Natural Food Sweetener Trehalose Crystalline Trehalose
Description:
Trehalose is irreducibility disaccharide formed by two glucose molecules jointed with α,α-1, 1 keys.
It is a kind of safe and reliable natural carbohydrate, is with outstanding performance for maintaining cell viability and biomacromolecule activity, and has an honor of "Life Sugar" In scientific community.
The sweetness is only 45% of sugar, the sweet taste is moderate.
It can be used as a special food ingredient to prevent food spoilage, restrain the nutrient deterioration, maintain food fresh flavor and improve food quality;
it is enormously expand the function of trehalose as natural edible sweetening agent.
It is also the important components of cosmetic for maintaining cell viability and preserving moisture, and has achieved accreditation of American Generally Recognized As Safe (GRAS).
Product name: Trehalose dihydrate
Other Names: Crystalline trehalose, crystal trehalose
Chemical Name: α-D-glucopyranosyl-α-D-glucopyranosyl
CAS No.: 6138-23-4 EINECS No. : 202-739-6
Molecular Formula: C12H22O11·2H2O Molecular Weight: 342.30
Appearance: White crystalline granule or powder
Solubility: Easily soluble in water, hot alcohol, glacial acetic acid, can't dissolve in acetone.
Properties:
1, Low cariogenicity
Trehalose has been fully tested under both in vivo and in vitro cariogenic system,
so it has substantially reduced cariogenic potential.
2. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile.
3. 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.
4. High Glass Transition Temperature
The glass transition temperature of trehalose is 120ºC, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
Applications:
In The Food & healthcare industry :
Trehalose are widely be used in food industry, such as Chocolate, candy, drinks, baking products,
frozen food, frozen seafish etc....
1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging,
enhance anti-freeze capability.
2. Heat resistance, acid resistance, improved freezing performance,
trehalose is the most stable of natural disaccharide.
3. No colorability, trehalose does not cause the maillard reaction.
4. High glass transition temperature, high stability, prevent dental caries.
5. Prevent protein denaturation and lipid oxidation, protect biological activity.
6. Modify or cover the taste, improve, remove or enhance foods' special smell and taste.
7. Lasting and stable energy source, does not cause rapid and sharp change of blood sugar.
Specification:
| Items |
food grade |
cosmetic grade |
| Appearance |
White crystalline powder |
White crystalline powder |
| Purity(Trehalose) |
>98% |
>99.0% |
| Loss on drying |
<1.5% |
<1.0% |
| Ignition residue/% |
<0.05 |
<0.02 |
| PH |
5.0~6.7 |
5.0~6.7 |
| Chroma |
<0.1 |
<0.1 |
| Turbidity of solution |
<0.05 |
<0.05 |
| Lead (Pb) |
≤0.1mg/kg |
≤0.1mg/kg |
| Arsenic (As) |
≤0.5mg/kg |
≤0.5mg/kg |
| Fecal Coliform(mpn/100g) |
Negative |
Negative |
| Total number of bacteria |
≤300cfu/g |
≤300cfu/g |
| Yeasts and molds |
≤100cfu/g |
≤100cfu/g |
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