserving the texture, flavour and colour of various cooking applications and food products, as well as beverages and protein shakes. Additionally, it reduces the formation of ice crystals in frozen foods, also reducing food waste.

Baking & Confectionery

Trehalose is a reliable choice for providing freshness and preserving the quality of your creations without compromising on taste.

It keeps moisture ensuring your goods stay irresistible for longer. High moisture products such as cakes stays fluffy, while in low moisture foods such as biscuits or crackers, trehalose preserves their crispness. It can also reduce the sweetness while maintain texture and enhances taste.

Trehalose is well know for increasing volume and stabilises mousse, whipped cream and meringue. Additionally it is resistant to freezing, preventing ice crystal formation in frozen products. It is also used as an odour and off-flavour masking agent, while it prevents ice crystal formation in frozen products, and oxidation in fruits and vegetables.

It mixes well with regular sugar, ready for boiling water or your favourite recipe. Use it as a sugar substitute between 25% and 50%.

Trehalose powder is often used as a replacement for a part of common sugar in chocolates. It improves the texture and shelf life by inhibiting sugar bloom, which is the formation of white spots on the surface of chocolate caused by sugar crystallisation after 10 to 15 weeks of storage.

In Japanese Cuisine

Trehalose has been used in Japan for over two decades as a food additive. It is frequently used in various foods of Japanese cuisine, including sushi, soy sauce, rice vinegar and more. Additionally it serves as a natural improver and preservative, while extends the shelf life of traditional Japanese confections and snacks like rice crackers, wagashi sweets and mochi.

Pharmaceutical Biotechnology and Skincare

Extending its versatility beyond the kitchen, trehalose has been explored for its potential in pharmaceutical and biotechnological applications, such as protecting proteins and enzymes during freeze-drying processes and improving the stability of biological materials. In skincare and cosmetic formulations, it acts as a natural humectant. Trehalose helps to retain moisture and prevent dryness, leading to smoother and more supple skin. Approved in all major markets, it is used in a variety of cosmetic products such as moisturisers, bath oils, and more.

Produced in Japan. Packaged in the UK.