OR WAIT null SECS
“With its mild sweetness, trehalose allows the flavor and true enjoyment of the crackers to come to the forefront, without masking other flavors,” says Cargill.
Cheese crackers made with Cargill’s Treha trehalose sweetener are bite-sized and perfect for snacking. Trehalose is only 38% as sweet as sucrose. “With its mild sweetness, trehalose allows the flavor and true enjoyment of the crackers to come to the forefront, without masking other flavors,” the company says. According to Cargill, trehalose has a clean taste profile, no aftertaste, and "a sweetness profile that is characterized by a rapid onset of sweetness with comparable persistence to sucrose.” It can also be used in combination with other bulk sweeteners. Trehalose can serve as a protein stabilizer in beverages and functions as a sweetener, increasing shelf life and enhancing texture in foods. In freezing and drying applications, trehalose has been shown to provide superior stabilization of proteins and biological systems, protecting against damage caused by desiccation or freezing. It remains stable in low pH conditions, even after heat processing and prolonged storage. (Photo: Cargill)