date:Aug 06, 2014
ng these innovative solutions to the US and European communities, as well as work together to discover new possibilities for the ingredient.
Some of the benefits of working with trehalose 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 go