Trehalose is a multifunctional ingredient derived 100% from tapioca starch, valued for its exceptional water retention capacity, cryoprotective properties, and moisture control performance. With 95% solids and a moderate sweetening power (POD 45%), it improves texture, stability, and freshness across a wide range of professional pastry and culinary applications.
Its cryoprotective action helps prevent ice crystal formation and syneresis in frozen preparations, while its anti-humidity effect preserves the crunchiness of dry inclusions such as cookies, nuts, and crispies. Trehalose also enhances flavours and helps protect fruits and vegetables against oxidation.
Use
Ideal for ice cream, mousses, yoghurts with crunchy inclusions, ganaches, truffles, baked products, meringues, candies, caramelised nuts, cookies, and sablés, Trehalose improves texture stability and moisture control in both frozen and dry preparations.
Use Trehalose to replace between 10% and 30% of traditional sugar depending on the recipe. In applications such as dry meringues, it can replace up to 100% of the sugar to obtain lighter and more stable textures. Incorporate directly into hot or cold preparations according to the recipe requirements.
Trehalose forms an effective protective barrier against humidity, helping maintain the crisp texture of inclusions in products such as yoghurts with cookies or crunchy toppings.
Format
Fine white crystalline powder. Readily soluble in aqueous and high-fat preparations.
Technical
Sosa Ref: 48687
Format: Powder
Dosage: 100–300 g/kg
Solids: 95%
PAC: 100%
POD: 45%
Allergens: None
Dietary: Vegan
Ingredients: Trehalose
Storage: Store in a cool, dry place away from humidity and direct light.
