This webcast was sponsored by Cargill
Trehalose is a naturally occurring, non-reducing disaccharide that offers unique functionality as compared to other saccharides commonly used in food and beverages. Trehalose has many physical properties of note: non-participation in the Maillard reaction, high heat and acid resistance, a high glass transition temperature and low hygroscopicity with a mild sweetness. These unique properties make trehalose ideal for innovative applications in the bakery, snack, confectionary, beverage, meat and seafood, frozen food, as well as vegetable and fruit categories.
Speaker:
Paula Krogmann
Webcast Length: 28 minutes
Contact Hours: 0.50
Date Recorded: June 26, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was sponsored by Cargill
Trehalose is a naturally occurring, non-reducing disaccharide that offers unique functionality as compared to other saccharides commonly used in food and beverages. Trehalose has many physical properties of note: non-participation in the Maillard reaction, high heat and acid resistance, a high glass transition temperature and low hygroscopicity with a mild sweetness. These unique properties make trehalose ideal for innovative applications in the bakery, snack, confectionary, beverage, meat and seafood, frozen food, as well as vegetable and fruit categories.
Speaker:
Paula Krogmann
Webcast Length: 28 minutes
Contact Hours: 0.50
Date Recorded: June 26, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
