FOOD AND BEVERAGE
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Bringing over 180 years of Japanese quality, Nagase offers innovative natural food ingredients for an end product of global caliber.
Trehalose is a naturally occurring, non-reducing disaccharide consisting of two glucose molecules bound by an a, a-1,1 glycosidic linkage. TREHA (trehalose from Hayashibara) is a crystal-line saccaride containing two water molecules per molecule of trehalose.
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Pullulan is an edible linear polysaccharide with unique characteristics such as exceptional adhesiveness, binding and film-forming properties, making it highly useful for innovative new food products.
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SUNMALT-S from Hayashibara is a high purity maltose, which is a disaccharide consisting of two glucose molecules bound with an α-1,4 linkage. SUNMALT-S is produced by the enzymatic processing of starch.
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FOOD and BEVERAGE: Treha
Trehalose is a naturally occurring, non-reducing disaccharide consisting of two glucose molecules bound by an a,a -1,1 glycosidic linkage. TREHATm (trehalose from Hayashibara) is a crystal-line saccharide containing two water molecules per molecule of trehalose.
Name:a -D-Glucopyranosyl a -D-glucopyranoside dihydrate
Chemical formula: CdH22011.2H20 Molecular weight 37833 CAS#: 6138-23-4
Many common natural foods contain trehalose. Only a few are listed in the graph below.
TREHA is manufactured from starch by an enzy-matic process under strict quality control. This process includes specific purification steps which yield high purity trehalose crystals.
TREHA is a trademark for trehalose and a registered trademark of Hayashibara in Japan, United States, Argentina, Australia, Belarus, Brazil, Canada, Chile, China, Croatia, Cuba, European Union, Hong Kong, Iceland, India, Indonesia, Israel, Malaysia, Mexico, New Zealand, Norway, Philippines, Republic of Korea, Russian Federation, Singapore, South Africa, Switzerland, Taiwan, Thailand, Turkey, United Arab Emir-ates, and Ukraine (as of May 31, 2013).
TREHA is a saccharide with excellent stability
SolubilityTREHA has good solubility in water, but is generally lower than sucrose.
Maillard reactionThe Maillard reaction (non-enzymatic browning) is caused by saccharides, including sugars, that chemi-cally react with proteins or amino acids. While some Maillard reactions are desired, it is also one of the major causes of food discoloration and off-flavors. Trehalose is a non-reducing sugar and will not contribute to Maillard reactions.
Low HygroscopicityTREHA is resistant to absorption
Vitrification propertyVitrification is a phenomenon in which a liquid substance does not crystallize but solidifies in an amorphous state. This usually occurs during a rapid change in temperature or drying. In the field of food science, it is known that saccharides and proteins contained in foods can become vitrified, which can contribute to the improvement of the stability and quality of foods. Food ingredients that have high glass transition temperatures are effective in maintaining the structure and quality of foods.TREHAm has the highest glass transition temperatures in disaccharides commonly used in food manufacturing.
Digestability / AbsorptionTREHA. is digested and absorbed in the small intestine in essentially the identical manner as sucrose and maltose. Since it contains two glucose molecules and is completely digested, it is an excel-lent source of energy (4 kcal/g). Consumption of TREHAT. results in a lower elevation of blood glucose and insulin in comparison to glucose.
Prevention of starch retrogradationIn general, foods containing starch gradually become stale or retrograde. TREHA is effective in preventing starch retrogradation.
Prevention of protein denaturationProteins can denature during manufacturing, storage and distribution, which leads to lower quality food. TREHA is effective in preventing the denaturation of proteins.
Taste improvementMany foods or ingredients have important benefits in the human diet, however, they can also have unwanted taste. TREHA is effective in modifying these tastes.
Reduction of damage during freeze / thawWhen foods are frozen, resident water forms ice crystals. Ice crystals can damage the structure of the food and results in significantly lower quality upon thawing. Trehalose has been shown to reduce the size of ice crystals formed during the freezing process.
FOOD and BEVERAGE: Pulluan
Pullulan is a water soluble polysaccharide commercially produced from a selected non-GMO strain of Aureobasidium pullulans using starch syrup as the substrate. It is produced from non-animal source material. Pullulan consists of maltotriose units (α-1,4-linked glucose molecules) polymerized by α-1,6-glucosidic bonds, which forms a stair-step-type structure.
Name: Poly[6)-α-D-glucopyranosyl-(1→4)-α-D-glucopyranosyl-(1→4)-α-D-glucopyranosyl -(1→]
Chemical formula: (C18H30O15)n
CAS #: 9057-02-7
Specifications subject to change.
Pullulan is manufactured using a fermentation process that is in compliance with good manufac- turing practices. After completion of fermentation and filtration, cell-free filtrate is further purified by deionization and decolorization prior to concen- tration and drying. Dried Pullulan is pulverized to a specific particle size and packaged in PE bags (net 10 kg), which are placed in cardboard boxes.
Lubricity and adherenceIn solution Pullulan is a Newtonian fluid with excellent lubricity and adherence, in spite of low viscosity. This makes Pullulan highly useful for foods requiring thickening.
StabilityAs compared to other polysaccharides, Pullulan solutions do not gel and have a lower viscosity. The viscosity of Pullulan solutions are stable even when metal salts are added. Prolonged heating at pH 3 leads to a decrease in viscosity, which is indicative of a hydrolytic depolymerization
Viscosity of Pullulan solutions in the presence of metal salts (10% solutions, 10 mmol/L metal salts)
Viscosity of Pullulan solutions at each pH before and after heating 10% solutions, 100°C, 30 min)
Binding propertyPullulan is effective at binding ingredients in finished products, such as granola bars. Pullulan can also be used as a binding agent in granulation and tablet formulations. It has lower friability than gum arabic even at a lower concentration, which is important in the handling and transportation of finished tablets.
Pullulan and gum arabic friability test
Tablets were made using glanulated microcrystalline trehalose, sugar ester, and Pullulan or gum arabic. The friability test was carried out with a friabilator at 22 rpm for 4 min.
Binding properties using almonds and cookies
Breaking strength of Pullulan almond bar
15 g of crushed almonds were added to 20 mL of 10% solutions of Pullulan or three other polysaccharides. After 10 seconds the excess solutions were drained, and the coated almonds were formed into bars in a 1×1.5×5 cm container. The bars were dried at 40°C for 6 hours before testing the breaking strength using a rheometer.
Pullulan adhesiveness (with xanthan gum) 
Adhesiveness was calculated from the weight of the solution that adhered to a glass stick dipped in the 0.25% xanthan gum solutions formulated with 0-4% Pullulan.
A special feature of Pullulan is that it can be made into an edible, transparent film. Pullulan film is highly adaptable and has numerous applications in food and pharmaceutical development, as well as industrial use. Pullulan film is useful for product development as it can be formulated with multiple ingredients, such as colors, flavors, aromas and functionally active ingredients. Also other thickeners can be added for texture control.
Pullulan film properties include:
1. Highly water soluble (insoluble in oils)
2. Edible
3. Odorless and flavorless
4. Low oxygen permeability
5. Excellent luster and transparency
6. Excellent printability
Comparison of film properties 
Oxygen permeability of various films
Thickening agentPullulan is useful as a thick-ening agent in salad dress-ings and sauces
Binding agent for sugar coatingsPullulan is an excellent multi-purpose binder for sugar coatings because of its low viscosity. It provides a smooth coating that is resis- tant to cracking.
Glazing agent for processed sea foodPullulan is a good glazing agent and can be used to createatransparentglaze. It has good workability due to its low viscosity.
Binding agentThe high adhesiveness and low viscosity of Pullulan make it excellent as a binding agent in such foods as granola bars, and tablets and as a granulation aid.
Film-forming propertiesPullulan has exceptional film-forming properties. It forms thin films that are transparent, oil resistant, have low oxygen permeability, and can also incorpo- rate colors, flavors, aromas, and active ingredients. Pullulan film can also be printed on, which is useful for many kinds of novelty food applications.
FOOD and BEVERAGE: Sunmalt
SUNMALT-S is produced by the enzymatic processing of starch.
Name: α-D-Glucopyranosyl-(1→4)-β-D-glucose
monohydrate
Formula: C12H22O11・H2O
Molecular weight:360.31
CAS#: 6363-53-7
Maltose is naturally found in most plants and animals as an intermediate substance. It is found in foods such as honey, oranges, grapes, nuts, and wheat-based products such as bread and beer. Maltose is used in a variety of foods and is one of the most common sweeteners consumed by humans.
SUNMALT is a trademark for maltose and a registered trademark of Hayashibara in Japan, United States, China, European Union, Republic of Korea, Russian Federation, Singapore, Taiwan, Turkey, Ukraine, and Viet Nam (as of May 31, 2013)
SUNMALT-S is only 42% as sweet as a 5% solution of sucrose.
SUNMALT-S has similar bulking properties as sucrose, so it can directly replace sugar if reduced sweetness is desired.
Below 80°C the solubility of SUNMALT-S is lower than that of sucrose.
SUNMALT-S is less likely than high fructose corn syrup to undergo the Maillard reaction with amino acids or proteins during heating.
SUNMALT-S is more stable than sucrose when exposed heat and acidic conditions, and therefore less likely to undergo decomposition.
SUNMALT-S has low hygroscopicity.
Each saccharide was mixed with 6% modified starch and then heated until gelatinized. The gels were then placed in Petri dishes and stored in a freezer. The gels were initially transparent. Over 1 week, the gels underwent 4 cycles of freeze-thaw, with loss of transparency indicating that starch retrogradation had occurred. The starch gel containing SUNMALTTM-S maintained a greater amount of transparency than gels containing the other saccharides.
Sponge cakes were prepared in which SUNMALT-S , starch syrup, or sorbitol replaced about 20% of the sucrose. All 4 cake formulations were stored at 25°C for 6 days and measured for hardness by rheometer.
Low melting pointSUNMALT-S has a low melting point(111-128°C) so it is a glazing agent for pies and cookies or at binding toppings. 
The samples were evenly covered with sucrose (powdered sugar) or SUNMALT-S on the surface, and then baked for 14 minutes at 200°C. SUNMALT-S completely melts on the pie, making a lustrous glaze, while the sucrose forms a crumbly coating on the surface.
