Product Name: Trehalose
CAS No.: 6138-23-4
Molecular Formula: C12H22O11.2H2O
Molecular Weight: 378.33
Description: Trehalose occurs as a nonhygroscopic, white, crystalline powder. It is obtained through enzymatic conversion of food grade starch into a stable, nonreducing disaccharide with two glucose molecules linked in a α, α-1, 1 configuration. The powder is freely soluble or readily dispersible in water. Trehalose is typically used in it’s dehydrate form. Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose.
Specification: Food Grade, FCC IX, FAO/WHO JECFA, GB/T 23529-2009
| Items |
Specification |
| Appearance |
White crystalline powder |
| Assay (Dry Basis) |
≥98.0% |
| PH Value (30% solution) |
4.5 – 6.5 |
| Loss on Drying (60℃, 5h) |
≤1.5% |
| Residue on Ignition |
≤0.05% |
| Color in Solution (30% solution) |
≤0.100 |
| Turbidity (30% solution) |
≤0.050 |
| Pb |
≤0.5mg/kg |
| Arsenic |
≤1mg/kg |
| Cu |
≤5mg/kg |
| SO2 Residue |
≤0.2g/kg |
| Total Bacteria Count |
≤1000cfu/g |
| Coliform |
Negative |
| Salmonella |
Negative |
| Shigella |
Negative |
| Staphylococcus aureus |
Negative |
Allergenics: The product contains none of the ingredients of the list of allergenics of the EC.
Packing and Transportation: Adopting the package of 20kg/bag, 25kg/bag with Kraft bag and PE inner.
The transportation shall be in accordance with the requirement of general chemicals.
Properties:
Nonreducing sugar;
Relatively inert glycosidic linkage;
Absence of internal hydrogen bonds;
Existence of a number of polymorphs;
Transition between polymorphs without affecting crystallinity;
High glass transition temperature;
High fragility;
High hydrophilicity and hydration number;
Large hydrated volume;
Kosmotropy or water structure “maker”;
Restricted distribution of water molecules;
Flexibility of glucose rings to expand and contract;
Ability to increase cytoplasmic viscosity: decrease in intracellular ice formation.
Depression of melting temperature of lipids;
Stabilization of partially folded proteins.
Usage: Humectant; nutritive sweetener; stabilizer; thickener; texturizer.
Widely used in beverage (sports drink, juice, tea, milk and others), meat, fish products. noodles, biscuit, candy, jam and other products.
Storage: Store in a cool, dry, ventilated environment.
