Trehalose dihydrate
food grade or cosmetic grade
Trehalose is a kind of sugar that preserves life.
" Trehalose is not only useful for the food industry. Other sugars do not have this performance.
One of the most important fact about trehalose is that both exogenous and endogenous trehalose have the same protective effect on living body and biological molecules.
Because the amount of endogenous trehalose existed in most living bodies so small that utilization of exogenous trehalose became increasingly important in the fields such as pharmaceutical, food, cosmetics, agriculture and biotechnology.
In addition to be excellent activity protective reagent of protein medicines, enzyme, vaccines and other bio-products, trehalose is the key important component of keeping cell activity and cosmetics moisture.
Furthermore, trehalose is a unique food ingredient which can avoid the food degradation and then keep the fresh flavor of original food. So, as the sweetener, trehalose is widely used in food process
The physical speciality of trehalose
1. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile
2. Process stability
Trehalose is a non-reducing sugar and will not take part in Mallard reactions with amino acids or proteins during the manufacturing processing and storage even at elevated temperatures. Thus, trehalose can be favorably used in food and beverage where heat treatment is required or storage at high temperature.
3. Perfect heat and acid tolerance
Trehalose is very stable to heat and acid during processing and storage, and would not become colored and broken down even heated for 30min at 100, pH3.0.
4. 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.
5. Low hygroscopicity Application
Some foods themselves are not hygroscopic, but their hygroscopicity can rapidly increase once sugars such as sucrose and maltose is added, and then foods' original flavor and shelf life changed. Trehalose has a very low hygriscopicity and remains stable up to 95% relative humidity. Thus, trehalose can be used as sweetening in food process.
Applications of trehalose dihydrate :
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.
In The Cosmetics industry :
Trehalose can be used as Moisturizes agent or smoothes agent, it has functions of Moisturizes and smoothes
to the skin and hair from dehydration under dry conditions.
1. Strongly moisturize capacity, keep skin epithelial cells moist even in extreme environments.
2. Anti-radiation.
3. Protect active ingredients in cosmetics.
4. Inhibit the characteristic body odor of the elderly.
5. Enhance skin's absorption ability to nutrition ingredients.
6. Prolong cosmetics' shelf life.
7. Prevent dental caries.
In The Agriculture industry:
Enhance the anti-adversity ability of plant seeds, prolong the flowering period of fresh flower
Specifications of trehalose dihydrate as below:
| Item |
Specification |
| Formula |
2H2O (dihydrate) |
| Description |
White crystal with a sweet taste, virtually odorless |
| Assay |
Not less than 98% |
| Loss on drying |
Less than 2.0% |
| Total ash |
Less than 0.06% |
| Lead |
Less than 1mg/kilo |
| Arsenic |
Less than 1mg/kilo |
| Coliform |
Less than 30 MPN/100g |
| pH |
5.0 - 6.7 |
| Total aerobic counts |
Less than 400 CFU per gram |
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