Trehalose is a disaccharide, meaning that it is made from two glucose molecules joined together. It occurs naturally in organisms and foods including mushrooms, yeast and some plants, and is now used commercially in applications ranging from baking, confectionery and frozen foods to biotechnology, pharmaceuticals, cosmetics and agriculture.
What is TREHA®?
TREHA® is the commercial food-grade trehalose manufactured in Japan by Nagase Viita Co., Ltd., formerly Hayashibara.
Trehalose was once an expensive specialist ingredient because economical large-scale production was difficult. In the 1990s, Hayashibara developed an enzymatic process that allowed trehalose to be produced efficiently from starch.
That breakthrough made trehalose practical for widespread use in food and other industries.
Trehalose UK supplies genuine TREHA® in 1kg, 2.5kg and 20kg packs, with commercial quantities up to 1 tonne readily available and larger requirements supported through Nagase's distribution network.
Trehalose vs ordinary sugar
Trehalose differs structurally from ordinary table sugar, or sucrose, and consequently has a number of different physical and functional properties that mean they behave very differently.
One of the most noticeable differences is sweetness. TREHA® has approximately 38% of the perceived sweetness of sucrose, giving it a clean, mild flavour. This makes trehalose particularly useful where the functional properties of sugar are wanted without making the finished food excessively sweet. These include:
- moisture retention
- inhibition of starch retrogradation
- protection of food structure during freezing and thawing
- suppression of ice-crystal growth
- protection of some proteins during freezing and drying
- preservation of flavour and colour in some food applications
Trehalose is also digested more slowly than glucose meaning it produces a slower rise in blood glucose and a lower early insulin response than an equivalent amount of glucose. Research is ongoing to establish its exact GI index in comparison with other sugars with some early indications pointing toward a GI index roughly half that of sucrose and one-third that of glucose.
Trehalose should not, however, automatically be treated as a one-for-one replacement for sucrose. Ordinary sugar affects browning, texture, structure and other characteristics, so the best ratio depends on the particular recipe.
What is Trehalose used for?
Trehalose has a wide range of food applications:
Baking and pastry
TREHA® can be used in cakes, pastry, biscuits, bread, meringues and other baked products.
Its relatively low sweetness allows greater control over flavour, while its moisture-retaining properties and ability to inhibit starch retrogradation can help maintain desirable texture during storage.
For many straightforward recipes, replacing around 20–30% of the ordinary sugar with TREHA® by weightprovides a useful starting point. The ideal proportion varies considerably by recipe and professional applications may use substantially more.
See our TREHA® Recipes and Guides for application-specific examples.
Ice cream, gelato and frozen foods
TREHA® is particularly useful in frozen products.
Large ice crystals can damage food structure and produce the coarse or icy texture that develops during frozen storage and temperature fluctuation.
Hayashibara testing found approximately 45% less ice-crystal growth with trehalose than sucrose under the stated experimental conditions.
Trehalose can therefore help support a finer frozen structure while its low sweetness gives greater flexibility when balancing the overall sugar content of ice cream, gelato and sorbet.
Professional frozen-dessert formulations commonly use TREHA® alongside sucrose, glucose or glucose syrup rather than as the sole sugar.
Confectionery and desserts
TREHA® can be used in chocolate work, ganache, creams, confectionery and desserts.
Because it is much less sweet than sucrose, it gives pastry chefs and food developers greater control over sweetness while retaining useful sugar solids.
This can be particularly valuable with flavours such as dark chocolate, coffee, fruit, citrus, nuts and dairy, where excessive sweetness can obscure the character of the principal ingredient.
Savoury foods
Trehalose is not limited to sweet applications.
Its relatively low sweetness means it can also be used in savoury foods including meat, seafood, vegetables, rice and other prepared products.
Research has examined functions including moisture retention, protection during freezing, flavour preservation and suppression of some undesirable odours generated during processing.
How much Trehalose should I use?
There is no universal substitution ratio.
As a practical starting point for many sweet recipes, try replacing around 20–30% of the ordinary sugar with TREHA® by weight.
Some applications work well with lower proportions, while professional pastry, confectionery and frozen-dessert formulations may use considerably more.
TREHA® is therefore best treated as a formulation ingredient, rather than simply as a less-sweet version of ordinary sugar.
For specific examples, see our TREHA® Recipes and Guides.
Trehalose and blood glucose
Trehalose is a digestible carbohydrate and should not be confused with a non-caloric sweetener.
During digestion, the enzyme trehalase breaks trehalose down into two glucose molecules. Trehalose is therefore a source of glucose.
Research has examined whether trehalose produces a different post-meal glucose and insulin response from other carbohydrates. Some human studies have reported a slower rise in blood glucose than an equivalent amount of glucose under the conditions tested.
However, this does not establish trehalose as a universally low-GI sugar, nor should it be described as preventing blood-sugar spikes or as being suitable for the treatment or management of diabetes.
Trehalose UK supplies TREHA® as a food ingredient, not as a therapeutic product.
Other applications of Trehalose
Trehalose is used and studied well beyond conventional food applications.
Its interactions with water, proteins, membranes and other biological materials have generated interest in agriculture, sports nutrition, biotechnology, pharmaceuticals and personal care.
Agriculture and plant science
Trehalose occurs naturally in biological systems and is involved in plant responses to environmental stress.
Research has investigated the use of externally applied trehalose in crops and plants exposed to conditions including drought, salinity, heat and cold.
Studies have examined applications such as foliar spraying, root treatment and seed treatment, with particular interest in effects on plant water status, photosynthesis, stress tolerance and growth.
This remains an active area of agricultural research, and appropriate concentrations and methods depend heavily on the particular crop and growing conditions.
Sports nutrition and human performance
Trehalose has also been investigated as a carbohydrate source in sports and endurance nutrition.
Researchers have examined its digestion profile, carbohydrate utilisation and effects during prolonged or intermittent exercise.
Some studies have reported differences in metabolic or exercise responses compared with other carbohydrates, while others have found little or no significant performance advantage.
The evidence remains mixed, and TREHA® should therefore not be presented as a proven performance-enhancing ingredient.
Pharmaceuticals and biotechnology
Trehalose has important applications in pharmaceutical and biotechnology research because of its ability to help stabilise proteins, membranes and other biological materials.
It has been used or investigated in:
- biologic pharmaceutical formulations
- antibody and protein stabilisation
- freeze-dried formulations
- preservation of cells and tissues
- vaccine formulation
- drug-delivery systems
Trehalose is particularly useful where sensitive biological materials must withstand freezing, drying or long-term storage.
Pharmaceutical applications require appropriately specified pharmaceutical-grade material and should not be confused with the food-grade TREHA® supplied for culinary use.
Cosmetics and personal care
Trehalose is also used in cosmetic and personal-care formulations.
Its interaction with water has led to applications in products designed to retain moisture, while research has also examined its ability to help protect cells from dehydration and stabilise cosmetic formulations.
Trehalose can be found in applications including:
- moisturisers
- lotions
- skin-care products
- shampoos
- other personal-care formulations
As with pharmaceutical applications, cosmetic manufacture requires the appropriate grade, specification and regulatory assessment for the intended use.
Where can I buy Trehalose in the UK?
Trehalose UK supplies genuine Japanese TREHA® for home, professional and commercial customers.
Choose from:
TREHA® Trehalose Powder 1kg
Ideal for home cooking, first-time users, experimentation and recipe development.
Buy TREHA® Trehalose Powder 1kg
TREHA® Trehalose Powder 2.5kg
Designed for regular users, professional kitchens, frequent baking and small-scale food development.
Buy TREHA® Trehalose Powder 2.5kg
TREHA® Bulk Trehalose Powder 20kg
For professional kitchens, bakeries, product development and commercial food manufacture.
Buy TREHA® Bulk Trehalose Powder 20kg
We can readily supply commercial customers with up to 1 tonne of TREHA® and work closely with Nagase's distribution network where greater volumes are required.
For large, regular or repeat commercial orders, contact sales@trehalose.co.uk.