Trehalose is a non reducing sugar formed by the binding of two glucose molecules through a, a-1, and 1. Using starch as raw material, the reducing end of starch is transformed into trehalose structure through enzymatic conversion, and then trehalose is separated to form crystalline trehalose containing two crystal waters.
The structural formula of crystalline trehalose containing two crystal waters:
Molecular formula: C12H22O11 · 2H2O
CAS:6138-23-4
Product specifications and indicators
Appearance: White crystalline powder (dihydrate)
Trehalose content ≥ 98.0%
PH value (30% solution) 5.0-6.7
Drying loss ≤ 1.5% (60 ℃, 5 hours, room temperature drying)
Burning residue ≤ 0.05%
Physical and chemical properties of trehalose
(1) Density crystalline trehalose 1.512g/cm ³
(2) Crystalline trehalose with a melting point of 97 ℃ loses water at 130 ℃
(3) Melting heat crystallization trehalose 57.8kJ/mol
(4) Polarity+199 º (5% aqueous solution)
(5) Osmotic pressure (mosm/kg)
Basic characteristics: The sweetness of trehalose is 45% that of sugar. Trehalose has a refreshing and pleasant sweetness, with a soft taste. Compared with sugar, the sweetness can quickly penetrate and leave no aftertaste after consumption.
Trehalose has non reducing properties, and even when heated in the presence of amino acids and proteins, it is difficult to produce browning.
Trehalose is the most heat-resistant and acid resistant sugar among disaccharides, with stable properties and resistance to coloring and decomposition. It can be widely used in food processing.
Trehalose has very stable properties and is not easily hygroscopic, making it the most suitable for making candies, pastries, sugar coated pills, etc. There is no need to worry about moisture absorption when working in food enterprises.
The solubility of trehalose in water is lower than that of sugar and close to that of maltose. Due to its good crystallinity, it can be used to produce products with low moisture absorption.
Trehalose has a glass transition temperature of up to 120 ℃. This characteristic, combined with its process stability and low hygroscopicity, makes trehalose
It becomes a high protein protective agent and an ideal spray drying flavor retention agent.
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