A Disaccharide With High Moisture Retention Ability

TREHA™ is a brand name of trehalose, a disaccharide with excellent moisture retention ability with unique molecular structure. Though it’s a sugar (it looks almost exactly like regular table sugar) and is similar in many ways to other sugars such as sucrose and maltose, TREHA™ is uniquely effective in promoting moisture retention, enabling it to protect foods from drying out.

Where Does It Come From?

Trehalose is not a rare sugar, it is universally present around us in large quantities. It has been confirmed that trehalose is found in most edible mushrooms and contributes to the ability to reconstitute dried shiitake mushrooms. That’s why it is also referred to as mushroom sugar. Since trehalose is found in marine plants such as ‘hijiki’ seaweed, it is also called seaweed sugar in China.

In fact, trehalose is found in dry yeast, accounting for 12% by dry weight of baker’s yeast. For this reason, dry yeast can be preserved in a dried state without losing fermentative activity. Fermented products including beer and wine contain trehalose. We consume trehalose in our daily lives without even thinking about it.

Why Moisture Matters

Moisture plays an important role in food quality.

Texture: Moisture helps maintain the desired texture of foods, keeping them from becoming dry or stale.

Shelf-life: Foods can stay fresh longer with adequate moisture. Managing moisture effectively leads to reduced food waste and improved consumer satisfaction.

Flavor: Proper moisture levels help keep the flavors vibrant and true to their original taste, as some flavor components rely on maintaining the correct amount of moisture.