Increase moisture retention in baked goods, reduce chewiness and hardness and keep the product moist for longer. Provide anti-staling properties. Improve yeast viability in frozen doughs. Enhance the quality of bread made from frozen dough.
Trehalose protects foods from drying out & freezing damage. For example: maintain taste, texture, color, taste, and freshness. Starch-containing products from going stale, and fruits and vegetables from discoloring. It also suppresses ice crystal growth in frozen foods, reducing food loss.
Increase moisture retention in baked goods, reduce chewiness and hardness and keep the product moist for longer. Provide anti-staling properties. Improve yeast viability in frozen doughs. Enhance the quality of bread made from frozen dough. Enhance their original texture. It sheld the cell from dehydration. Maintain moisture and softness.
Masking off-notes in nutritional beverages, including protein, vitamins, and high intensity sweeteners. Odour masking functional ingredients in beverages. Adjust the balance taste, cover or reduce the bitterness. Prevent browning and improve the flavor. Prevent discoloration.
Protecting flavor quality during processing and throughout a product's shelf life. Modified food starch and gelatin help deliver a rich, creamy texture. Prevents the formation of ice crystals in ice cream.
It is maintain moisture and prevent moisture absorption. To prevent browning. Cover up the smell, enhance heat resistance. Keep crisp taste. Inhinit protein denaturation.
Crispy textures, provide unquie texture, enhance taste, prevent moisture absorption.
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