Trehalose is a non-reducing sugar, similar to sucrose; it consists of two glucose molecules linked by α,α-1,1 glucosidic bonds.
Very common in nature, where it is mainly found in moulds and yeasts (such as Saccharomices cerevisiae), it is extracted industrially by enzymatic hydrolysis of starch to give a white crystalline powder with a high degree of purity, odourless and with a slightly sweet taste.

TREHA® is the original, patent-protected trehalose from  Nagase Viita, the company that developed the extraction process that still produces trehalose with a min. purity grade of 99%. 

It is a natural sugar with a sweetness of 38% that of sucrose, non-hygroscopic and non-reducing.
It is also particularly stable at acid pH and high temperatures and does not participate in the Maillard reaction. 
Among the many properties of TREHA® is its ability to prevent the formation of large ice crystals, a property that is particularly appreciated in products such as ice cream or sorbet.

It is very effective in preventing retrogradation of starches and denaturation of proteins as well as oxidation/degradation of fatty acids, thus preserving food quality.

Main application categories include:

• Bakery products: Improves texture and maintains softness.
• Sweets and pastry products: Prevents crystallisation of sugars
• Ice Cream: Improves product texture and taste
• Ready meals and gastronomy: Prolongs freshness and stability.
• Meat and Savoury Products: Retains moisture and improves texture.
• Plant-based preparations: Ensures smooth textures and authentic flavours without the use of additives.

Typical dosage is 3-5%.

TREHA® by Nagase Viita is a Novel Food ingredient, certified Kosher and Halal, non-GMO.

To find out all its benefits and how it can improve your recipes, please contact Faravelli's Food Division, distributor for Italy:  food@faravelli.it