Trehalose

Product Name: Trehalose
CAS No.:6138-23-4
HS Code: 170290090
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)    99.0% Min.
PH Value (30% solution)    4.5 to 6.5
Loss on Drying (60℃, 5h)    1.5% Max.
Residue on Ignition    0.05% Max.
Color in Solution (30% solution)    0.100 Max.
Turbidity (30% solution)    0.050 Max.
Pb    0.5mg/kg Max.
Arsenic    1mg/kg Max.
Cu    5mg/kg Max.
SO2 Residue    0.2g/kg Max.
Total Bacteria Count    3000cfu/g Max.
Coliform    30MPN/100g Max.
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;
Stable in solution at high temperatures, even under acidic conditions;
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.