Trehalose for The Food Ingredients Sweeteners

• Customization: Available
• CAS No.: 6138-23-4
• Formula: C12h22o112H2O
• Model NO.: trehalose
• Type: Powder
• Nutritional Value: Non-nutritional Type
• Resource: Natural
• Assay: >98.0%
• pH Value30% Solution: 5.0-6.7
• Loss on Drying: <1.5%(60c,5 Hours, Room Temperature Drying)
• Burning Residue: <0.05%
• Density: Crystal Trehalose 1.512g/cm3
• Transport Package: 25kg/Bag
• Specification: 25kg
• Trademark: Fuyang
• Origin: China
• HS Code: 2940009090
• Production Capacity: 30000mt/Year

Product Description

Product Parameters

Specifications:

Terms	Specifications
Appearance	White dry loose grain or crystalline powder, no visible foreign body,sweet taste, no peculiar smell.
Molecular formula	C12H22O11 • 2H20
Assay(dry basic)%	≥98.0
PH	5.0--6.7
Ignition residue,%	≤0.05
Loss on drying,%	≤1.5
Chroma	≤0.100
Turbidity	≤0.05
As, mg/kg	≤0.5
Pb, mg/kg	≤0.5
Mold and yeast, cfu/g	≤100
Total Plate Count, cfu/g	≤ 100
Coliforms, MPN/100g	Negative
Salmonella, cfu/g	Negative

Functional Characteristics of Trehalose

1. Inhibition of Starch Retrogradation
Trehalose is effective in preventing starch from aging, so it can be used in rice cakes, noodles, rice, cream, sauces and fried cakes, especially in low
temperature and freezing conditions.

2. Inhibit protein denaturation
Trehalose could prevent protein denaturation during freezing high temperature or drying. Adding trehalose to various protein-containing foods
could protect the natural structure of protein molecules and keep the flavor and texture of the food unchanged effectively.

3. Inhibit Lipid Oxidation and Deterioration
When fat is acidified or hydrolyzed, it will produce superacid compounds or volatile aldehydes, which will affect the taste of food and even make
it inedible. Most foods contain fat to some extent, and inhibiting fat deterioration is an important part of ensuring food quality;trehalose can exert
its effect on inhibiting fat deterioration. For example: when rice is stored, the fatty acids in the rice will decompose to create aldehydes, causing
the odor of rice bran. If add 2% trehalose, this phenomenon will be suppressed.

4. Inhibit the growth of ice crystals
Experiments show that trehalose can inhibit the formation of ice crystals. Therefore, the degree of damage to food during freezing and
thawing could be reduced.


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Any details, please feel free to contacts us.   Jeff Zhang