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Trehalose, a diglucose sugar found in nature, confers to certain plant and animal cells the ability to survive dehydration for decades and to restore activity soon after rehydration. This observation has led to the use of trehalose as excipient during freeze drying of a variety of products in the pharmaceutical industry and as an ingredient for dried, baked and processed food, as well as a non-toxic cryoprotectant of vaccines and organs for surgical transplants.
Appearance |
White crystalline powder |
Loss on drying(60 ℃), % |
≤1.5 |
Residue on Ignition, % |
≤0.05 |
pH(30% solution) |
5.0-6.7 |
Color in solution(30% solution) |
≤0.1 |
Turbidity (30% solution), % |
≤0.05 |
Assay, Trehalose (on dry basis), % |
≥98 |
Heavy metals (Pb), mg/kg |
≤1.0 |
Lead, mg/kg |
≤0.1 |
Arsenic(As), mg/kg |
≤0.5 |
Total Count of microbial, cfu/g |
≤300 |
Coliform organisms |
Negative |
Yeast and Mould, mpn/g |
≤100 |
Trehalose is a naturally occurring, non reducing disaccharide consisting of two glucose molecules linked α, α-1,1. It has excellent process and finished product stability.Its mild sweetness, low cariogenicity, low hygroscopicity, high freezing point depression, high glass transition temperature and protein protection properties are all of immense interest to food and pharma technologists. It is produced from starch by a proprietary enzymatic process.
Trehalose can bring out the best in your products and your processes, enhancing functionality and improving stability in several key ways. Trehalose has been shown to provide superior stabilization of proteins and biological systems, protecting against damage caused by desiccation or freezing.
Trehalose is a natural energy source, making it an ideal ingredient for products designed for active consumers who demand great taste as well as fuel for their “on the go” lifestyles.
Baked food,Confections,Drinks,Seafood
Trehalose will strongly improve the taste, texture and appeal of your foods and beverages. trehalose can bring out the best in your products and your processes, enhancing functionality and improving stability in several key ways.
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