Chemical Name:
Trehalose
Applications & Uses:
Plant-based products Nutraceuticals Texture modified diets in hospitals and assisted living Frozen foods / frozen dough Baked Goods / Noodles / Rice Confectionery (cakes & pastries / frozen desserts / candies / snacks) Beverages Processed foods (meat / seafood / fruit / vegetable / egg / dairy products) Seasonings / condiments / flavor optimization
Benefits:
Freshness benefits: managing moisture in food (including donut glaze stability and stability of fillings), freeze-thaw stability (less freeze-thaw damage), and color retention (especially for processed fruits and vegetables). Texture benefits: unique crispiness (baked, fried and extruded snacks), smooth creaminess (custards and frozen desserts), and extended shelf-life (texture stability of snacks and baked goods). Flavor benefits: off-flavor masking (off-notes of sweeteners, amino acids, and vitamins and minerals), enhanced intensity (citrus flavors and more), and odor masking (negative aromas of seafood, vitamins, and minerals).
Performance Attributes:
Inhibition of starch retrogradation Inhibition of protein denaturation Inhibition of lipid degradation Moisture retention Preservation of flavors and quality after heating or other manufacturing processes Protection of food structures during freezing Low sweetness Retention of natural colors of fruits and vegetables High crystallization property High glass transition temperature
Approvals & Certifications:
Kosher Halal TREHA® is allowed to be used in food in almost all major countries, such as the US, EU, China, Japan, Thailand, Australia/NZ, etc. Please contact us for information on the regulatory status for any countries of interest.
Manufacturer:
HAYASHIBARA CO., LTD.
Sub Category:
Disaccharide
