TREHA® enhances the natural flavor of fruits because of its clean, modest sweetness while retaining moisture. Great news! Such properties apply to cacao to a great extent making irresistible sweets
Improvement of melt-in-your-mouth texture
Preservation of flavor during heating and processing
Foam stability in a meringue
In this blog, we touch on diverse topics about Japanese food cultures, practices together with the culinary secret, TREHA®, and its important role in the Japanese food industry. We hope our blog helps you obtain in-depth knowledge of Japanese cuisine and the science behind it, which is hard to find elsewhere.
TREHA® has won solid trust and reputation from world-class chocolatiers. Here is some science behind the five significant benefits recognized and approved by chocolatiers.
TREHA® creates pleasant melt-in-your-mouth texture in ganache.
TREHA® suppresses flavor degradation of chocolate during heating and processing while maintaining the aroma of cacao, allowing the flavor of chocolate to stand out.
TREHA® is 38% as sweet as sugar and lowers sweetness by partially replacing sugar. TREHA® creates subtle sweetness in a product, even with the use of white chocolate.
TREHA® reduces protein denaturation and stabilizes air bubbles. It even performs in hard-to-stabilize meringues with cocoa powder or chocolate, which are likely to collapse due to the cocoa butter contained in the chocolate.
TREHA® has significant capacity for moisture retention, which keeps confectionary moist and suppresses dryness.
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