Treha® trehalose
Trehalose, like Maltose, is 45% as sweet as sugar. It does not brown like sugar, and has very low hygroscopicity (moisture attraction), so it stays free flowing and dry. It works well as a protein stabilization addition (beverage, surimi). Trehalose is used in foods as a sweetener, a stabilizer and thickener, and a flavor enhancer. It is also used as a cryopreservation additive, where it protects cells from the effects of freezing and drying.
Consumer benefits
- Nutritional
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*Treha® is a registered trademark of Hayashibara Co. Led., used under license.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
