Bulk Crystalline Trehalose Powder Supplier in China
- ≥99.0% trehalose content on a dry basis
- Crystalline trehalose dihydrate, CAS 6138-23-4
- 40,000 MT annual manufacturing capacity
- BRCGS, FSSC 22000, ISO 22000, HACCP and Halal
- Free samples and custom particle sizes available
- 20 MT per 20 ft container without pallets
Home / Bulk Sweeteners / Natural Sweeteners / Wholesale Crystalline Trehalose Dihydrate Powder Factory in China
Wholesale Crystalline Trehalose Dihydrate Powder Supplier
| Product Information | Details |
|---|---|
| Product Name | Food Grade Crystalline Trehalose Powder |
| Chemical Form | Trehalose Dihydrate |
| Other Names | D-(+)-Trehalose Dihydrate, D-Trehalose Dihydrate, α,α-Trehalose Dihydrate, Crystalline Trehalose, Mycose, Tremalose |
| CAS Number | 6138-23-4 |
| Molecular Formula | C₁₂H₂₂O₁₁·2H₂O |
| Molecular Weight | 378.33 g/mol |
| Specification | Trehalose ≥99.0% on a dry basis |
| Appearance | White, dry, loose crystals or crystalline powder |
| Sweetness | Approximately 45% of sucrose |
| Product Standard | GB/T 20882.7-2025 |
| Applications | Bakery, confectionery, beverages, frozen desserts, meat, seafood, rice products, noodles, fruit and vegetable processing, seasonings and nutrition products |
| Bulk Package | 25 kg kraft paper bag with food-grade inner liner |
| Container Loading | 20 MT/20 ft FCL without pallets; 18 MT/20 ft FCL with pallets |
| Shelf Life | 30 months |
| Annual Capacity | 40,000 MT |
| Customization | Custom particle size, packaging and bulk supply options, subject to order requirements |
BSH Ingredients supplies bulk Food Grade Crystalline Trehalose Powder to food manufacturers, ingredient distributors, importers and formulation companies worldwide. The main commercial product is high-purity crystalline trehalose dihydrate manufactured from food-grade starch through a controlled multistep enzymatic process.
Its mild sweetness, non-reducing structure, low hygroscopicity, heat and acid stability, moisture-management properties and ability to help stabilize proteins, starches and food texture make crystalline trehalose useful in a wide variety of industrial food applications.
With access to 40,000 MT of annual manufacturing capacity, BSH Ingredients supports container-volume orders, regular supply programs, custom particle sizes, batch-specific COAs, free sample evaluation and international shipping.
What Is Crystalline Trehalose Powder?
Crystalline trehalose is a naturally occurring non-reducing disaccharide composed of two D-glucose molecules connected through an α,α-1,1-glycosidic bond. This symmetrical linkage keeps both anomeric carbon atoms involved in the bond, so trehalose does not have a free reducing end.
Unlike glucose, fructose and other reducing sugars, trehalose does not readily participate in the Maillard reaction with amino acids or proteins. This makes it particularly useful in heat-processed foods where formulators want sweetness, solids and moisture control without excessive browning.
Commercial food-grade crystalline trehalose is normally supplied as trehalose dihydrate, with CAS No. 6138-23-4, molecular formula C₁₂H₂₂O₁₁·2H₂O and molecular weight 378.33 g/mol. International specifications also identify the commercial product as the dihydrate.
- Mild, clean sweetness with little lingering aftertaste
- Approximately 45% of the sweetness of sucrose
- Non-reducing sugar behavior
- Good heat and acid stability
- Low moisture absorption in the stable dihydrate form
- Moisture-retention and texture-management functions
- Support for freeze-thaw stability
- Reduced tendency toward Maillard browning
- Protection of proteins during freezing and drying
- Inhibition of starch retrogradation in selected formulations
- Flavor balancing and masking of bitterness or undesirable odors
- Good compatibility with other sugars, sweeteners and food ingredients
Crystalline Trehalose Dihydrate vs Anhydrous Trehalose
Trehalose is commercially available principally as crystalline trehalose dihydrate and anhydrous trehalose. These forms contain the same trehalose molecule but differ in crystalline water content, molecular weight, moisture sensitivity and handling requirements.
| Property | Crystalline Trehalose Dihydrate | Anhydrous Trehalose |
|---|---|---|
| Commercial name | Crystalline Trehalose | Anhydrous Trehalose |
| CAS number | 6138-23-4 | 99-20-7 |
| Molecular formula | C₁₂H₂₂O₁₁·2H₂O | C₁₂H₂₂O₁₁ |
| Molecular weight | 378.33 g/mol | 342.30 g/mol |
| Physical form | White crystals or crystalline powder | White loose powder |
| Water of crystallization | Two water molecules | None |
| Moisture behavior | Relatively stable under normal dry storage | Highly hygroscopic and may convert to the dihydrate after moisture exposure |
| Food-market availability | Main bulk commercial form | Limited and generally supplied for specialized formulations |
| Handling | Conventional moisture-protected food storage | Requires stricter humidity control and moisture-resistant packaging |
| Typical uses | Bakery, confectionery, beverages, frozen foods, dairy, meat, seafood and nutrition products | Specialized dry mixes, moisture-sensitive powders and selected technical formulations |
| BSH Ingredients focus | Main food-grade product | Subject to specification and availability |
The scientific literature identifies dihydrate and multiple anhydrous crystalline forms, including alpha and beta anhydrates. Anhydrous forms can transform back to the dihydrate under suitable humidity conditions. Journal of Food Science study
There is no recognized stable commercial trehalose monohydrate grade in normal food or pharmaceutical ingredient trade. When a supplier uses the term “trehalose monohydrate,” buyers should request the CAS number, molecular formula and COA. In most cases, the intended product is trehalose dihydrate.
Food Grade vs Cosmetic and Pharmaceutical Grades
Trehalose grade should not be judged from purity alone. Food-grade, cosmetic-grade, pharmaceutical excipient and injectable grades may all have high assay values, but differ substantially in impurity control, microbiological requirements, bacterial endotoxin limits, manufacturing environment, documentation and regulatory registration.
| Grade | Typical Uses | Main Quality Requirements |
|---|---|---|
| Food Grade | Bakery, confectionery, beverages, frozen food, dairy, meat, seafood and nutrition products | Food specification, assay, heavy metals, microbiological limits, sensory quality and food-safety systems |
| Cosmetic Grade | Creams, lotions, masks, serums, shampoos and personal-care products | Fine particle size, microbiological control, heavy metals, color, odor and cosmetic-formulation compatibility |
| Pharmaceutical Excipient Grade, Non-injectable | Tablets, capsules, oral powders, topical products and non-parenteral lyophilized formulations | Applicable pharmacopoeial monograph, related substances, identity, elemental impurities, microbiological controls and regulatory documentation |
| Injectable Grade | Biologics, vaccines, monoclonal antibodies, proteins and parenteral lyophilized products | Bacterial endotoxins, bioburden or sterility, elemental impurities, very tight related-substance limits, pharmaceutical GMP and regulatory registration |
| Laboratory or Biochemical Reagent Grade | Research, analytical work, laboratory freeze-drying and cell-related experiments | Assay and research-specific testing; not automatically qualified for food or pharmaceutical production |
BSH Ingredients’ product on this page is Food Grade Crystalline Trehalose Powder. It is not represented as sterile, endotoxin-controlled, pharmacopoeial injectable trehalose or an approved parenteral pharmaceutical excipient.
Terms such as “medical grade” or “pharmaceutical grade” should never be accepted without reviewing the applicable pharmacopoeia, regulatory registration, intended route of administration, bacterial endotoxin specification and manufacturing qualification.
Functional Advantages of Food Grade Crystalline Trehalose
Mild Sweetness and Flavor Balancing
Trehalose provides approximately 45% of the sweetness of sucrose, with a clean and relatively mild taste. It can reduce excessive sweetness while maintaining carbohydrate solids, body and texture.
It can also help balance bitterness, astringency, mineral notes, beany flavors, fishy odors and other undesirable sensory characteristics in beverages, soy products, seafood, meat products, seasonings and nutrition formulations.
Reduced Maillard Browning
Because trehalose is a non-reducing disaccharide, it does not readily react with amino groups through the Maillard reaction. This can help formulators maintain lighter colors in bakery fillings, protein-containing beverages, dairy products, sauces and other heat-processed formulations.
The finished product may still brown because of other reducing sugars, proteins, temperature and processing conditions. Trehalose should therefore be evaluated as part of the complete formulation rather than treated as a complete browning inhibitor.
Moisture Retention and Texture Management
Trehalose can help manage water distribution in bakery products, fillings, gels, meat products and rice-based foods. Depending on the formulation, it may help maintain softness, reduce hardening, limit moisture migration and improve storage texture.
Its relatively low hygroscopicity in the crystalline dihydrate form can also support free-flowing dry mixes, confectionery coatings and powdered products.
Starch Retrogradation Control
In bread, cakes, rice products, mochi, noodles and other starch-rich foods, trehalose can help slow starch retrogradation. This may support softer texture, improved refrigerated stability and reduced hardening during storage.
The result depends on starch type, water activity, processing temperature, storage conditions and dosage.
Protein Protection and Freeze-Thaw Stability
Trehalose can interact with water and biological macromolecules, helping maintain protein structure during freezing, drying and changes in water availability. This is useful in frozen seafood, surimi, meat products, egg products, dairy systems and selected nutrition formulations.
In frozen desserts, trehalose may also help manage ice-crystal development, melting behavior and texture when used with appropriate stabilizers and sweetener systems.
Heat and Acid Stability
The α,α-1,1-glycosidic linkage gives trehalose good stability under many acidic and high-temperature food-processing conditions. It can therefore be used in heat-treated beverages, bakery products, confectionery, sauces, dairy drinks and sterilized food systems.
Actual stability should be validated under the formulation’s pH, temperature, processing time and moisture conditions.
Food Grade Crystalline Trehalose Specifications
BSH Ingredients’ main commercial specification is ≥99.0% trehalose on a dry basis. The product is tested for sensory properties, assay, pH, loss on drying, color, turbidity, residue on ignition, lead, arsenic and microbiological quality.
The attached Certificate of Analysis for a 20 MT production batch reported an assay of 99.41%, pH of 6.65, loss on drying of 0.05%, lead and arsenic not detected, total plate count below 10 CFU/g, mold and yeast below 10 CFU/g and Salmonella not detected.
| Test Item | Specification | Example COA Result |
|---|---|---|
| Appearance | White, dry, loose crystals | White, dry, loose crystals |
| Odor | No foreign odor | No foreign odor |
| Taste | Sweet, no foreign taste | Sweet, no foreign taste |
| Visible Impurities | None visible | None visible |
| Trehalose, dry basis | ≥99.0% | 99.41% |
| pH | 4.5-6.7 | 6.65 |
| Loss on Drying | ≤1.0% | 0.05% |
| Chromaticity | ≤0.100 | 0 |
| Turbidity | ≤0.05 | 0 |
| Residue on Ignition | ≤0.02% | 0 |
| Lead, Pb | ≤0.5 mg/kg | Not detected |
| Total Arsenic, As | ≤0.5 mg/kg | Not detected |
| Total Plate Count | ≤100 CFU/g | <10 CFU/g |
| Coliforms | <0.30 MPN/g | <0.30 MPN/g |
| Mold and Yeast | ≤100 CFU/g | <10 CFU/g |
| Salmonella | Not detected | Not detected |
The attached COA identifies GB/T 20882.7 as the test basis. The current full standard reference is GB/T 20882.7-2025, Quality Requirements for Starch Sugar, Part 7: Trehalose, which replaced GB/T 23529-2009.
COA results are batch-specific and should not be presented as guaranteed results for every shipment. The specification column defines the routine acceptance criteria, while the example-result column demonstrates the performance of one production batch.
Residual solvents are not listed as a routine test item on the attached food-grade COA. If a destination market or customer requires a specific residual-solvent panel, pesticide analysis, allergen statement or additional third-party testing, it should be confirmed before order placement.
Food Safety Certifications and Quality Control
Crystalline trehalose production is supported by internationally recognized food safety and quality management systems.
| Certification | Certified Scope or Status |
|---|---|
| BRCGS Food Safety | Issue 9, Grade B; scope includes enzymatic conversion, concentration, crystallization, drying, sieving and packing of crystalline trehalose |
| FSSC 22000 | Version 6; scope includes liquefaction, enzymatic conversion, saccharification, purification, crystallization, drying, sieving and packing |
| ISO 22000:2018 | Food-safety management system covering trehalose production |
| ISO 9001:2015 | Quality-management system covering trehalose production |
| HACCP | Hazard analysis and critical-control system covering trehalose production |
| ISO 14001:2015 | Environmental-management system covering trehalose production |
| Halal | Crystalline trehalose included in the certified product scope |
| Indonesia Halal | Trehalose included in the certified food-additive product list |
Current certificates, COAs, TDS, MSDS, manufacturing flowcharts and product declarations can be provided for buyer qualification. Certificate validity and destination-market acceptance should be reconfirmed when placing an order.
How Is Crystalline Trehalose Powder Made?
Food Grade Crystalline Trehalose Powder is manufactured from food-grade starch through a multistep enzymatic conversion and purification process.
Typical process flow:
Food-Grade Starch → Liquefaction → Enzymatic Conversion → Saccharification → Decolorization → Ion Exchange Purification → Evaporation and Concentration → Crystallization → Centrifugal Separation → Drying → Sieving → Quality Inspection → Packaging
The process begins by liquefying starch and converting the starch-derived carbohydrates through controlled enzyme reactions. After saccharification, the liquid is decolorized and passed through ion-exchange purification to remove color bodies, minerals and other process impurities.
The purified trehalose solution is evaporated and concentrated before controlled crystallization. The resulting trehalose dihydrate crystals are separated, dried, sieved and packed in food-grade bags.
The attached BRCGS and FSSC 22000 certificates specifically cover the enzymatic conversion, concentration, crystallization, drying, sieving and packaging of crystalline trehalose. Manufacturing capacity reaches approximately 40,000 MT per year, supporting container-volume purchasing and regular international supply programs.
Food Grade Crystalline Trehalose Applications
Food Grade Crystalline Trehalose Powder is used in bread, cakes, pastries, mooncake fillings, bean paste, mochi, rice cakes, biscuits, chocolate, candy, chewing gum, jellies, puddings, frozen desserts, ice cream, powdered beverages, fruit juice, tea drinks, dairy beverages, soy milk, rice products, noodles, processed meat, seafood, surimi, egg products, dried fruits, jams, dehydrated vegetables, sauces, pickles, seasoning powders and nutrition formulations.
Its main technical functions include mild sweetening, moisture retention, starch-retrogradation control, protein stabilization, freeze-thaw protection, flavor balancing, color stabilization and reduced Maillard browning.
Recommended dosage depends on the basis used. Some values are calculated as a percentage of total sugar, while others refer to flour, starch, raw material or the finished formulation.
| Application | Main Function | Indicative Starting Dosage |
|---|---|---|
| Mooncake filling | Moisture retention, lower sweetness, slower hardening | 20-35% of total sugar |
| Bean paste and dessert filling | Moisture control, tighter filling texture, lower sweetness | 25-50% of total sugar |
| Bread and cakes | Softer texture, reduced starch aging, moisture management | 10-30% of total sugar or 3-8% of flour |
| Mochi and rice cakes | Reduced starch retrogradation, maintained elasticity | 2-5% of starch |
| Jelly and pudding | Gel stability, moisture retention, reduced sweetness | 30-40% of total sugar |
| Chocolate | Flavor balancing and reduced sweetness | 1-15% of total sugar |
| Candy and sugar coatings | Moisture management, texture and flavor improvement | 1-10% of raw materials or 5-40% of product |
| Solid beverages | Flavor balancing, bitterness masking and powder stability | 1-5% |
| Fruit beverages | Flavor improvement and astringency reduction | 0.5-2% |
| Dairy beverages | Sweetness and acidity balance, mineral-note masking | 1-3% |
| Soy milk | Beany-flavor reduction and flavor improvement | 2-5% |
| Frozen desserts | Freeze-thaw and texture stability | 13-18%, formulation dependent |
| Rice and noodles | Reduced hardening and improved refrigerated texture | 1-5% of rice or flour |
| Meat products | Water management, flavor and protein protection | 2-10% |
| Seafood and surimi | Freeze protection, reduced dehydration and improved texture | 2-10% |
| Fruit and vegetable processing | Color, moisture and tissue protection | 0.1-5% |
| Sauces and pickles | Moisture management, flavor and color stability | 0.5-5% |
| Seasoning and soup powders | Bitterness masking, powder dispersibility and reduced moisture pickup | 1-5% |
These values are formulation-development references, not universal legal maximums. The optimal level should be established through product trials, sensory testing, shelf-life studies and applicable destination-market regulations.
Bakery, Cakes and Pastry Fillings
Trehalose can partially replace sucrose in cakes, bread, pastries, mooncake fillings, bean paste and other bakery applications. It provides solids and moisture-management functions with less sweetness than sucrose.
In bread and cakes, it may help maintain softness and slow starch retrogradation. In fillings, it can help reduce excessive sweetness, control moisture migration and maintain a smoother, tighter texture during storage.
A practical starting point is 10-30% of total sugar in cakes and bread, or approximately 3-8% based on flour. Mooncake fillings may use 20-35% of total sugar, while bean paste and similar fillings may use 25-50%.
Confectionery, Chocolate and Gel Products
Food Grade Crystalline Trehalose Powder is suitable for candy, chocolate, chewing gum, sugar coatings, jelly and pudding. Its mild sweetness supports products that require full sugar solids without an overly sweet taste.
Trehalose can contribute to moisture management, gel stability, reduced stickiness and flavor balance. It is also useful for masking oily, bitter or undesirable aftertastes in selected confectionery systems.
Recommended levels range from 1-15% of total sugar in chocolate, 10-25% in chewing-gum sweetener systems and 30-40% of total sugar in jelly and pudding.
Beverages and Powdered Drinks
Trehalose can be incorporated into solid beverages, fruit drinks, tea beverages, dairy drinks, soy milk, sports products and nutrition powders. Its mild sweetness helps balance acidity, bitterness, astringency, mineral notes and plant-protein flavors.
In dry formulations, crystalline trehalose adds soluble carbohydrate solids while maintaining relatively good powder handling. Typical starting levels include 1-5% in solid drinks, 0.5-2% in fruit beverages, 1-3% in dairy beverages and 2-5% in soy milk.
Trehalose is a digestible carbohydrate and should not be presented as calorie-free or sugar-free.
Frozen Desserts and Ice Cream
In frozen desserts, trehalose can work with hydrocolloids, proteins and other sugars to improve freeze-thaw stability, manage ice-crystal growth and support smoother texture.
Because trehalose has lower sweetness than sucrose, formulators can introduce useful carbohydrate solids without producing an excessively sweet flavor. The freezing point and solids balance of the complete sweetener system must still be calculated carefully.
An indicative starting range is 13-18%, depending on the total sweetener system and desired texture.
Where to Buy Food Grade Crystalline Trehalose Powder in China?
BSH Ingredients is a bulk Food Grade Crystalline Trehalose Powder manufacturer and supplier in China, supplying 99% trehalose dihydrate to food manufacturers, nutrition brands, contract manufacturers, ingredient distributors and importers worldwide.
Our bulk supply advantages include:
- 40,000 MT annual manufacturing capacity
- 99% food-grade crystalline trehalose
- CAS 6138-23-4 trehalose dihydrate
- BRCGS, FSSC 22000, ISO 22000, HACCP and Halal support
- Batch-specific COA and technical documentation
- 25 kg bulk bags
- Palletized and non-palletized container loading
- Custom particle size and packaging options
- Free samples for formulation testing
- Third-party pre-shipment testing available
- International freight and export-document support
- Factory-direct wholesale pricing for volume orders
The price of crystalline trehalose depends on assay, particle size, packaging, pallet requirements, order quantity, destination port, freight terms, and required documentation. Contact BSH Ingredients with your target application, estimated annual volume, destination country, and required specification to receive a current quotation.
In most commercial food-ingredient purchasing, yes. Food-grade crystalline trehalose is normally supplied as trehalose dihydrate, CAS 6138-23-4.
“Crystalline” describes the physical form, while “dihydrate” specifies that each trehalose molecule is associated with two water molecules in the crystal structure.
There is no recognized stable commercial trehalose monohydrate grade in normal food-ingredient trade. The established commercial forms are trehalose dihydrate and anhydrous trehalose.
If a quotation describes “trehalose monohydrate,” request the CAS number and molecular formula. It is often an incorrect name for trehalose dihydrate.
Crystalline food-grade trehalose is normally the dihydrate, CAS 6138-23-4, with molecular weight 378.33 g/mol. Anhydrous trehalose uses CAS 99-20-7 and has a molecular weight of 342.30 g/mol.
Anhydrous trehalose is more moisture-sensitive and can convert toward the dihydrate after exposure to humidity. Crystalline trehalose dihydrate is therefore the preferred bulk form for most food applications.
Yes. D-(+)-Trehalose Dihydrate is a scientific and laboratory-oriented name for the same trehalose dihydrate form, CAS 6138-23-4.
For a bulk food product page, “Food Grade Crystalline Trehalose Powder” is easier for commercial buyers to understand.
No. Trehalose is a non-reducing disaccharide. Its two glucose units are connected through an α,α-1,1-glycosidic bond involving both anomeric carbon atoms, leaving no free reducing end.
This structure explains its stability and low tendency to participate in Maillard browning.
Trehalose does not have the E number E965. E965 refers to maltitol and maltitol syrup, which are different ingredients.
Trehalose should normally be identified on documents and ingredient labels as “Trehalose,” “Crystalline Trehalose” or “Trehalose Dihydrate,” depending on the document and market.
Trehalose was the subject of FDA GRAS Notice No. 45, for which FDA issued a “no questions” letter regarding use in foods generally at levels consistent with good manufacturing practice.
Buyers should still confirm that the selected product, manufacturing process and intended application meet the relevant notice and current US regulatory requirements.
Trehalose occurs naturally in mushrooms, yeast, microorganisms, insects and some plants. Commercial food-grade trehalose is normally manufactured from starch through a controlled multistep enzymatic process.
The word “natural” should only be used when permitted under the destination market’s labelling and advertising rules.
No. Trehalose is a digestible disaccharide and a source of glucose. It is less sweet than sucrose, but it should not be marketed as calorie-free or inherently sugar-free.
Its main value is functional: mild sweetness, solids contribution, heat stability, reduced Maillard browning, moisture management and protection of food texture.
No. Standard food-grade crystalline trehalose is not automatically suitable for injection.
Injectable trehalose requires pharmaceutical-grade manufacturing, bacterial endotoxin control, bioburden or sterility controls, tighter impurity limits, applicable pharmacopoeial compliance and appropriate regulatory registration.
Yes. BSH Ingredients can provide free samples, product specifications, batch-specific COAs, TDS, MSDS, manufacturing flowcharts, certification documents and quotations for buyer evaluation.
Additional third-party testing can be arranged according to the destination market and order requirements.