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.

Benefit 1: Improvement of melt-in-your-mouth texture

TREHA^® creates pleasant melt-in-your-mouth texture in ganache.

Upon addition of moisture to ganache, viscosity was compared.
The TREHA^® sample retains its shape when placed in the mouth, but its viscosity drops sharply as moisture increases in the mouth, which leads to a superior melt-in-you-mouth texture.

Benefit 2: Preservation of flavor during heating and processing

TREHA^® suppresses flavor degradation of chocolate during heating and processing while maintaining the aroma of cacao, allowing the flavor of chocolate to stand out.

Intensity of acetic acid and isovaleric acid were compared when cocoa, sugar and water were mixed and heated.
TREHA^® reduced the generation of these odor components, which cause off-notes typically generated during heating chocolate.

Benefit 3: Lower sweetness

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.

Benefit 4: Foam stability in a meringue

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^® stabilizes air bubbles, allowing the height of chiffon cake to be maintained, increasing in yield, and maintaining a silky and smooth texture in the mousse.

Benefit 5: Moisture retention

TREHA^® has significant capacity for moisture retention, which keeps confectionary moist and suppresses dryness.

The surface of each sample was compared with differing sugar content, which was added when whipping the meringue.
The surface of the sample without TREHA^® dries easily due to crystallization, whereas TREHA^® sample maintain a moist crumb.

Cross-section of truffles, that were preserved for 1 month, shows that the sugar samples starts to shrink, and gaps appear between the chocolate coating and the surface of ganache. The gaps containing air allow mold to grow easily

A variety of chocolate recipes containing TREHA^® are available on this page. To browse the recipe, click the name of the sweets of your interest.

Les Hommages / Ganache

Chocolate Banana Brownies / Chocolate Mousse

Chocolate Souffle / White Chocolate Matcha Terrine

Chocolate Swiss Roll / Chocolate Buns (Manju)

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