1.Competitive price
2.Fast Delivery Within 2 days
3.SGS , BV, GMP,ISO approve
4.Professional factory
$5.00 - $20.00 / Kilogram
Chemical Name: D(+)-Trehalose dihydrate
CAS No.: 6138-23-4
Molecular Fomula: C12H26O13
Molecular weight: 378.33
Appearance: white powder
Assay:99%min
| Items | Specification |
| Appearance | White crystalline powder |
| Purity(Trehalose) | ≥98% |
| Loss on drying | ≤1.5% |
| PH | 5.0~6.7 |
| Color | ≤0.1 |
| Turbidity of solution | ≤0.05 |
| Lead | ≤0.5mg/kg |
| Arsenic | ≤0.5mg/kg |
| Residue on ignition | ≤0.05% |
| Viable counts | ≤300cfu/g |
| Yeasts and moulds | ≤100cfu/g |
| Pathogenic | Negative |
| Coliform organisms | ≤30MPN/100g |
1. Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate&sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.
2. Trehalose is excellent for optimizing sweetness in processed fruit products including jams, fruit sauces, yogurt and pie fillings. This allows the full flavor potential to be appreciated without compromising shelf life and improves product performance by increasing the soluble solids in the product. Additionally,owing to the high process stability of trehalose, hydrolysis does not occur and product color is maintained.
3. Trehalose acts like sucrose in depressing the freezing point of ice cream and other frozen foods. As it is less sweet than sucrose it can be used to create new textures in frozen foods and frozen confectionery products and provides the potential to create innovative frozen savory products.
