| CAS No.: | 6138-23-4 |
|---|---|
| Formula: | C12h22o11.2H2O |
| EINECS: | 3025 |
| Type: | Trehalose |
| Nutritional Value: | Nutritional |
| Effect: | Sweetener |
| Samples: |
|---|
| Customization: |
|---|
Suppliers with verified business licenses
Audited Supplier 
1.appearance: white crystalline powder
2.purity:99%min
3.PH:5.0~6.7(30%liquid)
4.CAS No.: 6138-23-4
5.MF: C12H22O11.2H20/
6.Molecular weight:378.3
7.Traits:White powdery crystal, solubility in water: 68.9g/100g (20°C), soluble in hot ethanol, insoluble in ether
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.
Produce flow chart
COA:
| items | specification | result |
| Molecular formula | C12H22O11 • 2H20C12H22O11 • 2H20 | |
| Trehalose content(In dry basis) /% | >98.0 | 98.6 |
| Dry weight loss /% | <1.5 | 0.1% |
| Ignition residue /% | <0.05 | 0.02% |
| Optical rotation | +197°~+201° | +198° |
| PH | 5.0~6.7 | 6.6 |
| Chroma | <0.1 | 0.02 |
| Turbidity | <0.05 | 0.008 |
| (Pb)/(mg/kg) | ≤0.1 | 0.1 |
| (As)/(mg/kg) | ≤0.5 | 0.5 |
| (cfu/g) Total number of bacteria | ≤300 | 298 |
usage:
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).
Package:
25kg/bag,about 15mts/20'gp
Certificates
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:7-15 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?
Suppliers with verified business licenses
Audited Supplier 
){kind=link}
){kind=link}