TREHA™ (trehalose) is a naturally occurring disaccharide with similar functionality to sucrose but with greater stability and less sweetness. It can be used by product developers either to improve existing or to create innovative new products. TREHA™ contains highly purified trehalose, a unique crystalline disaccharide composed of two glucose molecules bound in an α,α–1,1 linkage. This structure results in a chemically stable, non-reducing sugar that has excellent in-process and finished product stability. Trehalose is fully caloric and has low laxative effects. Trehalose is broken down in the body to glucose, but has a lower insulinemic response. Trehalose is a multi-functional sugar with properties that can be of wide-ranging benefits to food technologists, including: mild sweetness (45% as sweet as sucrose); low cariogenicity; chemical, thermal and acid stability; non-participation in Maillard reactions; high glass transition temperature; and protein and starch protection properties.

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