Trehalose · Functional Disaccharide for Texture, Freeze–Thaw Stability & Protein Protection

Name: Trehalose
Brand: Atlas Global Trading Co.
SKU: SWEET-TREHALOSE
Availability: InStock

Trehalose is a functional disaccharide sugar used to enhance texture, stability and shelf life in a wide range of foods. Compared with sucrose, trehalose provides lower sweetness and unique functional benefits, including helping protect proteins, flavors and sensitive ingredients during processing and storage. It is widely used in bakery, confectionery, dairy and frozen desserts to improve mouthfeel and support freeze–thaw stability. Atlas Global Trading Co. supplies food-grade trehalose from qualified producers with COA, documentation and reliable global logistics support.

Function: Functional sugar for texture, freeze–thaw stability and ingredient protection

Typical form: white crystalline powder (commonly trehalose dihydrate, grade dependent)

Key feature: Helps stabilize proteins and flavors and supports smooth texture in frozen and baked systems

Trehalose is often used alongside other sweeteners and stabilizers to fine-tune sweetness, solids and freeze point in frozen desserts and dairy. Explore the full Sweeteners portfolio or browse our Product Index (A–Z) for complementary sweeteners and functional ingredients.

Product overview

Trehalose for controlled sweetness, stability and process robustness

Trehalose is valued not only as a sweetener, but as a functional carbohydrate that can improve product stability and texture. It is known for strong interaction with water and for helping protect proteins and cellular structures in challenging conditions—benefits that translate into improved texture, reduced staling in certain bakery products and better freeze–thaw performance in frozen systems. Since trehalose is less sweet than sucrose, it is frequently used for functionality while sweetness is set by sucrose, glucose syrups or high-intensity sweeteners.

Key characteristics

Ingredient type: functional disaccharide (carbohydrate sweetener).
Sweetness: lower than sucrose (typically ~40–50% of sucrose sweetness; matrix dependent).
Water interaction: binds water and supports texture stability in moisture-sensitive systems.
Protein & flavor protection: helps stabilize proteins and sensitive ingredients during processing and storage (application dependent).
Freeze–thaw support: can reduce ice crystal growth and support smooth mouthfeel in frozen desserts (formulation dependent).
Heat stability: suitable for baking and cooking processes; supports controlled browning due to lower reducing sugar activity vs some sugars.
Crystallization behavior: can help manage crystallization and texture in confectionery and frozen systems (process dependent).
Labeling: typically declared as “trehalose” (regional labeling rules apply).
Applications: bakery, confectionery, dairy, frozen desserts, beverages and nutrition systems.

Atlas supports product developers in selecting trehalose grades and optimizing solids/sweetness systems for bakery, dairy and frozen dessert applications.

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

Assay / trehalose content: minimum % as specified.
Moisture: controlled (dihydrate form may be specified; affects handling and storage).
Appearance: white crystalline powder, free-flowing.
Solubility: readily soluble in water; relevant for beverage and dairy processing.
pH (solution): indicative range at stated concentration.
Color: low color for white and delicate-flavor products.
Impurities (e.g., reducing sugars): controlled for stability and taste.
Microbiological criteria: controlled per food ingredient standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements depending on grade and producer.

Frozen desserts & ice cream

Helps support smooth texture by limiting ice crystal growth (formulation dependent).
Used as part of the solids/sugars system to balance sweetness, freezing point and mouthfeel.
Useful in reduced-sugar frozen desserts where sweetness is built with other sweeteners.

Dairy & dairy-style products

Yogurt and cultured products: can support texture and stability in some formulations.
Dairy desserts and puddings: contributes solids and mouthfeel; supports stability with other sugars/stabilizers.

Bakery

Cakes and baked goods: used to support softness and moisture balance in some systems.
Helps manage sweetness and solids without excessive sweetness impact.

Confectionery

Chewy candies, fillings and coatings: helps manage texture and sweetness.
Can support stability in products sensitive to moisture migration (system dependent).

Beverages & nutrition

Functional drinks and powders: used for mild sweetness and solids; supports stability of sensitive actives (application dependent).
Nutrition products: supports texture and processing robustness, especially where proteins or flavors need protection.

Formulation guidance

Sweetness setting: trehalose is less sweet than sucrose—use it primarily for functionality and set sweetness with other sweeteners.
Frozen systems: optimize freezing point depression and texture using a balanced sweetener system (trehalose + other sugars/polyols).
Process validation: confirm stability under pasteurization/UHT, freezing cycles and shelf-life conditions.
Cost-in-use: evaluate inclusion level based on performance targets (texture, stability, protection) rather than sweetness alone.
Labeling: confirm ingredient declaration and any regional requirements in destination markets.

Improve stability with trehalose

Atlas can supply trehalose and support full sweetness and stability systems for frozen desserts, dairy and bakery—combining functional sugars, polyols, stabilizers and flavors. Share your application and process conditions—our team will propose suitable grades and documentation.

Discuss trehalose supply

Quality & documentation

Supplied as food-grade trehalose with agreed specification for assay, moisture, impurities and microbiological limits.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and claims in destination markets.

Packaging, storage & logistics

Packaging options: bags, cartons or big bags with inner liners (producer dependent).
Store in a cool, dry area in tightly closed original packaging. Protect from moisture and strong odors.
Use FIFO inventory management; reseal opened packs promptly to maintain flowability.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (frozen desserts/dairy/bakery/confectionery/nutrition), desired grade (dihydrate/other as specified), annual volume, preferred packaging and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, etc.) and destination markets. Our team will recommend suitable trehalose grades for your formulation.