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99% Disaccharide Bakery Foods Natural Sweetener Powder

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China Dezhou Huiyang Biotechnology Co., Ltd certification
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99% Disaccharide Bakery Foods Natural Sweetener Powder

99% Disaccharide Bakery Foods Natural Sweetener Powder
99% Disaccharide Bakery Foods Natural Sweetener Powder 99% Disaccharide Bakery Foods Natural Sweetener Powder 99% Disaccharide Bakery Foods Natural Sweetener Powder 99% Disaccharide Bakery Foods Natural Sweetener Powder

Large Image :  99% Disaccharide Bakery Foods Natural Sweetener Powder

Product Details:
Place of Origin: Shandong, China
Brand Name: Huiyang
Certification: OU,FDA,KOSHER,MUI,HALAL,SGS,ISO22000,ISO9001,ISO14001,ISO22000
Model Number: food industry
Payment & Shipping Terms:
Minimum Order Quantity: 1000 Kilograms
Price: USD 1.2-1.8 Kilograms
Packaging Details: 20kg/paper bag 25kg/paper bag
Delivery Time: 5-8 work days
Payment Terms: L/C, T/T, D/P
Supply Ability: 15000 Metric Ton/Metric Tons per Year

99% Disaccharide Bakery Foods Natural Sweetener Powder

Description
Other Names: Crystalline Trehalose, Crystal Trehalose CAS No.: 6138-23-4
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

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99% Natural Sweetener Powder

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Disaccharide Natural Sweetener Powder

Trehalose for bakery foods /Sweeteners/trehalose dihydrate/food water retention agent/45% of sucrose

 

Product features

Trehalose Introduction

1. Name:Trehalose

 

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

 

2.What is trehalose?

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.

 

5.Component anylsis

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%

 

7.Physical property

(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

8.Application of Trehalose

Ⅰ.Food grade: 1. Baked foods 2. Candy 3. The chocolate candy class 4. Fruit class 

99% Disaccharide Bakery Foods Natural Sweetener Powder 0

 

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.

Welcome to quote!You can click our website to get more details.

 

9.Suggested Use:Trehalose in dairy application

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.

 

 

 

10.About our factory.

Annual output is 6,000MT.

99% Disaccharide Bakery Foods Natural Sweetener Powder 1

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.

 

 

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Packaging: 20kg/bag, 20MT/20GP

 

 

 

Factory:

99% Disaccharide Bakery Foods Natural Sweetener Powder 3

11.Why choose us?

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 Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Jack

Tel: +8617353521490

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