Trehalose is a naturally occurring sugar with similar functionality to sucrose but with greater stability and less sweetness. Trehalose has similar properties to sucrose but only 45% sweetness. It can be used in various applications in food and beverage products.


FormsPowder, White

Uses and Applications

Key applications

  • Food and Nutrition
  • Baking
  • Texturizer
  • Beverage
  • Frozen Dessert


  • Pharma
  • Food

Synonyms: Trehalose, Mycose, Tremalose

CAS Number: 6138-23-4