CAS 6138-23-4 Low Calorie Sweeteners Food Grade Trehalose In Food

Basic Information
Place of Origin: Anhui,China(mainland)
Brand Name: AEI04
Certification: ISO ,kOSHER
Model Number: elite-indus
Minimum Order Quantity: 1 ton
Price: Negotiation
Packaging Details: 20kgs/bag,18mts without pallet /20'gp
Delivery Time: 10-15days after the order confirmed
Supply Ability: 1200ton per month

         CAS 6138-23-4 Low Calorie Sweeteners Food Grade Trehalose In Food / Comestic
Description:


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.


CAS 6138-23-4 Low Calorie Sweeteners Food Grade Trehalose In Food

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
Odor Characteristic EINECS 202-739-6
MOQ 1kg
Loss on drying ≤ 2.0% (60, 5h) Total ash ≤ 0.06%
Lead ≤ 1mg/kilo Shelf life 2 years
Arsenic ≤ 1mg/kilo PH 5.0-6.7
E.Coli Negative Salmonella Negative

 

 

Description

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.

 

 

 

 

Function

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.

 

Properties


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.

Specification:

 

Items Specification
Appearance White crystalline powder
Purity(Trehalose) 98%
Loss on drying 1.5%
PH 5.0~6.7
Color 0.1
Turbidity of solution 0.05
Lead 0.5mg/kg
Arsenic 0.5mg/kg
Residue on ignition 0.05%
Viable counts 300cfu/g
Yeasts and moulds 100cfu/g
Pathogenic Negative
Coliform organisms 30MPN/100g

Application:


Trehalose are widely used in food, drink, pharma, cosmetic area


CAS 6138-23-4 Low Calorie Sweeteners Food Grade Trehalose In Food
 

Packing:

20kgs/bag,18mts without pallet /20'gp

 

Contact Details
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