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Prevent Bread and Bakery Going Stale with Treha TM TREHALOSE from Hayashibara
Do You Want to Increase the Shelf Life of Your Bread and Bakery Products and Therefore Reduce Costs and Wastage?
TREHATM Trehalose from Hayashibara could help you improve your fresh, frozen or part-baked bread and bakery products.

TREHATM Trehalose reduces starch retrogradation and moisture migration so can be used to help prevent starch based bakery products from going stale.

Other properties of TREHATM include:


Highly stable

Prevents starch retrogradation

Reduces water activity

Non-reducing/ Non-colouring

Low cariogenicity

Low hygroscopicity

High glass transition temperature

Depresses freezing point

Marijana Blazevic (Product Manager) will be delivering the Technical presentation on Trehalose on 29th April 10.00-10.20 am; attendance is free. The visitors are encouraged to visit us on stand 101 to discuss the benefits of Trehalose: Technical experts from Hayashibara and our exclusive distributor Cornelius will be on hand to help you with your enquiries.

From the Creators of:
• Personal Care Ingredients Asia (PCIA)
• Personal Care Ingredients Europe (PCIE)
• Cosmetic & Household Ingredients (CHi)
• Personal Care & Household Ingredients (PCHi)
• Household Ingredients
• ConChem
• Preservatech
• Active Ingredients
• European UV Sunfilters
• The Skin Conference

   NutraFormulate Organising Office:
Step House, North Farm Road, Tunbridge Wells TN2 3DR United Kingdom.
Tel: +44 1892 518877
Fax: +44 1892 518811
Email: Nutraformulate@stepex.com