TREHA™ consists of a naturally occurring saccharide found in our daily foods, such as mushroom, seaweed and yeast. It is ideal for processing fruit for drying, to highlight the fruits natural flavour while maintaining texture and quality.
How does TREHA™ work for dried fruits processing? Let's look into the secret, and unlock flavorful, tender dried fruits. TREHA™ takes your dried fruits up a notch!
How Does TREHA™ Work for Dried Fruit?
Highlighting The Flavor of Fruit
TREHA™ is only 38% as sweet as table sugar. This allows fruit processors to maintaining adequate sugar content without adding overwhelming sweetness. Fruit dried with TREHA™ imparts pleasant flavor profiles, rather than just sweetness.
Maintaining The Ideal Texture
Saccarides become absorbed into the pieces of fruit, providing an elasticity and softness. TREHA maintains the ideal texture of semi-dried fruits by inhibiting moisture loss, or being sticky due to deliquescence.
Inhibiting Discoloration
The color of dried fruit tends to be lost as time passes, especially when saccades in fruit decompose by acid or re-crystalize by dehydration. TREHA™ is stable even in acidic conditions, and has moisture retention abilities to avoid excessive dehydration.
Reducing Crystallization of Sugars
Controlling crystallization of sugars is one of the keys to producing high quality dried fruits. When sugars are re-crystallized, they release moisture and cause dehydration of the product. Natural components, such as fruit flavor and color are stabilized by dissolved sugars; TREHA™ is ideal for stabilizing the quality of dried fruits by way of slowing re-crystallization of sugars.
The picture on the right shows the cross section of dried pineapple stored for a few months. The dotted red line shows re-crystallization of sugar. Dried fruits with TREHA™ have much less crystallization and maintain a higher quality.
What is TREHA™?
Data behind the benefits
The advantages of TREHA™ are clearly shown by data. Sensory evaluation data shows TREHA™ highlights natural color and juiciness. Measurement shows TREHA™ lowers water activity (Aw) and keeps ideal Brix. Lowering water activity is one of the keys to producing dried fruits with stable quality. Re-crystallization of sugar causes increase of water activity, because sugar discharges moisture when it crystallizes. TREHA™ inhibits re-crystallization of sugars in dried fruits and stabilizes the quality of the products.
Sensory evaluation was conducted by 9 people, using 9-point scales. Dried mango with TREHA™ showed higher scores both in color and flavor.
Dried mango with TREHA™ keeps ideal Brix and water activity after 3 months storage.
Creating Solutions for You
We are the group of specialists with the food ingredients network of the Nagase Group. With deep knowledge based on glycoscience and passion to foods, we create customized solutions for you to overcome the challenges of food manufacturing.
TREHA™, the product name of high purity trehalose manufactured by Hayashibara Co., Ltd. in our group, is optimal for dried fruits processing. We ensure a stable supply chain widely covered the world. Please contact us if you have interest in TREHA™ or have any issues related with dried fruits production.
