Bakers Journal

News
Cargill exclusive distributor for TREHA trehalose in U.S., Europe


August 19, 2014
By Bakers Journal

Aug. 19, 2014, Minneapolis – Cargill will be the exclusive distributor of
TREHA trehalose for use in foods and supplements in the U.S. and Europe.

Aug. 19, 2014, Minneapolis – Cargill will be the exclusive distributor of
TREHA trehalose for use in foods and supplements in the U.S. and Europe.

A glucose disaccharide that is about 38 per cent as sweet as
sucrose, TREHA trehalose is an ingredient used in cooked proteins, bakery goods
and snack items that serves several functions. It is manufactured by
Hayashibara Co., a Nagase Group company in Japan.

Advertisment

“TREHA trehalose could literally go into 20 different
finished products for 20 different reasons. This really is a unique ingredient
that provides value in many areas due to its many functional properties,” said
Deborah Schulz, Cargill specialty carbohydrates product line manager, in a
media statement.

“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, in the
statement.  

Trehalose is designed to extend the shelf life of bread and
baked goods. It can be used to reduce drying and to lengthen the time it takes
before items begin to go stale. mproves glazes used on baked goods. The glazes
are less likely to stick to the packaging. It also reduces glaze loss.

Other characteristics include the ability to give baked
goods a lighter texture, to increase softness and volume while reducing stickiness
on teeth, and to help prevent the formation of ice crystals and freeze-thaw
damage.

“Just as fine-restaurant chefs have their favorite pantry
items that serve a variety of purposes, TREHA trehalose serves a multitude of
purposes for food and beverage formulators,” said Schulz.