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.
|Product name||D-Trehalose ||CAS||6138-23-4|
|Assay||Not less than 98%||Molecular Formula||C12H22O11|
|Appearance||White crystalline powder||Molecular Weight||342.30|
|Loss on drying||≤ 2.0% (60, 5h)||Total ash||≤ 0.06%|
|Lead||≤ 1mg/kilo||Shelf life||2 years|
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
Trehalose is currently being used for a broad spectrum of
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 :
|Appearance||White crystalline powder|
|Loss on drying||≤1.5%|
|Turbidity of solution||≤0.05|
|Residue on ignition||≤0.05%|
|Yeasts and moulds||≤100cfu/g|
Application of D-trehalose :
Trehalose are widely used in food, drink, pharma, cosmetic area
20kgs/compound paper bag, about 16-18mts 1x20’gp