Factory Supply High Quality Healthy Food Sweeteners Trehalose CAS 99-20-7

• Customization: Available
• CAS No.: 99-20-7
• Formula: C12h22o11
• Model NO.: IB2024
• EINECS: 202-739-6
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Food Grade Packing
• Storage Method: Cool&Dry
• Shelf Life: >12 Months
• Main Substances: Sweetener Synthesis
• Resource: Chemosynthesis
• Appearance: White Crystalline Powder
• MOQ: 25kg
• Samples: Avaliable
• Package: 25kg/Bag, or as Your Requirment.
• Effect: Sugar Substitute
• Transport Package: 25kg
• Specification: 25kg/bag
• Trademark: Baske
• Origin: China
• HS Code: 170290009
• Production Capacity: 10000000

Product Description

Product Description
Trehalose, also known as mycose or trehalose, 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 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 synthesized by bacteria, fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis - the ability of plants 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 as cells 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. 

Function

Trehalose has high water retention capabilities and is used in food and cosmetics. The sugar is thought to form a gel phase as cells 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.

 

Application

 

Food Industry

1 Bakery products and western-style cakes Products

2 Sweets Products

3 Pudding & Ice-cream Products

4 Beverages Products

5 Rice and Flour Products

6 Aquatic products & seafood

Cosmetics Industry

Trehalose can effectively protect the epidermis cell, effective against skin aging, gently moisturize skin, make the skin luster, bright, tender, smooth, naturally healthy, and elasticity. Trehalose, as a new generation of super moisturizing, will become a focus in cosmetics consumption.

Specification
 

Item	Standard
Appearance	White Crystalline Powder
Purity (Trehalose)	≥99%
Loss on drying	≤1.5%
Residue on ignition	≤0.05%
PH	5.0-6.7
Arsenic	≤0.5mg/kg
Lead	≤0.5mg/kg
Color	≤0.1
Turbidity of solustion	≤0.05
Viable counts	≤300cfu/g
Yeasts and moulds	≤100cfu/g
Pathogenic	Negative
Coliform organisms	≤30mpn/100g