Natural Food Ingredients Functional Sweetener Trehalose with Good Quality

Description

Product Description
Product name: Trehalose
CAS No.: 6138-23-4
Other Names: alpha-D-Glucopyranosyl-alpha-D-glucopyranoside
MF: C12H22O11.2(H2O)
Molecular Weight: 378.33

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.

Certificate of Analysis

Product name	Trehalose
CAS No	6138-23-4
Package	20kg/kraft paper bag

Term	Unit	Specifications
Appearance	/	Fine,white,odorless,crystalline powder
Molecular formula	/	C12H22O11.2H2O
Assay	%	>=98.0
Loss on drying	%	<=1.0
pH	5.0-6.7	5.0-6.7
Ignition residue	%	<=0.05
Chromaticity	%	<=0.100
Turbidity	%	<=0.05
Optical rotation	°	+197°~201°
Pb	mg/kg	<=0.1
As	mg/kg	<=0.5
Mold and Yeast	CFU/g	<=10
Total plate count	CFU/g	<=10
Coliforms	MPN/100g	<=30

Trehalose are widely used in food(such as Chocolate,candy, baking products and frozen food), drinks, pharma, cosmetic area

Packing: 20kgs/bag; about 18 mts/20'gp 

Function
Trehalose 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. 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 the cosmetics consumption.