Trehalose, 200 g

Product detailed description

Trehalose occurs naturally in mushrooms, yeast and certain plants. In pastry and confectionery, it is valued primarily for its functional properties – not only as a sweetener, but also as a technological ingredient.

It has approximately 45% of the sweetness of regular sugar, meaning it does not overpower other flavours and allows for a more refined flavour profile. It significantly improves the stability of creams, mousses, ice creams and fillings, reduces sugar crystallisation, and supports better texture after freezing and thawing. It is chemically and thermally stable, including in acidic environments.

Trehalose binds water, contributing to longer product freshness and helping to slow down drying. In frozen desserts, it reduces the formation of ice crystals, improving creaminess and overall stability.

It is suitable for both professional and home pastry chefs who want greater control over structure and stability – especially in modern pâtisserie, entremets, glazes and ice creams.

Ingredients: Trehalose. May contain trace amounts of soy, eggs, peanuts, milk, nuts, sesame seeds, celery, mustard, sulphites.

Net weight: 200 g (not in original packaging; repacked into smaller, more practical packs)