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Dezhou Huiyang Biotechnology Co., Ltd is a high tech enterprise which mainly engaged in the R&D, manufacture, sales, and trade of Trehalose, Glucono Delta Lactone(GDL), Gluconic Acid, Erythritol and
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Naturally Occurring Trehalose Food Grade CAS No 6138-23-4

Dezhou Huiyang Biotechnology Co., Ltd

Naturally Occurring Trehalose Food Grade CAS No 6138-23-4

Brand Name : Huiyang

Model Number : HY-WJ-002

Certification : KOSHER,HALAL,ISO22000

Place of Origin : CHINA

MOQ : 1000kgs

Price : USD1.2/kg-USD1.8/kg

Payment Terms : T/T, L/C

Supply Ability : 1200 mts per month

Delivery Time : 10 work days

Packaging Details : 20kg/bag,or 25kg/bag

Product name : trehalose

Assay : more than 98%

CAS no. : 6138-23-4

Specification : GB/T23529-2009

Shelf Life : 2.5 years

Storage : Clean, dry and ventilated place.

Packing : 20kg/woven bag or craft paper bag

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Trehalose is a naturally occurring glucose found notably in mushrooms (shiitake, maitake, nameko), sunflower seeds, sea algae, and yeast (bakers, wine). It’s about 38% - 40% sweet as sucrose, with a wide range of applications in foods, beverages, pharmaceuticals and cosmetics industries. Its unique properties make it ideal especially for food applications: Sushi and Bento, rice and noodles, meats and poultry, seafood, vegetables, frozen foods, desserts, baked goods and many others.

Launched in Japan, trehalose is a shelf stable, water-soluble powder. Major regulatory agencies around the world have examined it, where it’s cleared way for use in foods and beverages: Japan, USA, Canada, Australia, Brazil and the European countries. Kosher and Halal certified, trehalose is used by a number of packaged foods products retailed at reputable stores such as Whole Foods Markets.


Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.

For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.

What is trehalose revolutionizing the food industry?

Trehalose: Revolutionizing the Food Industry. WHAT IS TREHALOSE? Trehalose is a naturally occurring glucose found notably in mushrooms (shiitake, maitake, nameko), sunflower seeds, sea algae, and yeast (bakers, wine).

Is trehalose safe to eat?

Trehalose as a food additive is safe to use; it is Generally Recognized As Safe (GRAS) by the U.S. (FDA) [6] . Trehalose is approved and commonly used in Japan, Taiwan and south Korea; it is also approved in the EU, Australia and New Zealand [7].

Is trehalose an excipient?

There are currently four injectable pharmaceutical preparations that contain trehalose as an excipient, ie, Avastin ® and Herceptin ® (Roche), Advate ® (Baxter), and Lucentis ® (Novartis), thus confirming that trehalose can be used safely as an ingredient in injectable formulations.

What is trehalose used for?

Trehalose is heat stable and preserves the cell structure of foods after heating and freezing, so it is used as a food texturizer and stabilizer in dried foods, frozen foods, nutrition bars, fruit fillings and jams, instant noodles and rice, white chocolate, sugar coating, bakery cream, processed seafood and fruit juices.

Trehalose application
The shelf life of rice cooked and mixed with TREHALOSE sushi
vinegar (vs. sushi vinegar without TREHALOSE) is extended by
approximately 24 hours. (Borderline of edible hardness
determined by sensory evaluation.) In TREHALOSE sushi
vinegar, 20-30% of sugars were replaced by TREHALOSE.
BREAD – Sandwich Loaf
Adding 2% TREHALOSE against flour weight to dough
will extend shelf life of a sandwich loaf by
approximately 24 hours. (Softness of bread determined
by plunger test with rheometer.)
BREAD – Croissant
Adding 5% TREHALOSE to dough increases the
volume of a baked croissant doubles viable freezing
time of the dough from 2 to 4 weeks.
Using 80% of TREHALOSE in donut glaze on
yeast donuts keeps the donuts fresh for up to
two days. (Determined by stickiness starting point
and end point.)
The addition of 2% TREHALOSE against flour weight extends
the moisture content (suppresses the drying) of fresh noodles
by up to a week when stored, refrigerated (41⁰ F) in plastic
bags. (Determined by moisture of noodle surface measured
after 1 and 2 weeks).
Soaking cut vegetables (e.g., carrots, cucumber, radish) for
30 minutes in a water bath with 3% TREHALOSE enables
them to resist dehydration, extending shelf life by several
hours. (Determined by ability to keep their original shape,
color and texture.)
Soaking salad greens in a 3% TREHALOSE
water bath for 30 minutes extends just-
cut crispness by hours. (Determined by
ability to resist wilting.)
When avocados are cut and soaked in 10% TREHALOSE
solution, then stored in a refrigerator, they keep their fresh
color and resist browning for hours. (Determined by color
measurement with a colorimeter.)
Soaking apples for 30 minutes in a water bath with 10%
TREHALOSE enables them to keep their just-cut color for hours after
cutting without containment. (Determined by color measurement with
a colorimeter.)
Adding approximately 3% TREHALOSE to tomato puree
(made with minced tomato) enables the puree to maintain a
bright red color during storage for days longer than without
TREHALOSE. (Determined by color measurement with a
MEAT – Fried Chicken
When chickenis marinated with 2% TREHALOSE with other
seasonings it may be held in a hot case for several hours longer
and retain its juiciness.
(Determined by degree of drying.)
Due to a high glass transition temperature within
TREHALOSE, it assumes a candied state in low-moisture
foods that is relatively resistant to humidity and has a
crispier texture at the same moisture content. That
means that including TREHALOSE in crackers can
maintain crispiness approximately 16 hours longer.
TREHALOSE stabilizes air bubbles of meringue, so it’s possible to
increase the yield of cheesecake to 114% by replacing 50% of table
sugar with TREHALOSE in the meringue mixed into cheesecake
batter. (Determined by number of cheesecakes able to be made
from the same amount of batter.) When batters of the same volume
are baked, the one with TREHALOSE comes out fluffier with less
volume reduction.
Minced fish such as tuna’s bright color is maintained up to 24
hours when mixed with 1% TREHALOSE against fish. (Minced
tuna stored in 10°C and determined by color measurement
with a colorimeter.)
TREHALOSE is added as treatment solution; 2% baking soda, 0.5%
sodium ascorbate and 4% TREHALOSE dissolved in 93.5% water. For
minced tuna, 5% of treatment solution is mixed against tuna to
formulate 1% TREHALOSE in tuna.
When TREHALOSE is added to mochi at 10% of the rice flour
weight, the mochi remains soft and shelf life is extended by 3 days
over sucrose. (Determined by 600g weight hardness test one day
after cold storage.)
The shelf life of custard cream is extended a
remarkable 14 days when TREHALOSE is used as a
40% replacement for table sugar. (Determined by

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naturally occurring Trehalose Food Grade


CAS no 6138-23-4


20kg Trehalose Food Grade

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