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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 |
| PH Value (30% Solution): | 5.0-6.7 | Residue On Ignition: | ≤0.05% |
| Color In Solution (30% Solution): | ≤0.100 | Turbidity (30% Solution): | ≤0.050 |
| Pb: | ≤0.5mg/kg | Arsenic: | ≤1mg/kg |
| Cu: | ≤5mg/kg | SO2 Residue: | ≤0.2g/kg |
| Total Bacteria Count: | ≤1000cfu/g | ||
| High Light: | 99.5% purity trehalose dihydrate,trehalose dihydrate food sweetener,6138-23-4 |
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| 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 | 2.5 years |
| Arsenic | ≤ 1mg/kilo | PH | 5.0-6.7 |
| E.Coli | Negative | Salmonella | Negative |
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Description |
Trehalose, also known as mycose or trehalose, 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 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 synthesized by bacteria, fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis the ability of plants 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 cells 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 spoilage
4. Jam & Dehydrated vegetables
5. Beverage: adjust flavor; make blood glucose rise slowly and provide lasting energy
6. Cosmetics: preserve moisture
Contact Person: Donna
Tel: +86 15969639330
