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.

 

In meat applications TREHA® can be used to:

> Increase moisture retention to deliver improved yield of finished product

> Prevents ice-crystal damage during freeze thaw cycles

> Salt reduction (enhances saltiness)

> Flavour enhancement

 

Baking applications can also benefit from the addition of TREHA®:

> Inhibits moisture migration in pastries

> Reduce starch retro-degradation (staleness)

> Prevents ice-crystal damage during freeze-thaw cycles

> Reduces browning in baked goods

Aximul F233 is a vegetable-derived grade glycerol monooleate; that acts as an emulsifier and anti-foaming agent. It is also Halal and Kosher certified. Aximul F233 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F233 is highly capable of being used in the production of whipped toppings: Promotes protein desorption and fat crystal formation enabling whipped topping to aerate with a stabilised structure, sugar industry: Antifoam/defoaming, powdered milk: Antifoam/defoaming, cakes: Texture refinement.