AA2G (INCI: Ascorbyl Glucoside) is a stabilized Vitamin C derivative — L-Ascorbic Acid 2-Glucoside — produced through enzymatic technology by Nagase. Unlike pure Vitamin C, AA2G is gradually metabolized in the skin into Vitamin C and glucose via naturally occurring alpha-glucosidase, providing a sustained, time-released supply of active Vitamin C.

This ingredient delivers multiple skin benefits including melanin inhibition, age spot lightening, collagen and hyaluronic acid synthesis support, UV damage reduction, and antioxidant protection. Its excellent formulation stability across various pH levels minimizes discoloration and degradation risk during manufacturing and storage compared to other Vitamin C derivatives.

Approved as a quasi-drug active in Japan for pigmentation claims, COSMOS approved, Halal certified, and China IECIC listed, AA2G is a globally trusted brightening and anti-aging ingredient for skin care and sun care product lines.

Glucosyl Naringin (INCI: Glucosyl Naringin, Naringin) is a water-soluble citrus flavonoid developed by Nagase by combining naringin with glucose through enzymatic modification. This innovation overcomes the low water solubility of natural naringin, enabling its use in a wide range of aqueous formulations.

It promotes elastin production in human dermal fibroblasts and actively encourages elastin fiber formation — a benefit that goes beyond conventional elastase inhibitors. This makes it a distinctive active for restoring skin firmness and elasticity that diminishes with age.

COSMOS-approved and ECOCERT verified, Glucosyl Naringin offers formulators a plant-derived, scientifically supported active for premium anti-aging and skin firmness formulations in the skin care segment.

TREHA® trehalose is a multi-functional disaccharide with unique benefits for freshness, texture, and flavor/aroma in food and beverages. Trehalose is naturally occurring in many common foods, such as mushrooms, baker’s yeast and honey. As an ingredient, TREHA® has unique benefits across a wide range of applications, including bakery, snack, confection, meat and seafood, fruit and vegetable processing, and beverages.

In meat applications TREHA® can be used to:

> Increase moisture retention to deliver improved yield of finished product

> Prevents ice-crystal damage during freeze thaw cycles

> Salt reduction (enhances saltiness)

> Flavour enhancement

Baking applications can also benefit from the addition of TREHA®:

> Inhibits moisture migration in pastries

> Reduce starch retro-degradation (staleness)

> Prevents ice-crystal damage during freeze-thaw cycles

> Reduces browning in baked goods