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Product Details:
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| CAS No.: | 6138-23-4 | Other Names: | Trehalose Supplier |
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| Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 | Shelf Life: | 2.5 Years |
| Application: | Food Additive | Product Name: | Trehalose |
| Grade: | Food Grade | Appearance: | White Powder |
| High Light: | 99% Trehalose Food Grade,Trehalose Food Grade 99%,Organic Trehalose Food Grade |
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Product name: Trehalose Supplier
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.
The COA OF trehalose
| Items | Food grade | Cosmetic grade |
| Optical rotation[α]D20/(0) | +197o~+201o | +197o~+201o |
| Assay % | ≥99.0 | ≥98.0 |
| pH | 5.0~6.7 | 5.0~6.7 |
| Residue on ignition | ≤0.02% | ≤0.05% |
| Loss on drying | ≤1.0% | ≤1.5% |
| Chromaticity | ≤0.100% | ≤0.100% |
| Turbidity | ≤0.05% | ≤0.05% |
| Lead(Pb) | ≤0.1mg/kg | ≤0.5mg/kg |
| Arsenic(As) | ≤0.1mg/kg | ≤0.5mg/kg |
| Total microbial count | ≤100cfu/g | ≤300cfu/g |
| Molds and Yeasts | ≤100cfu/g | ≤100cfu/g |
| Coliforms,MPN/100g | Negative | Negative |
| Salmonella | Negative | Negative |
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.
Food Industry
1 Bakery products and western - style cakes Products
2 Sweets Products
3 Pudding & Ice-cream Products
4 Beverages Products
5 Rice and Flour Products
6 Aquatic products & seafood
Cosmetics Industry
Trehalose can effectively protect the epidermis cell, effective against skin aging, gently moisturize skin, make the skin luster, bright, tender, smooth, naturally healthy and elasticity. Trehalose, as a new generation of super moisturizing will become a focus in the cosmetics consumption.
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