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Trehalose - The ingredient that delivers crispiness, frozen stability, enhanced freshness and more Webcast
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Trehalose is a naturally occurring, non-reducing disaccharide that offers unique functionality. Find out why Trehalose is ideal for innovative applications in the bakery, snack, confectionary, beverage, meat and seafood, frozen food, and other categories.
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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


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