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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
SHORTFAT 440 is a fractionated, non-hydrogenated, refined vegetable fat of non-lauric origin. Shortfat 440 is an indispensable ingredients that shape taste, nutrition and culinary experience. The Shortfat 440 is a plant-based vegetable fat that meet evolving dietary needs and trends, delivering the functionality the food and nutrition industry demands, and satisfying the diverse tastes of consumers in every part of the world.
BungeMaxx 5000 P is used as a processing aid and functional ingredient and milled to a fine powder which makes it easy to use in a huge variety of different applications. BungeMaxx 5000 P is suitable for a wide range of food applications: instant products, bakery goods and dry food mixtures to snacks, creams and food supplements. It has various functions: it helps form stable emulsions, changes the rheology of products and influences surface tension. Lecithin is an entirely natural additive used in food for hundreds of years. BungeMaxx 5000 P is derived from NON-GMO soya beans.