“TREHA’s unique functionalities have been harnessed for food and beverage innovation in Asia in extremely diverse ways,” said Bradley Hilborn, director of business development at Nagase America Corporation. “Our partnership with Cargill will help us bring these innovative solutions to the U.S. and European communities, as well as work together to discover new possibilities for the ingredient.”
According to the companies, some of the benefits of working with trehalose include:
· Improves softness and juiciness of cooked proteins. Chicken, shrimp, pork and beef all retain more moisture and texture.
· Extends the shelf life of bread and baked goods. It can be used to reduce drying, lengthening the time it takes before items begin to go stale.
· Improves glazes used on baked goods. The glazes are less likely to stick to the packaging. It also reduces glaze loss.
· Helps snacks maintain crispiness. They become more moisture resistant.
· Gives baked goods and some snacks a lighter texture. It increases the softness and volume while reducing the stickiness on teeth.
· Helps prevent the formation of ice crystals and freeze-thaw damage. It extends the quality and shelf life of frozen foods, which is a particular benefit for those items going through multiple freeze-thaw cycles.
· Masks a wide range of unpleasant tastes and odors in beverages. It is effective for masking everything from the aftertaste of some high-intensity sweeteners to the astringency of some amino acids.
· Helps vegetable and fruit juices retain their color. The end products are more visually appealing.