Ingredient Overview
Trehalose consists of two linked glucose units and occurs naturally in organisms including yeasts and mushrooms. It provides mild sweetness and is used in food formulation for its stabilising properties.
Its comparatively mild sweetness allows trehalose to supply solids without dominating the flavour of a recipe. It can be explored in foods where stabilisation and texture are important alongside taste. The same two-glucose-unit structure gives it a distinct role from more intensely sweet carbohydrates.