| CAS No.: | 6138-23-4 |
|---|---|
| Formula: | C12h22o11.2h20 |
| EINECS: | 202-739-6 |
| Type: | Food Sweetener |
| Nutritional Value: | Non-nutritional Type |
| Effect: | Stabilization |
| Samples: |
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| Customization: |
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Audited Supplier Trehalose of Details
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, Trehalose is currently being used for a broad spectrum of applications.
characteristics:
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
| Items | Specification | |
| Grade | A | B |
| Appearance | White crystalline powder | White crystalline powder |
| Purity(Trehalose) | ≥99% | ≥98% |
| Loss on drying | ≤1.5% | ≤1.5% |
| PH | 5.0~6.7 | 5.0~6.7 |
| Color | ≤0.1 | ≤0.1 |
| Turbidity of solution | ≤0.05 | ≤0.05 |
| Lead | ≤0.5mg/kg | ≤0.5mg/kg |
| Arsenic | ≤0.5mg/kg | ≤0.5mg/kg |
| Residue on ignition | ≤0.05% | ≤0.05% |
| Viable counts | ≤300cfu/g | ≤300cfu/g |
| Yeasts and moulds | ≤100cfu/g | ≤100cfu/g |
| Pathogenic | Negative | Negative |
| Coliform organisms | ≤30MPN/100g | ≤30MPN/100g |
usage of trehalose
1. Low-sweetness foods: (replace 10 to 99.9% of sugar)
2. Prevent starch aging: (add 2~5% to various starches)
3. Prevent protein denaturation: (Add 2 to 10% to the total amount)
4. Organization stability, softness, and freshness preservation: (soaked in 2% or immersed in 5% solution),
5. Taste improvement: (add 0.5 to 7%)
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);
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Certifactes
Related Products
Polydextrose Resistant dextrin
Package and delivery of trehalose
delivery time: about 15 day after the oder confirmed
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: 7-14days 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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