Trehalose 500g

TREHA® trehalose is a multi-functional disaccharide with unique benefits for freshness, texture, and flavor/aroma in food and beverages. Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confection, meat and seafood, fruit and vegetable processing, and beverages. TREHA® is also 38% less sweet than sucrose.

$8.00

TREHA® trehalose is a multi-functional disaccharide with unique benefits for freshness, texture, and flavor/aroma in food and beverages. Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confection, meat and seafood, fruit and vegetable processing, and beverages. TREHA® is also 38% less sweet than sucrose.

Key Benefits: 

Trehalose is a product of Japan and has a unique crystalline disaccharide composed of two glucose molecules bound in a highly stable α,α–1,1 linkage

  • Freshness benefits:
    • Managing moisture in food (including donut glaze stability and stability of fillings)
    • Freeze-thaw stability (less freeze thaw damage)
    • Color retention (especially for processed fruits and vegetables)
  • Texture benefits:
    • Unique crispiness (baked, fried and extruded snacks)
    • Smooth creaminess (custards and frozen desserts)
    • 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)
    • Masks odors (negative aromas of seafood and vitamins and minerals)
  • High heat and acid stability: 
    • Trehalose is stable under high temperature and low pH conditions.  It does not break down into its component parts as other saccharides do.
  • Non-browning: 
    • Trehalose is non-reducing and will not brown via the Maillard reaction.
  • Low hygroscopicity (moisture attraction): 
    •  Trehalose is free-flowing up to 94% relative humidity.  Its low hygroscopicity allows for controlling moisture migration in various applications.
  • High glass transition temperature: 
    • Trehalose has a high glass transition temperature compared to other disaccharides.  This property has unique benefits for extending the shelf-life of various food product and biomaterials.

 

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