Ingredients: Trehalose
Applications: Used as a part of the sweeteners in a recipe. Less sweet than sugar with equal antifreezing power.
Explore All Products
Explore Cuisine Tech Products
CT1035
Trehalose
Trehalose is a naturally occurring sugar made from starch through enzymatic processing. With half the sweetness of sucrose, it enhances flavor balance, stabilizes proteins, and preserves freshness. Professional chefs use it in desserts, beverages, and frozen creations to improve texture, extend shelf life, and reduce excessive sweetness.
10 lb. plastic pail | 1 per case
Item(s) successfully added to wishlist!
Specifications
Directions
Sweetness Level Trehalose: ~45% as sweet as sucrose. This means it’s less than half as sweet gram-for-gram. Substitution 1 part sucrose ≈ 2–2.2 parts trehalose for equivalent sweetness. Many chefs use 50:50 blends (trehalose + sucrose) to balance sweetness, stability, and cost. Practical Use Pastry & Desserts: Use 20–40% trehalose substitution to reduce sweetness while improving moisture retention and flavor clarity. Frozen products: Trehalose lowers ice crystal formation, so partial substitution (20–30%) enhances texture without excess sweetness. Savory & beverages: Small additions (5–15%) balance bitterness or acidity.
May We Suggest
CUISINE TECH
TARTARIC ACID
CUISINE TECH
THERMO-REVERSIBLE PECTIN (PECTIN TR)
CUISINE TECH
LOW-ACYL GELLAN GUM
CUISINE TECH
XANTHAN GUM
.png)
