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Product Details:
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| Product Name: | Food Additive Organic Trehalose | CAS No.: | 6138-23-4 |
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| Other Names: | Alpha-D-Glucopyranosyl-alpha-D-glucopyranoside | MF: | C12H22O11.2(H2O) |
| Molecular Weight: | 378.33 | Function 1: | High Water Retention Capabilities |
| Function 2: | Prevent Moisture Absorption | Function 3: | Low Sweetness |
| High Light: | Organic d trehalose anhydrous,Food Additive d trehalose anhydrous,6138-23-4 organic trehalose |
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Food Additive Organic Trehalose and D-Trehalose Anhydrous CAS 6138-23-4
Introduction
Product name: Trehalose
CAS No.: 6138-23-4
Other Names: alpha-D-Glucopyranosyl-alpha-D-glucopyranoside
MF: C12H22O11.2(H2O)
Molecular Weight: 378.33
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. 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.
Function
Trehalose 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. Trehalose is currently being used for a broad spectrum of applications.
1. 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.
2. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process. Trehalose is currently being used for a broad spectrum of applications.
Application:
1 Bakery products and western - style cakes Products
2 Sweets Products
3 Pudding & Ice-cream Products
4 Beverages Products
| Vegetables and Rice | |||
| Applications | Usage level | Benefits | Notes |
|
Dried Vegetables |
Coat vegetables evenly with Trehalose and steam for five minutes before drying |
Maintains natural look of vegetables by protecting the cell structure
Cheaper alternative to expensive freeze-drying
Helps maintain anti-oxidant activities
Re-hydrates faster |
Works well for dried potatoes, apples, pumpkins and carrots |
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Potato Products |
Soak peeled potatoes in a 10% Trehalose solution for 30 minutes or longer |
Extends shelf life by delaying starch retrogradation
Prevents discoloration |
May need to adjust the soaking time depending on variety of potatoes and surface area |
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Cooked Rice |
Add 2-3% against uncooked rice before cooking in a rice cooker |
Keeps fresh texture even under refrigeration
Delays starch retrogradation and hardening |
Concentration can be increased up to 5%
Optimal for medium grain rice and short grain rice
Sushi rice recipes available |
| Items | Specification | Result |
| Appearance | White crystal with a sweet taste,virtually odorless | White crystal with a sweet taste |
| Assay | Not less than 98% | 99.5% |
| Loss on drying | Less than 2.0%(60.5h) | 1.55% |
| Total ash | Less than 0.06% | 0.046% |
| Lead | Less than 1mg/kilo | 0.757mg/kilo |
| Arsenic | Less than 1mg/kilo | 0.893mg/kilo |
| Coliform | Less than 30MPN/100g | 28MPN/100g |
| PH | 5.0-6.7 | 6.35 |
| Total aerobic counts | Less than 400CFU per gram | 105 CFU per gram |
| Salmonella | Negative | Negative |
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