trehalose (dihydrate)
Sweeteners
Flavoring Agents
6138-23-4
C₁₂H₂₂O₁₁·2H₂O
$0.97 ~ $1.46
Food
Free sample from 100g(NF)
One unit of:25kg/bag 25KG
One unit of:25kg/bag 25KG
25kg/bag
25KG
Product Info
What is trehalose (dihydrate)?
Trehalose (dihydrate) is a non-reducing disaccharide sugar used in foods primarily as a stabilizing agent to protect ingredients from environmental stress, control moisture, prevent starch retrogradation, and provide mild sweetness.
How is trehalose (dihydrate) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Starch Liquefaction | Create a slurry of a starch source (e.g., corn, tapioca) and water. Add a liquefaction enzyme (e.g., α-amylase) and heat to break down long starch chains. | Control Point: Monitor and control temperature, pH, and reaction time to achieve the target Dextrose Equivalent (DE) value. This ensures the starch is properly broken down into shorter dextrins for the next step. |
| 2 | Enzymatic Saccharification | Cool the liquefied mash and add two specialized enzymes: Maltooligosyltrehalose synthase (MTSase) and Maltooligosyltrehalose trehalohydrolase (MTHase). | Note: This is the core reaction that converts dextrins into trehalose. Optimal enzyme activity depends on precise control of pH and temperature. Reaction time determines the final trehalose yield. |
| 3 | Primary Purification | Filter the crude trehalose solution and pass it through activated carbon for decolorization, followed by ion exchange resins. | Control Point: Monitor the color and conductivity of the solution. This removes pigments, off-flavors, and mineral salts, resulting in a clear, purified sugar solution. |
| 4 | Chromatographic Separation | Feed the purified solution into a chromatographic separation system (e.g., Simulated Moving Bed) to isolate trehalose from residual glucose and other saccharides. | Note: This is a critical step for high-purity grades. Control of flow rates, temperature, and pressure is essential to achieve a trehalose purity of >99%. |
| 5 | Concentration | Evaporate water from the high-purity trehalose solution under vacuum to increase the solids concentration. | Control Point: Monitor the Brix (sugar concentration). Using a vacuum evaporator allows for water removal at lower temperatures, preventing sugar caramelization and degradation. |
| 6 | Crystallization | Cool the concentrated syrup under a controlled temperature profile, often introducing seed crystals, to induce the formation of trehalose dihydrate crystals. | Note: The cooling rate and agitation speed are key parameters that dictate the final crystal size, shape, and uniformity. This step determines the physical properties of the final product. |
| 7 | Centrifugation & Drying | Separate the formed crystals from the remaining liquid (mother liquor) using a centrifuge. Dry the wet crystals in a fluid bed dryer. | Control Point: Ensure the final moisture content meets specification (typically <1.5% for dihydrate). Drying temperature and time must be controlled to prevent melting or clumping. |
| 8 | Sieving & Packaging | Sieve the dried crystals to achieve a uniform particle size distribution. Pass the final product through a metal detector and package it into sealed, food-grade bags. | Note: Sieve analysis confirms product grade. Packaging integrity is crucial to protect the highly pure, hygroscopic product from moisture and contamination during storage and transport. |
Technical Specifications
| CAS Number | 6138-23-4 |
| Chemical Formula | C₁₂H₂₂O₁₁·2H₂O |
| Solubility | Soluble in water |
| Storage Conditions | Dry storage |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bakery
cosmetics
Mechanism of action:
| Parameter | trehalose (dihydrate) |
|---|---|
| Functional Category | Cryoprotectant; Texturizer; Humectant; Flavor Modulator |
| Key Ingredients | α-D-glucopyranosyl α-D-glucopyranoside dihydrate |
| Mechanism of Action | Forms a vitrified (glassy) matrix during dehydration or freezing, immobilizing and protecting proteins and cell membranes by replacing bound water (water replacement hypothesis). This prevents ice crystal damage and protein denaturation. Its high glass transition temperature stabilizes texture by inhibiting molecular mobility and moisture migration. As a non-reducing sugar, it does not participate in Maillard browning reactions. |
| Application Effect in Product | Enhanced freeze-thaw stability in frozen foods (e.g., surimi, ice cream), preventing protein denaturation and textural degradation. Improved moisture retention and crispness in baked goods and dried products. Masks off-flavors and bitterness in beverages and nutritional supplements. Stabilizes color and prevents unwanted browning in processed fruits and vegetables. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Trehalose (dihydrate) | Disaccharide | Non-reducing sugar; high glass transition temperature; cryoprotectant; mild sweetness (~45% of sucrose). | Superior protein and cell membrane stabilization; high heat and acid stability; inhibits starch degradation and off-odors. | Significantly higher cost; lower sweetness than sucrose; not a 1:1 replacement for sugar in all recipes. | Cryopreservation of biologicals; stabilizing vaccines and enzymes; premium baked goods; freeze-dried foods; moisture control in fillings. | For exceptional stabilization during freezing, heating, or dehydration, and preserving texture and flavor over time. |
| Sucrose | Disaccharide | Standard table sugar; high sweetness; readily available; browns (caramelizes) when heated. | Low cost; high sweetness intensity; provides bulk and traditional texture; well-understood crystallization properties. | High glycemic index; promotes dental caries; less stable under acid or high heat compared to trehalose. | General-purpose sweetening in baking, confectionery, and beverages; providing structure in baked goods. | When high sweetness, low cost, and traditional browning/texture are the primary requirements. |
| Maltose | Disaccharide | Reducing sugar; mild sweetness (~30% of sucrose); highly fermentable; produced from starch. | Excellent for fermentation (brewing); contributes to Maillard browning; provides a less intensely sweet flavor profile. | Lower sweetness; as a reducing sugar, it is less stable and can cause unwanted browning or flavor changes. | Beer and spirit production; malted beverages; syrups; hard candies. | For applications requiring a fermentable sugar source, controlled browning, or a milder sweetness than sucrose. |
| Isomalt | Sugar Alcohol (Polyol) | Sugar-free; low hygroscopicity; ~50% sweetness of sucrose; resists crystallization and browning. | Excellent structural stability for sugar work; doesn't absorb moisture; low glycemic impact; non-cariogenic. | Can cause digestive discomfort in large quantities; brittle texture; more expensive than sucrose. | Sugar-free hard candies; pulled sugar art and decorations; lozenges; pharmaceutical coatings. | For creating clear, non-sticky, humidity-resistant sugar-free candies and decorations. |
| Sorbitol | Sugar Alcohol (Polyol) | Humectant; bulk sweetener; ~60% sweetness of sucrose; provides a cooling mouthfeel. | Excellent at retaining moisture and preventing products from drying out; low glycemic impact; masks bitter aftertastes. | Pronounced laxative effect in moderate to high doses; not suitable for applications requiring crispness. | Sugar-free chewing gum, candies, and baked goods; as a humectant to extend shelf life; pharmaceutical excipient. | When the primary goal is moisture retention to keep a product soft and fresh, especially in sugar-free formulations. |
| Erythritol | Sugar Alcohol (Polyol) | Near-zero calorie; non-glycemic; ~70% sweetness of sucrose; has a strong cooling effect. | Highest digestive tolerance among polyols; no impact on blood sugar; clean taste profile; non-cariogenic. | Expensive; less soluble than sucrose, can recrystallize in some applications; cooling sensation is not always desirable. | Keto and diabetic-friendly foods; calorie-reduced beverages, desserts, and chocolate; sugar replacement for home use. | For maximum calorie reduction and minimal blood sugar impact with the lowest risk of digestive side effects. |
Technical Documents
Available Documentation
COA/TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications