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|CAS NO,:||6138-23-4||Other Names::||Crystalline Trehalose|
|Model Number:||Food Grade||FEMA No.:||3025|
CAS 6138-23-4 Low Calorie Sweeteners Food Grade Trehalose In Food / Comestic
food grade trehalose is a non- reducing sugar consisting of two glucose molecules and is one of most stable sugar in the world. During the research of dehydration
of plant cells, scientists found that trehalose can effectively prevent cell membrane, protein and other molecules from damage upon drying, and
keep the natural biological character after re-hydration of the dried plants.
|Product name||High Quality Food Grade Trehalose with competitive price||CAS||6138-23-4|
|Assay||Not less than 98%||Molecular Formula||C12H22O11|
|Appearance||White crystalline powder||Molecular Weight||342.30|
|Loss on drying||≤ 2.0% (60, 5h)||Total ash||≤ 0.06%|
|Lead||≤ 1mg/kilo||Shelf life||2 years|
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, but, recently, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production. Trehalose is currently being used for a broad spectrum of applications.
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 trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce low hygroscopical candy, coating, soft confectionery etc.
4. High Glass Transition Temperature
The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
|Appearance||White crystalline powder|
|Loss on drying||≤1.5%|
|Turbidity of solution||≤0.05|
|Residue on ignition||≤0.05%|
|Yeasts and moulds||≤100cfu/g|
Trehalose are widely used in food, drink, pharma, cosmetic area
20kgs/bag,18mts without pallet /20'gp
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