Product Introduction
WEHENGFOOD is a professional China trehalose supplier, manufacturer, exporter and factory, dedicated to producing and exporting high-purity, food-grade trehalose for bakery, confectionery, beverage, dairy, meat, seafood, and cosmetic manufacturers worldwide. As an experienced trehalose factory in China, we support global buyers with stable supply, strict quality control, and full export documentation.
What Is Trehalose?
Trehalose is a natural, non-reducing disaccharide composed of two glucose molecules linked by an α,α-1,1-glycosidic bond. Because of its unique molecular structure, trehalose forms a protective film around cell membranes and proteins under extreme conditions — heat, cold, drying, and high osmotic pressure — earning it the nickname “the sugar of life.” As a leading trehalose exporter from China, WEHENGFOOD supplies this multifunctional ingredient to food manufacturers across the globe.
- Molecular formula: C₁₂H₂₂O₁₁·2H₂O (dihydrate crystalline trehalose)
- CAS No.: 6138-23-4
- Appearance: White crystalline powder (dihydrate)
As a certified food ingredient manufacturer and supplier in China, WEHENGFOOD produces trehalose via an enzymatic conversion process from starch: Starch → Liquefaction → Enzymatic Conversion → Filtration & Refining → Purification → Concentration & Crystallization → Drying & Separation → Finished Product.
Key Physicochemical Properties
- Density: 1.512 g/cm³ (crystalline)
- Melting point: 97°C (dehydrates at 130°C)
- Heat of dissolution: 57.8 kJ/mol
- Optical rotation: [α]D²⁰ +199° (5% aqueous solution)
Certificate of Analysis
序号S/N | 检验项目Test Items | 标准要求 Standard Requirements | 检验结果Test Results |
1 | 感官Sensory test | 白色干燥松散晶粒或结晶粉末， 无肉眼可见异物、味甜无异味。 White dry loose grain or crystalline powder, no visible foreign body, sweet taste, no peculiar smell. | 符合 Conform |
2 | 含量Assay/% | ≥98.0 | 99.45 |
3 | pH | 5.0-6.7 | 6.48 |
4 | 灼烧残渣Ignition residue/% | ≤0.05 | 0 |
5 | 干燥失重Loss on drying/% | ≤1.5 | 0.18 |
6 | 色度Chromaticity | ≤0.100 | 0 |
7 | 浊度Turbidity | ≤0.05 | 0 |
8 | 霉菌和酵母菌Mold and yeast/(CFU/g) | ≤100 | <100 |
9 | 菌落总数Total plate count/(CFU/g) | ≤100 | <100 |
10 | 大肠菌群 Coliforms/(MPN/100g) | 不得检出Not detected | 未检出 Not detected |
11 | 沙门氏菌Salmonella | 不得检出Not detected | 未检出 Not detected |
12 | 铅 Lead(Pb)/(mg/kg) | ≤0.5 | 未检出 Not detected |
13 | 总砷Total arsenic(As)/(mg/kg) | ≤0.5 | 未检出 Not detected |
Functions and Usages
Core Functional Benefits — Why Buyers Choose Our Trehalose
1. Low Sweetness Trehalose has only about 45% the sweetness of sucrose, with a clean, mild taste that disappears quickly without lingering aftertaste — ideal for reduced-sweetness formulations.
2. Non-Browning (Anti-Maillard) Stability As a non-reducing sugar, trehalose resists the Maillard reaction even when heated with amino acids or proteins, helping preserve natural color in finished products.
3. Superior Heat and Acid Stability Trehalose is the most stable disaccharide under heat and acidic conditions, showing minimal decomposition even at 100°C over extended periods — a major advantage for thermally processed foods.
4. Low Hygroscopicity Trehalose absorbs far less moisture than sucrose, maltose, or dextrin, making it ideal for candies, baked goods, and coated tablets that must resist humidity.
5. Moderate Solubility & High Crystallinity Lower water solubility than sucrose, combined with excellent crystallization properties, supports the production of stable, low-moisture products.
6. High Glass Transition Temperature (Tg ≈ 120°C) This property, combined with low hygroscopicity, makes trehalose an excellent protein protectant and flavor-retention agent for spray-dried products.
Functional Applications
- Inhibits starch retrogradation — keeps rice cakes, noodles, bread, and frozen dough soft longer
- Prevents protein denaturation — protects texture in frozen seafood, meat, egg products, and protein beverages
- Suppresses lipid oxidation — extends shelf life of fatty foods such as rice bran, fried snacks, and processed meats
- Inhibits ice crystal growth — reduces damage to cell structure during freezing and thawing, improving frozen food quality
- Stabilizes tissue and moisture — keeps fruits, vegetables, and fresh-cut produce firm and hydrated
Applications in the Bakery & Food Industry
WEHENGFOOD, as a trusted China-based trehalose supplier and exporter, provides trehalose formulated for the following food categories:
| Application | Function | Recommended Usage |
|---|---|---|
| Bread & Pastries | Low sweetness, softness retention, anti-staling, moisture retention, extended shelf life | 10%–30% of total sugar |
| Mooncake Fillings | Moisture retention, reduced sweetness, anti-aging, longer shelf life | 20%–35% of total sugar |
| Rice Cakes, Mochi & Dumplings | Prevents starch retrogradation, maintains chewy texture | 2%–5% of starch weight |
| Bean Paste & Confectionery Fillings | Reduced sweetness, moisture retention, denser filling texture | 25%–50% of total sugar |
| Jelly & Pudding | Improved flavor, gel stability, anti-browning, moisture control | 30%–40% of total sugar |
| Chocolate | Reduced sweetness, improved aftertaste, flavor retention | 1%–15% of total sugar |
| Beverages & Dairy | Low browning, flavor masking/enhancement, antioxidant protection | Per formulation needs |
| Seafood & Meat Processing | Anti-freeze denaturation, moisture retention, off-flavor reduction | Per formulation needs |
Trehalose is also widely used to protect protein pharmaceuticals, enzymes, vaccines, cosmetics, and functional foods requiring stability and moisture control.
Wehengfood Premium Trehalose-Based Sugar Blend (Bakery Special)
As an innovative China food ingredient factory, we also offer a specialty sugar replacement blend for sugar-free and low-sugar bakery products:
- Ingredients: Trehalose, xylitol, maltitol, isomalto-oligosaccharide
- Usage: 1:1 replacement for white sugar in cakes, bread, Chinese shortbread, cookies, and other sugar-free baked goods
- Benefits: Supports gut health (prebiotic effect), suitable for diabetic consumers in moderation, protects against tooth decay, prevents browning, inhibits starch aging, and extends shelf life
Why Choose WEHENGFOOD as Your Trehalose Supplier?
WEHENGFOOD is a reliable trehalose manufacturer, supplier, exporter, and factory in China, offering:
- Consistent, food-grade quality with full specification documentation (COA)
- Direct-from-factory pricing for bulk and OEM buyers
- Export experience serving international food, bakery, and beverage manufacturers
- Technical support for application and dosage recommendations
- Flexible packaging and MOQ options for global B2B customers
Factory
Package
Exhibitions
FAQ
Q1: What is Trehalose?
Trehalose (also known as Mycose or Tremalose) is a naturally occurring non-reducing disaccharide (C12H22O11) made of two glucose units joined by an α,α-1,1-glycosidic bond, produced through enzymatic bioconversion of starch. It occurs naturally in yeast, fungi, insects, and drought-resistant plants, where it protects cells from heat, cold, and dehydration — earning it the nickname “the sugar of life.”
Q2: What is the difference between Trehalose and regular sugar (sucrose)?
Trehalose has only about 45% of the sweetness of sucrose, with a clean, mild taste and no lingering aftertaste. Unlike sucrose, Trehalose is non-reducing, so it resists the Maillard (browning) reaction during heating. It is also digested and absorbed more slowly than sucrose, producing a gentler effect on blood glucose, and shows far greater heat and acid stability than sucrose or maltose.
Q3: What specifications and grades are available?
We supply Trehalose in food-grade crystalline powder form, with purity ≥98.0%, pH 5.0–6.7 (30% solution), loss on drying ≤1.5%, and residue on ignition ≤0.05%. It is packed in 25kg bags or customized packaging upon request, with a shelf life of 2 years.
Q4: What are the main functional benefits of Trehalose in food applications?
Trehalose offers low hygroscopicity, anti-browning stability, starch anti-aging (anti-retrogradation) performance, and protection against protein denaturation, lipid oxidation, and ice crystal growth during freeze-thaw cycles. These properties make it a multifunctional ingredient for baked goods, frozen foods, seafood, meat products, and beverages.
Q5: What is the recommended usage dosage of Trehalose in different products?
Recommended dosage varies by application: 10%–30% of total sugar in bread and pastries, 20%–35% in mooncake fillings, 2%–5% of starch weight in rice cakes and mochi, 25%–50% of total sugar in bean paste fillings, 30%–40% in jellies and puddings, and 1%–15% of total sugar in chocolate. Exact ratios can be adjusted based on your specific formulation and desired texture.
Q6: Why choose WEHENGFOOD as your Trehalose supplier?
WEHENGFOOD is a professional China Trehalose manufacturer, supplier, exporter, and factory, offering consistent food-grade quality with full COA documentation, direct factory pricing for bulk and OEM buyers, flexible MOQ and packaging options, and technical support for application and dosage guidance for international food, bakery, and beverage manufacturers.
