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ANHUI ELITE INDUSTRIAL CO.,LTD
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Natural Low Calorie Sweeteners / D Trehalose Powder For Drink / Cosmetics

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ANHUI ELITE INDUSTRIAL CO.,LTD
City: Hefei
Province/State: Anhui
Country/Region: China
Tel: 86-551-62372118

Natural Low Calorie Sweeteners / D Trehalose Powder For Drink / Cosmetics

Brand Name : AEI04
Model Number : elite-indus
Certification : ISO ,kOSHER
Place of Origin : Anhui,China(mainland)
MOQ : 1 ton
Price : Negotiation
Supply Ability : 1200ton per month
Delivery Time : 10-15days after the order confirmed
Packaging Details : 20kg/bag,18mts without pallet/20'gp
CAS NO, : 6138-23-4
Other Names : Crystalline trehalose
MF : C12H22O11.2H2O
EINECS No. : 202-739-6
FEMA No. : 3025
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low calorie sweeteners D-Trehalose

Description of D-trehalose:
D-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 nameD-TrehaloseCAS6138-23-4
AssayNot less than 98%Molecular FormulaC12H22O11
AppearanceWhite crystalline powderMolecular Weight342.30
OdorCharacteristicEINECS202-739-6
MOQ1kg
Loss on drying≤ 2.0% (60, 5h)Total ash≤ 0.06%
Lead≤ 1mg/kiloShelf life2 years
Arsenic≤ 1mg/kiloPH5.0-6.7
E.ColiNegativeSalmonellaNegative

Description

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.


Function

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 :

ItemsSpecification
AppearanceWhite crystalline powder
Purity(Trehalose)98%
Loss on drying1.5%
PH5.0~6.7
Color0.1
Turbidity of solution0.05
Lead0.5mg/kg
Arsenic0.5mg/kg
Residue on ignition0.05%
Viable counts300cfu/g
Yeasts and moulds100cfu/g
PathogenicNegative
Coliform organisms30MPN/100g

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

Packing:
20kg/carton; 18mts without pallet/20’gp


Product Tags:

natural low calorie sweeteners

      

healthy natural sweeteners

      
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