Usage Chart
There are so many ways to benefit from TREHA® in the professional kitchen! Once you’re acquainted with this simple-to-use product,you’ll love the endless culinary innovation it makes possible.

Here are a few helpful usage suggestions to get you started.

BREAD

Add TREHA equivalent to 2% to 10% of the weight of flour®

RICE

When cooking the rice, add TREHA equivalent to 2%of the weight of uncooked rice. Water is increased byaround 5% of the usual quantity.
®

NOODLES / PASTA• Maintains moist and soft texture• Low sweetness brings out the characteristic flavors of
the bread’s ingredients• Maintains softness and glossiness over and an
extended time
• Suppresses the smell of rice bran and unpleasantodors that can arise when rice is kept warm

Add TREHA equivalent to 1% to 2% of the weight of flour• Shortens cooking time and helps stop noodles frombecoming overly soft after boiling• Maintain moisture of fresh noodles

DUMPLINGS• Maintain moisture of dough®

Add TREHA equivalent to 1% to 3% of the weight of flour®

MEAT / FISH

Add TREHA equivalent to 2% to the weight ofmeat or fish (sprinkle on the raw meat or add
to the seasoning liquid)• Suppresses unpleasant odors• Maintain soft and moist texture of meat
while cooking

CRUSTACEANS• With TREHA® added to the cooking water,
the body turns a vivid color and the head does
not easily darken• Suppresses unpleasant odors and maintains a tenderchewiness®

Add TREHA equivalent to 2.5% of the weight ofcooking water
®

SALAD

Cut the vegetables and soak for 30 minutes in®
water containing 3% TREHA• Helps stop vegetables going limp and preserves theircrunchy texture, even over a long time
• Makes salad leaves crunchy, and suppresses browning

BLANCHED VEGETABLES

Add TREHA equivalent to 2% to 3% the weight ofthe cooking water®

TOMATO SAUCES

Add TREHA equivalent to 1.5% of the weight of
all ingredients®

BÉCHAMEL SAUCE

Add TREHA equivalent to 3.5% of the weightof all ingredients®

MOCHI (Rice Cakes)• Vegetables finish up more vividly colored• Keeps a moderate firmness• Brings out the flavor of tomatoes and mellows
the taste• The sauce finishes up with a beautiful color• The sauce finishes up nice and smooth and the milky
flavor is enhanced• Prevent dripping from sauce after freeze-thaw

Add TREHA equivalent to 10% of the weight of uncooked
sticky rice

• Maintains softness

EGG DISHES• Gives egg dishes a fine texture, and they finish upnice and fluffy• Keeps moist texture even after a long time®

Add TREHA equivalent to 3% of the weight of the egg®

PASTRY DOUGH (Pâte Brisée)Add 5% of total weight

LADYFINGERS (Pâte à Biscuit)
Replace 20% of sugar

SOUFFLÉReplace 30-40% of sugar in meringue

POUND CAKE (Pâte à Cake)
Replace 15-20% of sugar

BAKED CHEESECAKE
Replace 20-40% of sugar

CRÊPEReplace 30-40% of sugar

WAFFLEFor a recipe with meringue, replace 30-50% ofsugar. For a recipe without meringue replace 20%of sugar.

• Enhances flaky texture• Maintains crispiness• Stabilizes meringue• Enhances light, airy texture• Maintains softness even after a freeze-thaw cycle• Enhances airy texture• Inhibits damage from freezing• Enhances soft and moist texture• Inhibits water-fat separation during preparation• Inhibits dryness• Enhance smooth texture• Enhances fresh cheese flavor• Maintains moistness and softness• Maintains freshly made texture and flavors even aftera freeze-thaw cycle• Creates moist, yet light texture• Enhances buttery flavors• Enhances volume

• Improves formability••

GANACHEVANILLA ICE CREAM

SORBET• Enhances “milky” notes•• Provides smooth texture that scoops easily• Extends bowl life

CUSTARD CREAM (Crème Pâtissière)

WHIPPED CREAM (Crème Chantilly)®

(Japanese Patent 3362763: Manufacturing Cream Kind by FUJI OIL Co., LTD.)

BUTTER CREAM (Crème au Beurre)• Inhibits water release• Provides a clean aftertaste• Enhances “milky” notes• Depending on application, TREHA® should be added
in in addition to sugar rather than replacing sugar.
The cream should have 40% Brix when it is frozen• Inhibits water release• Enhances “milky” notes• Lowers sweetness• Adds freezing stability• Inhibits fat release•••• Enhances fruit colors

JAM

FRUIT COMPOTE

FRUIT CHIPS•®

BUTTER COOKIES• Enhances crispiness• Inhibits “weeping”••• Maintains crispiness

The information provided herein is for customers in the food industry and/or food related industries. The food industry and/or food related industry customer is solely responsible for determining whether productsare incompliance with applicable laws and other governmental enactments.
The information and all technical and other advice are based on Nagase Viita’s knowledge and experience. Performance of the productsdescribed herein should be veriﬁed by testing and carried out only by qualiﬁed experts.
It is the sole responsibilities of the customer to carry out and arrange for such testing. However, Nagase Viita assumes no liabilityfor such information or advice, including the extent to which such information or advice may
related to third party intellectual property rights. Nagase Viita reserves the right to make any changes to information oradvice at any time, without prior or subsequent notice.
Nagase Viita disclaims all representations and warranties, whether express or implied, and shall have no liability for, merchantability of the product or its ﬁtness fora particular purpose (even if Nagase Viita is aware ofsuch purpose), or otherwise. Nagase Viita shall not be responsible for consequential, indirect or incidental damages (including loss of proﬁts) or any kind. It is thecustomer’s sole responsibility to follow all applicable laws,
regulations, and rules of the use and arrange for inspection and testing of all products by qualiﬁed experts.

TREHA is a trademark of Nagase Viita Co., Ltd., registered in Japan, the U.S. and other countries.