{"id":17280,"date":"2024-05-16T05:00:00","date_gmt":"2024-05-16T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/what-is-trehalose\/"},"modified":"2025-12-03T09:52:07","modified_gmt":"2025-12-03T08:52:07","slug":"what-is-trehalose","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/what-is-trehalose\/","title":{"rendered":"What is Trehalose?"},"content":{"rendered":"\n
\"\"<\/figure>
\n

Trehalose is a disaccharide used in foods to: sweeten and as a bulking agent. It is a natural ingredient extracted from tapioca starch<\/strong>. It is commonly used in Japanese cuisine and other Asian countries. <\/p>\n\n\n\n

In gastronomy, Trehalose is mainly used as a sweetener and texturizing agent.<\/strong> The Trehalose selected by Sosa Ingredients can replace common sugar, reducing the sweetness by half, providing more stability and extending the shelf life of preparations.<\/p>\n<\/div><\/div>\n\n

Although it is less sweet than sucrose (common sugar), Trehalose<\/strong> has the advantage of being more stable in acidic preparations and at high temperatures. This makes it useful in the manufacture of ice cream, candies, bakery products such as cakes and cookies, sauces and other preparations. <\/p>\n\n

\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Properties of Trehalose<\/h2>\n\n\n\n

Trehalose has several properties that make it valuable in culinary applications. First, it stands out for its remarkable water retention capacity<\/em><\/strong>, which makes it an ideal ingredient to improve the texture and juiciness of various preparations. In addition, its cryoprotective action<\/em><\/strong> is especially useful in the preparation of ice cream, as it prevents the formation of crystals and the appearance of syneresis during the freezing process. <\/p>\n\n\n\n

Another outstanding property of trehalose is its ability to enhance flavors<\/em><\/strong>, while protecting against the oxidation of fruits and vegetables.<\/em><\/strong> This allows it to be used in the dehydration of these foods, achieving a crunchy texture and preserving their flavor and color effectively. On the other hand, in dry preparations such as candies, caramelized nuts, cookies, shortbreads and meringues, trehalose acts as a moisture repellent agent,<\/em><\/strong> helping to maintain their freshness and consistency for longer. <\/p>\n<\/div>\n<\/div>\n\n

In addition to these qualities, Trehalose exhibits remarkable stability to both heat and acid,<\/em><\/strong> making it suitable for a wide range of culinary applications. Its versatility and multiple benefits make it a valued ingredient in gastronomy, where it is used both for its functional properties and for its ability to improve the quality and preservation of food. <\/p>\n\n

Applications of its Properties<\/h2>\n\n

The versatile properties of Trehalose find numerous applications in cooking and pastry, adapting to a wide variety of recipes with different levels of water content,<\/em><\/strong> and even in those with high proportions of fat.<\/em><\/strong> Its stabilizing capacity is evident in the preparation of whipped creams, mousses and meringues,<\/mark><\/em> where it helps maintain the consistency and structure of these desserts.<\/p>\n\n

In addition, Trehalose offers significant benefits in the preparation of whipped doughs, such as cakes, mochi and sushi,<\/mark><\/em> by delaying drying and increasing their volume<\/em><\/strong>. Likewise, its use in the manufacture of candies<\/mark><\/em> is key to achieving a crispy texture<\/em><\/strong>, allowing temperatures of up to 120\u00baC to be reached. In recipes such as puff pastries,<\/mark><\/em> a maximum concentration of 2% trehalose can increase the volume<\/em><\/strong> and improve the crispy texture. <\/p>\n\n

\n
\n

Another relevant aspect is its ability to prevent syneresis in<\/em><\/strong> products such as gummies and p\u00e2te \u00e0 fruit<\/em>,<\/mark> thanks to its action that prevents excessive sugar penetration. These diverse applications demonstrate how Trehalose not only improves the quality and texture of the final products, but also offers practical solutions for specific challenges in cooking and pastry. <\/p>\n\n\n\n

\n
DOWNLOAD PAVLOVA RECIPE<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n

How to Use Trehalose<\/h3>\n\n

In summary, Trehalose<\/strong> can be incorporated into various culinary and pastry recipes with great flexibility. Its use is recommended in a range of 10% to 30% as a substitute for common sugar, although in specific cases, such as in the preparation of dry meringues, it can completely replace the sugar content. <\/p>\n\n

It is important to take into account its characteristics, with a solids content of 95%,<\/mark><\/strong> a POD<\/strong> (melting point) of 45%<\/strong> and a PAC<\/strong> (freezing point) of 100%,<\/strong> to guarantee its correct application in each preparation. With these guidelines, Trehalose<\/strong> not only offers improvements in texture and flavor, but also practical solutions for the creation of a wide variety of dishes and desserts. <\/p>\n\n

Demonstration Top Applications Trehalose<\/h3>\n\n

Below you can see a demonstration of the top applications of Trehalose<\/strong> in pastry, by our chef Jean Sivieude.<\/p>\n\n

\n