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Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose

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Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose

Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose
Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose

Large Image :  Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose

Product Details:
Place of Origin: Made in China
Brand Name: HUIYANG
Certification: ISO22000,ISO14001,ISO9001,HAHAL,KOSHER,MUI
Model Number: HY-WJ-044
Payment & Shipping Terms:
Minimum Order Quantity: 1000 kgs
Price: USD 1.2/kg---USD1.8/kg
Packaging Details: 20kg/bag,25kg/bag
Delivery Time: 5-10 days
Payment Terms: L/C, T/T, Western Union
Supply Ability: 15000tons per year

Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose

Description
Assay (%): 98.0~102.0 Specific Rotation[ɑ: 2
Loss On Drying (°): ≤1.5 Residue On Ignition (°): ≤0.05
Chromaticity: ≤0.100 Turbidity: ≤0.05
PH: 5.0~6.7 Praduct Name: Trehalose
Other Name: Trehalose Powder
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Trehalose

Trehalose is a kind of sugar that preserves life. " Trehalose is not only useful for the food industry.
Other sugars do not have this performance.

 

Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose 0

One of the most important fact about trehalose is that both exogenous and endogenous trehalose have the same protective effect on living body and biological molecules.
Because the amount of endogenous trehalose existed in most living bodies so small that utilization of exogenous trehalose became increasingly important in the fields such as pharmaceutical, food, cosmetics, agriculture and biotechnology.

In addition to be excellent activity protective reagent of protein medicines, enzyme, vaccines and other bio-products, trehalose is the key important component of keeping cell activity and cosmetics moisture.

Furthermore, trehalose is a unique food ingredient which can avoid the food degradation and then keep the fresh flavor of original food.

So, as the sweetener, trehalose is widely used in food process

The physical speciality of trehalose

1. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

2. Process stability
Trehalose is a non-reducing sugar and will not take part in Mallard reactions with amino acids or proteins during the manufacturing processing and storage even at elevated temperatures. Thus, trehalose can be favorably used in food and beverage where heat treatment is required or storage at high temperature.

3. Perfect heat and acid tolerance
Trehalose is very stable to heat and acid during processing and storage, and would not become colored and broken down even heated for 30min at 100, pH3.0.

4. 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.

5. Low hygroscopicity
Some foods themselves are not hygroscopic, but their hygroscopicity can rapidly increase once sugars such as sucrose and maltose is added, and then foods' original flavor and shelf life changed. Trehalose has a very low hygriscopicity and remains stable up to 95% relative humidity. Thus, trehalose can be used as sweetening in food process.

Application: Trehalose are widely used in food, drink, pharma, cosmetic area

Specification as below:

 

 

Item Specification
Formula 2H2O (dihydrate)
Description White crystal with a sweet taste, virtually odorless
Assay Not less than 98%
Loss on drying Less than 2.0%
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

 

 

Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose 1Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose 2Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose 3Low Hygroscopicity Healthy Sweetener Pure Powder Trehalose 4

 

Applications Usage level Benefits Notes

 

 

 

Surimi

Add 5%

Prevents protein damage during freezing

 

Retains elasticity

 

Reduces discoloration and off smells caused by protein denaturation and lipid

oxidatinon

The benefits of Trehalose are most recognizable in finished products which use surimi

 

Results vary depending on type of fish

 

 

Fish Fillet

Soak in a 5% solution for more than 30 minutes at 5°C

(41 °F)

Reduces discoloration and off notes

 

Protects proteins during freezing

 

Increases yield

pH of the solution needs to be within the neutral to alkaline range to increase yield

 

Frozen shrimp and squid data available

Maintains fresh texture

 

 

   
Applications Usage level Benefits Notes

 

 

Sausage

Add 2 – 3%

Keeps fresh meat color in uncooked sausages

 

Keeps the fresh, moist texture

 

Protects lipids and proteins preventing off notes

Benefits are most recognizable in ground meats

 

Can be labeled as a “binding agent” up to 3% of the finished product’s NET weight

       

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Angelwei

Tel: +86-13385340181

Send your inquiry directly to us (0 / 3000)