TREHALOSE

From Hayashibara comes a totally novel disaccharide. A multifunctional ingredient, labeled as sugar, which could be the wonder ingredient of our age

This fantastic discovery has properties which include moisture retention, bitterness masking, cryo-protectant, energy source, flavour enhancement, colour development, and protein protection.

In confectionery, as an example, it will enhance the overall flavour profile particularly in chocolate, fondants and hard candies.  In caramels it has been shown to improve texture, as well as reduce stickiness, whilst its addition also reduced sweetness, allowing the natural caramel flavour to come through.

In both meat and fish products Trehalose will replace phosphates, retaining moisture and colour, whilst ‘cleaning up’ your product label.

For products with a high fruit content the application of Trehalose, will allow a reduction of fruit content, while still retaining the original fruit impact both visually and orally.

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