Trehalose Dihydrate Low Calorie Sweeteners For Food Additive Or Cosmetics

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Trehalose Dihydrate Low Calorie Sweeteners For Food Additive Or Cosmetics

Country/Region china
City & Province hefei anhui
Categories Food Agents

Product Details

         low calorie sweeteners food grade trehalose dihydrate powder


Description of D-trehalose:

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.


Detailed specification:

Product nameD-Trehalose CAS6138-23-4
AssayNot less than 98%Molecular FormulaC12H22O11
AppearanceWhite crystalline powderMolecular Weight342.30
Loss on drying≤ 2.0% (60, 5h)Total ash≤ 0.06%
Lead≤ 1mg/kiloShelf life2 years
Arsenic≤ 1mg/kiloPH5.0-6.7





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.



Properties of D-trehalose

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 of D-trehalose :


AppearanceWhite crystalline powder
Loss on drying1.5%
Turbidity of solution0.05
Residue on ignition0.05%
Viable counts300cfu/g
Yeasts and moulds100cfu/g
Coliform organisms30MPN/100g


Application of D-trehalose :
Trehalose are widely used in food, drink, pharma, cosmetic area

20kgs/compound paper bag, about 16-18mts 1x20’gp


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