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Trehalox™ Texturing sugars
Trehalox™ is naturally occurring Trehalose made from starch by an enzymatic process, it is used as a multi-functional food or food ingredient to extend freshness by limiting water immigration, Retard starch retrogradation and stabilize freeze-thaw in a wide range of applications.
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Code
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Trademark
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Ingredients
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Functionalities
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Applications
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1141
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Trehalox™
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Trehalose
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Humectant, texturiser, stabilizer and cryo-protectant
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Bakery Creams, Biscuits (reduced-fat), Cakes (sponge), Confectionery (Cream or fruit filled bars; chocolate covered bars), Confectionery (high-boils), Icings, Sugar Coatings, Ice-cream, Instant Noodles/Rice, Processed Fruit (jams, fillings, toppings), frozen processed meat and poultry, Restructured Sea Food
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PRODUCT RANGE
Antimicrobials
Natap® | Natalac® | Natasan™ Natamycin
Epolyly™ ε-Polylysine
NisinA® | NisinZ® Vegetarian Nisin
Lysoch™ Lysozyme
Befresh™ Protective cultures
Proteria™ Cultured sugar, vinegar
Plantéria™ Antimicrobial extracts
PhageX™ Bacteriophage
Antimix™ Antimicrobial blends
Antioxidants
Guardox™ Antioxidant extracts
Oxyzier™ Organic oxygen absorbers
Fresh-keepers
White Fiber™ Moisture retention fibers
Chitoly™ Mushroom Chitosan
Antibraun™ Antibrowning agents
Amylax™ Fresh-keeping Enzymes
Trehalox™ Texturing sugars
Shelf-life extenders
Fixolor™ Color stabilizers
ShelfeX™ Shelf-life extenders
Antiozyme™ Anti-biofilm enzymes
Antipack™ Antimicrobial packaging
Shelf-life validators
R5™ Antimicrobial effect validators
O5™ Antioxidant effect validators
Healthcare antimicrobials
NisinZ™ P & Other Healthcare Antimicrobials
Guardox™ + Healthcare Antioxidants
SELECT YOUR PRODUCTS
TREHALOSE
Trehalox™ is a group of natural Trehalose, distributed worldwide.
Key benefits
- Anti-staling
- Reduce moisture migration
- Increase freeze-thaw stability
- Brilliant color retention
- Prevent off-flavor and off-texture
- Suppress protein denaturation
- Shelf-life extension
- Natural, friendly labeling
