Product Details:
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Product Name: | Trehalose | Other Names: | Crystalline Trehalose, Crystal Trehalose |
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CAS No.: | 6138-23-4 | Molecular Formula: | C12H22O11·2H2O |
Appearance: | White Crystalline Grain Or Powder | Sweetness: | 45% Of Sucrose |
Grade: | Food/cosmetics/pharmaceutical Industry | Purity: | >99% Min |
High Light: | Sweetener Trehalose Food Grade,99.5% Purity Trehalose Sweetener,CAS 6138-23-4 safe natural sweeteners |
Product name | High Quality Food Grade Trehalose with competitive price | CAS | 6138-23-4 |
Assay | Not less than 98% | Molecular Formula | C12H22O11 |
Appearance | White crystalline powder | Molecular Weight | 342.30 |
Odor | Characteristic | EINECS | 202-739-6 |
MOQ | 1kg | ||
Loss on drying | ≤ 2.0% (60, 5h) | Total ash | ≤ 0.06% |
Lead | ≤ 1mg/kilo | Shelf life | 2 years |
Arsenic | ≤ 1mg/kilo | PH | 5.0-6.7 |
E.Coli | Negative | Salmonella | Negative |
Description |
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis the ability ofplants and animals to withstand prolonged periods of desiccation. |
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Function |
It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase ascells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process, but, recently, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production. Trehalose is currently being used for a broad spectrum of applications. |
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Storage | Store in cool and dry places.Keep away from strong light. |
Application:
1. Baking: low sweetness; prolong shelf life; no Maillard reaction
2. Sugar: low sweetness;prevent moisture absorption
3. Rice Product:prevent aging;prevent noodle soup from spiilage
4. Jam & Dehydrated vegetables
5. Beverage:adjust flavour; make blood glucose raise slowly and provide lasting energy
6. Cosmtics:preserve moisture
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