Sosa Trehalose Powder 700g

Trehalose Powder

SOSA Trehalose Powder is a technical sugar used in baking and dessert making when you want control over sweetness and a more reliable finish. It has a clean, neutral taste with moderate sweetness, so flavours like chocolate, coffee, citrus and fruit still come through clearly. In the kitchen it works as a multifunctional bulking and protective ingredient, helping mixtures hold their structure during freezing and reducing the impact of moisture on finished textures. It is a smart choice for homemade ice cream and sorbet, confectionery, creams, mousses, and desserts where you want a smoother mouthfeel and more consistent results. You can also use it in yoghurt style desserts with crunchy add ins, where it helps keep the contrast between creamy and crisp.

Key Features:

• Ingredients 100% trehalose from tapioca starch.
• POD 45 for moderate sweetness.
• PAC 100 for frozen dessert formulation.
• Recommended dosage 100–300 g/kg (10–30% of preparation; up to 100% sugar replacement in dry meringues).
• Suitable for use with cold or hot ingredients.
• Size: 700g

Recipe Inspiration:

• Make a dark chocolate gelato where trehalose helps you keep the sweetness balanced while aiming for a fine, creamy texture.
• Stir it into a yoghurt dessert base before folding through toasted biscuit pieces or crunchy inclusions for a better crisp and cream contrast.
• Use it in a glossy fruit glaze for tarts and entremets to support a smooth finish in raspberry, passion fruit or strawberry toppings.
• Try it in dry meringue shells for pavlovas or roulades when you want a stable bake and a cleaner, less sugary taste.

What does POD 45 mean in trehalose recipes?

POD is a measure of perceived sweetness compared with standard sugar. A POD of 45 means trehalose tastes noticeably less sweet than sucrose, which helps you control sweetness without stripping body from creams, mousses and frozen desserts.

What does PAC 100 mean for ice cream and sorbet?

PAC relates to how a sugar affects freezing behaviour and scoopability. A PAC of 100 indicates trehalose can help manage the firmness of frozen mixes, supporting a smoother spooning texture without needing to push sweetness higher.

Why do pastry chefs use trehalose in cakes and baked goods?

Trehalose is often used to slow staling by reducing the speed at which starches firm up after baking. That can help bakes stay pleasantly tender for longer while keeping the flavour profile cleaner than a higher dose of regular sugar.

Ingredients:

Trehalose (from tapioca).

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.