Cargill signs exclusive trehalose distribution agreement
Cargill has finalised an agreement with Japan-based Nagase Group to be the exclusive distributor of…Cargill has finalised an agreement with Japan-based Nagase Group to be the exclusive distributor of TREHA trehalose for use in foods and supplements throughout the U.S. and Europe. A glucose disaccharide that is about 38% as sweet as sucrose, TREHA trehalose is described as a unique ingredient used in everything from cooked proteins to bakery goods and snack items because it serves several functions. TREHA trehalose is manufactured by Hayashibara, a Nagase Group company in Japan.
“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.
“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. “Our partnership with Cargill will help us bring these innovative solutions to the U.S. and European communities, as well as work together to discover new possibilities for the ingredient.”
Some of the benefits of working with trehalose are said to include:
Improves softness and juiciness of cooked proteins. Chicken, shrimp, pork and beef all retain more moisture and texture.
Extends the shelf life of bread and baked goods. It can be used to reduce drying, lengthening the time it takes before items begin to go stale.
Improves glazes used on baked goods. The glazes are less likely to stick to the packaging. It also reduces glaze loss.
Helps snacks maintain crispiness. They become more moisture resistant.
Gives baked goods and some snacks a lighter texture. It increases the softness and volume while reducing the stickiness on teeth.
Helps prevent the formation of ice crystals and freeze-thaw damage. It extends the quality and shelf life of frozen foods, which is a particular benefit for those items going through multiple freeze-thaw cycles.
Masks a wide range of unpleasant tastes and odors in beverages. It is effective for masking everything from the aftertaste of some high-intensity sweeteners to the astringency of some amino acids.
Helps vegetable and fruit juices retain their color. The end products are more visually appealing.
"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. “Cargill can help customers discover how trehalose might be just the ingredient to take their products to the next level.”
