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Product Details:
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Other Names: | Crystalline Trehalose, Crystal Trehalose | CAS No.: | 6138-23-4 |
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Appearance: | White Crystalline Grain Or Powder | Grade: | Food/cosmetics/pharmaceutical Industry |
Sweetness: | 45% Of Sucrose | Purity: | >99% Min |
Usage: | Sweeteners | ||
High Light: | Bakery Foods Natural Sweetener Powder,99% Natural Sweetener Powder,Disaccharide Natural Sweetener Powder |
Trehalose for bakery foods /Sweeteners/trehalose dihydrate/food water retention agent/45% of sucrose
Other names:α,α‐Trehalose; α-D-glucopyranosyl-(1→1)-α-D-glucopyranoside
CAS Number :6138-23-4 (dihydrate)
Payment: T/T
Store: in cool and dry places.Keep away from strong light.
Guarantee period: 30 months
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.
3.Brief introduction of Huiyang trehalose
1.trehalose 98-100% pure , food grade, manufactured in China by Dezhou Huiyang.
2.trehalose is a multi-functional sugar. its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists. trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. it has a moderate glycemic index with low insulinemic response.
3.trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.
4.Properties of trehalose
1. low cariogenicity
trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.
2. mild sweetness
trehalose is only 45% as sweet as sucrose. it has a clean taste profile
3. low solubility and excellent crystalline
water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.
4. high glass transition temperature
the glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
Product name | D(+)-Trehalose dihydrate |
Item | Specification |
Description | White crystal with a sweet taste, virtually odorless |
Assay | Not less than 98% |
Loss on drying | Less than 2.0% (60, 5h) |
Total ash | Less than 0.06% |
Lead | Less than 1mg/kilo |
Arsenic | Less than 1mg/kilo |
Coliform | Less than 30 MPN/100g |
pH | 5.0 - 6.7 |
Total aerobic counts | Less than 400 CFU per gram |
Salmonella | Negative |
6.Nutrition Information OF Trehalose
Item | Per 100g | Nutrition Reference Values% |
Energy | 1486KJ | 18.2% |
Carbohydrate | 88.7g | 30% |
Sugar | 88.7g | 30% |
Protein | 0g | 0% |
Fat | 0g | 0% |
Fiber | 0mg | 0% |
Sodium | 0mg | 0% |
Trans fat | 0mg | 0% |
Saturated fatty acid | 0mg | 0% |
Cholesterol | 0mg | 0% |
(1).Sweetness
The sweetness is only 45% of granulated sugar, the sweet taste is moderate. It can maintain the original taste of product. It is a kind of healthy high quality sugar.
(2.)It is a product with stable vitrification process
The vitrification transition temperatures of trehalose can reach to 100℃ above. Adding a small quantity of trehalose can easily perform vitrification process for the food and furthest maintain the food stability.
(3.)Acid and heat stability
Trehalose is the most stable natural disaccharide in heat resistance and acid resistance. Since it is hard to change color or to be decomposed, it is widely used in food processing enterprise
(4).Dissolution and crystallization
Ⅰ.Food grade: 1. Baked foods 2. Candy 3. The chocolate candy class 4. Fruit class
Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products
ⅡCosmetics grade: It can be used as cosmetics moisturizing anti-aging function.
Ⅲ..Medical grade: Trehalose can be used to study the preservation of biological reagents.
In addition, trehalose can be used as a sweetener, stabilizer for dried and frozen foods, moisture retainer in medicines and cosmetics, and drug preservative.
Trehalose can replace other sweetener such as Stevia, sucrose, fructose, honey, glucose,Aspartame, ansaimi, maltitol and other sweeteners. and cheaper than other sweeteners.
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1. chinese/western-style dim sum
name | function | trehalose/sugar |
moon cake (stuffing) | moisturizing, sweetness mild, significantly reduce the sweet and tired, anti-aging, to extend the product shelf life | trehalose accounts for the total amount of sugar20%---35% |
dessert stuffing (bean paste, etc.) | low sweetness, improved sweetness, extended shelf life, to prevent aging, moisturizing and prevent water outflow, get more tight stuffing | trehalose accounts for the total amount of sugar25%---50% |
western pastry (bread cake) | low sweetness, keep the texture soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability; | trehalose accounts for 10% of total sugar - 30%,or or by adding the amount of flour 3-8% to replace part of the sugar |
ice cakes, dumplings, sesame seeds | to prevent starch aging, the deposit can also maintain q sense | trehalose accounts for starch 2%- 5% |
2. candy snacks
name | function | trehalose/sugar |
jelly, pudding | improve the taste, low sweetness, after eating no taste, stable gel, to prevent moisture absorption, to prevent browning | trehalose accounts for the total amount of sugar 30%---40% |
toffee | low sweetness, improve the taste, improve the sense of cream | about 5% |
crisp sugar | to prevent moisture absorption, low sweetness, improve the taste, cover up the smell, enhance heat resistance, acid resistance | for different purposes 1%--6% |
juice/fudge | low sweetness, keep moisture, prevent moisture absorption | trehalose replaces 10% fructose syrup |
sugar tablets | low sweetness, as an excipient to prevent moisture absorption and improve taste | 25%---100% |
chewing gum | low sweetness, diamonds, giving moisture sense, to prevent hardening, cover the smell | trehalose accounts for the total amount of sugar 10%---25% |
chocolate | low sweetness, improve taste, keep flavor | trehalose accounts for the total amount of sugar 1%--15% |
sugar-coated snacks | keep crisp taste, prevent moisture absorption, low sweetness, shiny, cover oil smell improve taste, inhibit protein denaturation, balance taste, increase grease | add 1 to 10% of the amount of raw materials |
3.drink
name | function | trehalose/sugar |
solid drink | adjust the balance taste, cover or reduce the bitterness, adjust the sweetness to reduce the sweetness, so that the powder with oil dispersion, can stabilize the particles, to prevent browning and improve the flavor. | 1--5% |
sports drinks | after drinking blood sugar increased slowly, the peak is also very low, lower the time is longer, the energy to provide lasting | 810% |
fruit juice | improve the flavor, (to improve fruit juice), to prevent discoloration, improve sweetness, cover astringency | 0.5%--2% |
tea, vegetable drinks | there is inhibition of green astringent taste, mask the bitter taste of the effect | 1% |
milk beverages | improve the sweetness, cover the bitter taste of minerals, adjust the sour | 13% |
soy milk | adjust the flavor, inhibit the smell of beans | 25% |
fruit wine, sweet wine | stable nutrients, low sweetness, cover astringency, to prevent browning | 28% |
4.rice products
name | function | suggest dosage |
rice food | prevent aging hardening, keep soft and resistant to cold, keep the grain shape, inhibit rice juice spill, improve the taste, improve the flavor, inhibit the odor, inhibit chen meters taste. | by the amount of rice 1%-5% |
flour food | prevent aging, improve the taste, to prevent the string taste, to prevent the pasta juice overflow sticky | by the amount of flour 1%-5% |
baking | low sweetness, to prevent aging, softening | trehalose accounts for the total amount of sugar 10%---30% |
rice cake | improve the taste, improve the taste, low sweetness, to prevent aging, highlight the flavor | trehalose accounts for the total amount of sugar 30%---40% |
5. seafood aquatic products
name |
function | suggest dosage |
livestock and poultry meat processing products | improve the freezing tolerance, protect the protein, to prevent the formation of fatty acid decomposition of meat smell | 2%--8% |
aquatic products processing(fish, surimi, fish and its finished products) | improve the freezing tolerance, protect the protein, to prevent dehydration, softening, inhibition of fish rot smell, maintain flexibility and fresh taste, to prevent aging to improve the taste, to prevent tissue atrophy | 2%---8% |
grilled fish fillets | cover the fish smell, improve the taste, to prevent hardening, to maintain water activity, to prevent discoloration | 2%---8% |
seasoned seaweed | to prevent moisture, improve the taste, low sweetness | 5% of the seasoning solution |
6. vegetables and fruit products
name | function | suggest dosage |
dried fruit | low sweetness to prevent moisture, improve the perception, rehydration quickly | trehalose accounts for the total amount of sugar 30% |
jam | low sweetness, improved flavor | trehalose accounts for the total amount of sugar 10%-30% |
dehydrated vegetables | excellent rehydration performance to prevent discoloration | completely replace the original as a protective agent of glucose, sorbitol, sucrose |
7. condiment
name | function | suggest dosage |
sauces | low sweetness, stable gel effect, to prevent discoloration, improve flavor | trehalose accounts for the total amount of sugar 30% |
pickle | improve the taste, maintain the flavor, keep moisture, prevent browning | 0.5%--3% of the seasoning solution |
soup powder material | prevent bitter taste of some amino acids, adjust the sweetness, prevent browning, prevent starch aging, improve the dispersion of powder | 1%--5% |
Properties: white crystalline granule or power, easy to dissolve in the water, slightly soluble in alcohol and insoluble in ether.
Annual output is 6,000MT.
Specification:
Terms | Specifications | Result |
Appearance | White crystalline power | Pass |
Assay (Dry Basis) | >99.0% | 99.8% |
Loss on Drying | ≤1.5% | 1.0% |
Residue on Ignition | ≤0.05% | 0.02% |
Optical Rotation | +197°~ +201° | +198° |
pH | 5.0~6.7 | 6.0 |
Chroma | ≤0.1% | 0.05 |
Turbidity | ≤0.05% | 0.02 |
Pb | ≤ 0.1mg/kg | 0.01mg/kg |
As | ≤ 0.5mg/kg | 0.1mg/kg |
Cu | ≤ 5mg/kg | ﹤ 5mg/kg |
Total Bacteria Count | ≤1000cfu/g | 40cfu/g |
Coliform | Negative | Negative |
Salmonella | Negative | Negative |
Shigella | Negative | Negative |
Staphylococcus Aureus | Negative | Negative |
Storage Condition | Stored In Cool and Dry place | |
Conclusion: Confirm to the standard of GB/T 23529-2009. |
Certificates: ISO9001, ISO22000, HALAL, OU.
Packaging: 20kg/bag, 20MT/20’GP
Factory:
quality:we have relevant certifications and trade all over the word.I could send the sample to you for free.
price:we can give you the 80% discount than others.
Looking forward to cooperating with yours.Waiting for your reply.
DEZHOU HUIYANG BIOTECHNOLOGY CO.,LTD.
Add.: Economic Development East Zone, Pingyuan County, Dezhou City, Shandong Province, China
Tel.: 86-532-55575619 Cel.: 86-18663978336(SKYPE/WECHAT/WHATSAPP) E-mail:fiona@bio-fuyang.com
Contact Person: Jack
Tel: +8617353521490