Trehalose is a non-reducing sugar found widely in nature, from mushrooms and honey to shrimp and insects. It is produced industrially by enzymatic conversion of starch using trehalose synthase. This yields a highly pure, crystalline product.
Its most distinctive property is its ability to stabilize proteins and cell membranes during desiccation and freezing. This makes it invaluable in frozen foods, freeze-dried products, and biopreservation applications. Trehalose also suppresses starch retrogradation and inhibits lipid oxidation.
We supply food-grade trehalose in crystalline powder form. It supports manufacturers of frozen desserts, baked goods, processed seafood, and cosmetic formulations who require superior cryo-protection and freshness retention.
