Trehalose is an essential baking ingredient in the Middle East and the European Union.

Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists.

Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with low insulinemic response.

Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.

1. Low cariogenicity Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.

2. Mild sweetness Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

3. Low solubility and excellent crystalline Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

4. High Glass Transition Temperature The glass transition temperature of trehalose is 120°C, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.

We are a leading Chinese manufacturer of high-quality trehalose, specializing in the Russian and Middle Eastern markets. Our products are made from natural, non-GMO cassava starch using modern biotechnological technologies. They fully comply with the technical regulations of the Customs Union and international standards, and their purity levels reach 98.6–99.5% depending on the grade.

Below, we detail the main uses of trehalose, adapted to the food traditions and needs of Russia and the Middle East, as well as the recommended precise dosages for each application:

Bakery and Flour Products (Russia) In Russia's cold climate, traditional baked goods—rye bread, pies, pancakes, and gingerbread—quickly lose their softness and become stale during storage. Trehalose effectively slows starch aging, keeping baked goods soft and elastic for a long time.

Dosage for regular white and rye bread: 3–5% of the flour weight. Using 30–50 g of trehalose per 1 kg of flour keeps bread soft for up to 3–5 days longer than with a standard recipe.

Dosage for cakes and muffins: 2–4% of the flour weight. For example, for an 8-inch cake, 4–8 g of trehalose per 200 g of flour is sufficient to maintain the moistness and fluffiness of the sponge cake.

Dosage for oriental sweets (baklava, shakar-bura, Tula pryanik): 5–10% of the flour weight. This prevents the products from hardening during long-term storage, preserving the delicate texture of the nut-honey filling.

Meat and fish semi-finished products (Russia and the Middle East) Frozen dumplings, vareniki, and cutlets are popular in Russia, while frozen kebabs, gefilte fish, and meat delicacies are popular in the Middle East. Trehalose protects proteins from denaturation during freezing, thawing, and heat treatment, preserving the natural flavor and juiciness of the product.

Dosage for frozen meat and fish products: 0.5–2% of the raw meat/fish weight. After two weeks of refrigeration, thawed meat retains its shape, retains its juices, and does not acquire an unpleasant aftertaste.

Dosage for dried meat and jerky: 1–3% of the finished product weight. It prevents drying out and maintains a delicate texture.

Traditional Drinks and Desserts (Middle East): Coffee, hibiscus tea, fruit sherbets, and milk desserts based on date syrup and yogurt are common in the Middle East. Trehalose, with its mild sweet taste (45% as sweet as sucrose), does not overpower the natural aroma of spices, dates, and fruits, and softens the bitterness of coffee and the astringency of tea.

Dosage for hot beverages (coffee, tea, hibiscus): 2–5% of the finished beverage's weight. Eliminates harsh astringency, creating a more rounded and soft flavor.

Dosage for fruit jams, fillings, and date pastes: 5–15% of the fruit base's weight. Completely preserves the natural color and aroma of fresh fruit and does not cause darkening when heated due to the absence of the Maillard reaction.

Dosage for dairy desserts and ice cream: 3–8% of the total product weight. Prevents the formation of large ice crystals, makes ice cream more tender, and slows its melting.

Cosmetics (for markets in both regions): In the dry air of central Russia and the hot climate of the Middle East, skin moisturizers are particularly in demand. Trehalose forms a thin protective film on the skin's surface, retains moisture, and protects against overheating, UV radiation, and chapping.

Dosage for moisturizers, lotions, and masks: 0.5–5% of the total formula weight.

Dosage for lip balms, sunscreens, and facial sprays: 1–3% of the product weight.

If you are interested in a long-term, mutually beneficial partnership, please contact us anytime – our specialists will answer all your questions and help you find the best delivery options.