Trehalose Chemistry

Trehalose is a naturally occurring, non reducing disaccharide consisting of two glucose molecules linked α, α-1,1.

It has excellent process and finished product stability.

Its mild sweetness, low cariogenicity, low hygroscopicity, high freezing point depression, high glass transition temperature and protein protection properties are all of immense interest to food and pharma technologists. Trehalose is fully caloric and after ingestion is broken down in the body to glucose, but with an even blood glucose response, making it ideally suited for products formulated to provide a natural source of energy for people with any active lifestyle. Treha™ trehalose is produced from starch by a proprietary enzymatic process developed by the Hayashibara Company, Okayama, Japan.

Property	Treha™ trehalose	Maltose	Sucrose
Molecular weight	342.31	342.31	342.31
Melting point (° C)	203	102.5	160-186
Glass transition temp. (° C)	117	43	52
Sweetness as % sucrose (10% sol.)	45	45	100
Hygroscopicity % (dihydrate)	<1	6	75
Reducing sugar	No	Yes	No