| Customization: | Available |
|---|---|
| CAS No.: | 99-20-7 |
| Formula: | C12h22o11.2H2O |
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Food Ingredients white color high purity 99% Trehalose Powder
Specification of trehalose
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item
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specifications
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food grade
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MF.
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C12H22O11.2H20
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|
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Trehalose %
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> 98.0
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99.1
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dry weight loss/%
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<1.5
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0.1%
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ignition residue/%
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<0.05
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<0.03
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|
optical rotation
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+197ºC~+201ºC
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+198ºC
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PH Value
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5.0-6.7
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6.6
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Chroma
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<0.1
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0.02
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Turbidity
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<0.05
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0.008
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(Pb)/(mg/kg)
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≤0.1
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0.1
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(As)/(mg/kg)
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≤0.5
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0.5
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(MPN/100g)Fecal coliform
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negative
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negative
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(cfu/g) Total number of bacteria
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≤300
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10
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E.Coli
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negative
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negative
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characteristics of trehalose
1.Sweetness is 45% of sugar:
Trehalose has a mild sweetness but lasts longer than sugar.
It can improve the sweetness of foods with high sugar content.
It can be used in combination with other sweeteners and can be unique to food materials.
2. Non-coloring: Trehalose does not cause the Mena reaction and maintains the color of food.
It is suitable for foods and beverages that require heat treatment or high temperature storage.
3. Acid and heat resistance:
Trehalose is a relatively stable sugar in natural sugars and is suitable for various food processing processes.
4. Crystallinity:
The solubility of trehalose to water is equal to that of sugar.because of its good crystallinity,
it can be made into icing sugar, sugar ornaments, soft candy, and candy.
5. Low Hygroscopicity:
Trehalose is also very stable at a relative humidity of 95% and
is suitable for making sugar-coated tablets and the like.
6. Nutrition:
Trehalose is a source of nutrition like sucrose and maltose.
7. Low touch:
trehalose low touch
8 to prevent starch aging:
Trehalose better than maltose, can be applied to mochi, sponge cakes, potato cakes,
sauces, noodles, etc., under refrigeration or freezing effect is more pronounced.
9. Prevent protein denaturation:
Trehalose can be applied to freezing, refrigerating, and drying foods. In foods containing proteins,
foods that are not easily denatured and degraded can be produced.
Produce flow chart of trehalose
usage of trehalose
1. Low-sweetness foods:
(replace 10 to 99.9% of sugar), snacks, cakes, bean paste, jams, seasonings, and general seasoned processed foods.
2. Prevent starch aging:
(add 2~5% to various starches)
The use of chilled frozen foods can increase frost resistance (dumplings, buns, prepared foods, etc.),
Baked goods (cakes, breads, pastry, pizza, etc.), noodles (Wu Neng Noodles, Chinese Noodles, Japanese Noodles, Ramen noodles), Rice (Sushi Rice, Rice Balls, Snack Rice, Rice Cakes, etc.), Starch-containing Traditions Foods, snacks (Matsusaki, rice cakes, rice cakes, rice crackers, lotus root, bean paste, mutton, etc.).
3. Prevent protein denaturation:
(Add 2 to 10% to the total amount) Frozen conditioning food (fish balls, pork balls, squid balls, fish paste products, etc., can improve the organization, increase flexibility and patience), tofu and bean processing Products (can improve tissue, eliminate bean odor), puddings, tea bowls, steamed eggs and other processed products (antifreeze, prevent thawing out of water), lactic acid bacteria drinks (increase the number of viable cells, inhibit the excessive fermented taste).
4. Organization stability, softness, and freshness preservation:
(soaked in 2% or immersed in 5% solution), various dehydrated, dried foods (vegetables, fruits, meat, fish, shrimp, etc.), fruits, vegetables Pretreatment and pre-freeze treatment of mushrooms, mushrooms, etc., pre-pretreatment and pre-freezing treatment of meat, fish, shrimp, and seaweed, cereals, etc. (pretreatment of rice, beans, grains, etc.), stabilization and maintenance of SOD during conditioning and heat treatment of vegetables active.
5. Taste improvement:
(add 0.5 to 7%) seasonings, healthy foods and ingredients, fermented foods, canned foods; inhibit bitterness, astringency, etc., increase alkali, flavor, aroma, etc. (depending on different products) .
6. The use of crystallinity:
(replaces 40 to 80% of sugar) soft candy, hard candy, lollipop, candied fruit, sugar coating, etc.
7. Resist moisture absorption:
(appropriate addition) dried meat, floss, etc.; chocolate, chewing gum, donuts, etc.; seasoning of powders and granules; seaweed and processed foods, etc.; various types of flour, premixed flour, etc. 5%).
8. Inhibit browning of foods and maintain color of foods:
(replacement of sugar with discretion) Keep the red color of strawberry jam, reduce the sweetness, present the unique flavor of strawberry (replace 25~50% of sugar), and improve the moisture and taste of white bean filling. Good quality, no color change (replaces 15~25% of sugar); immersing apples after peeling can prevent browning at room temperature or cold storage, and maintain good taste (5% solution); inhibit browning of long-term preservation of fruit juice drinks (Replaces 30 to 50% of sugar).
Application of trehalose
Functional properties of trehalose and its application in food:
(1) prevention of starch aging
(2) prevention of protein denaturation
(3) inhibition of lipid oxidative deterioration
(4) flavoring
(5) maintenance of vegetables
(6) meat tissue Stable and fresh-keeping effect
(7) Long-lasting and stable energy source
Baked products
In baked products, trehalose has a variety of potential uses:
it can regulate the sweetness and aroma of icing, bread cream and fruit filling on cakes, biscuits and pastries,
without compromising the shelf life, so that people can taste the original product. Some flavors.
At the same time, trehalose contributes to the reduction of fat in cookies, bread cream and icing,
creating a unique icing feeling in biscotti and snacks.
It makes it easier for consumers to accept high-calorie products with high fat and sugar due to good sweetness.
While maintaining the shelf life of the product, trehalose can reduce the flow of moisture
in the multi-component baked product to make the sweetness better.
Energy products
Trehalose is broken down into glucose, but trehalose has a more stable glycemic response than other sugars.
This unique property combined with its low cariogenic and non-hypotonic effects makes trehalose extremely suitable for formulation.
Drinks to provide energy and reduce fatigue and stress.
Fruit
Trehalose is one of the best sweetness regulators in processed fruits, including jams, flavored jams and fruit fillings.
The addition of trehalose to fruit products maintains the original flavor of the product without compromising the shelf life of the product.
In addition, due to the stability of the properties of trehalose, no hydrolysis occurs,
and the color of the product remains unchanged and the original gloss remains.
Trehalose can be used in seasonings and delicious jams to create a flavor by adjusting
the sweetness while maintaining the shelf life of the product.
Seafood
Trehalose is particularly effective as a low-temperature protective agent for seafood.
When trehalose absolutely inhibits the water's functionality at the protein and water interface, the hardness,
flexibility and gel strength of the seafood are increased, and the micro-sweet nature of trehalose is also Improve the taste quality of seafood.
Unlike other cryoprotectants used to treat seafood, trehalose does not cause a burning sensation in the throat and there is no diarrhea.
Candy
Trehalose is blended with most other sweeteners and can be used in confectionery,
juice drinks and herbal products to adjust the sweetness of the product so that it can truly maintain the original flavor of the product.
Trehalose is used as the outer layer of the candy to form a stable, non-hygroscopic protective layer.
Due to the stability of the properties,
Trehalose can be carried out under long-term high temperature without fear of hydrolysis and discoloration,
and does not adversely affect product quality.
The performance of rolling seaweed sugar coating is excellent.
The unique solubility properties of trehalose actually cause them to roll to form a protective layer that is extremely stable and strong,
improving the relatively white level of most other sweeteners.
Chocolate candy
The use of trehalose in chocolate candies can adjust the sweetness of sweets, especially for soft candy containing fruit products and products containing fruit fillings.
Trehalose can also reduce moisture in multi-component products. In moldings, the improvement in the sweetness of the product by trehalose opens up the possibility of creating new flavors of chocolate.
Due to its reduced cariogenicity, trehalose can be used to formulate prosthetic products as a primary sweetener or in combination with other low cariogenic sweeteners.
Premium trehalose can be used in combination with polyols to make chocolate, and the heat absorbed during dissolution minimizes the cooling effect of the polyol.
Frozen products
Trehalose replaces sucrose and reduces the condensation point of ice cream and other frozen products. It can be used in frozen products and frozen candies to create new icings and to create a unique and delicious flavor.
Drinking
Trehalose has a slightly sweet taste in beverages and can be combined with most other sweeteners to make it more sweet and improve the flavor of the product. In alcoholic beverages, trehalose does not detract from the sensory properties of alcohol, making the beverage flavor better.
Package and delivery of Trehalose
package: 25kg/bag,1000kgs/pallet. about 15 tons/20'gp
shipment time: about 20 days after the order confirmed
Our company
Anhui Elite Industrial Co.,Ltd
ANHUI ELITE INDUSTRIAL CO.,LTD is the sister company of ELITE INDUSTRIAL GROUP (CHINA) LIMITED located in Hefei, Anhui, China.
Founded in 2007, specilized in manufacturing and selling follow products, after about 10years developing,
now we focus on main business fields:
Food ingredients:
1, Soluble dietary fiber, such as IMO, FOS, Polydextrose etc...
2, Oligosaccharides, such as isomaltooligosaccharide, Fructooligossacharide etc...
3, Low calorie sweeteners, such as xylitol, trehalose,maltitol, mannitol, erythritol, sucralose etc...
With a professional teams with over 10years international trading experience,now our products has been sold to over 50countries in the world, our main clients is from North/middle/south american, European, south east asia, middle east, africa et.
Certifications
Related products Isomaltooligosaccharide Fructooligosaccharide Polydextrose Allulose Resistant dextrin Maltitol
FAQ:
Q1: Can I get some samples?
A: Yes, free samples are available for most of our products, you only need to pay the shipping cost.
Q2: How to confirm the quality before orders?
A: Two ways, either by free samples, or send us the detailed specifications,
we will arrange the production as per your requirement.
Q3: What's your MOQ?
A: Normally 1 kg, but smaller quantity is also acceptable for some special products.
Q4: What's the delivery lead time?
A: 2-5 days after payment.
Q5: How about discount?
A: Mainly based on quantity, also some promotional products with special discount from time to time.
Q6: How to contact us?
A: IM: Trademanager, Skype, Whatsapp, Wechat; Call us directly or send us email.
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