Product Name: Trehalose

CAS No.: 6138-23-4

Molecular Formula: C12H22O11.2H2O

Molecular Weight: 378.33

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.

Items                Specification

Appearance White crystalline powder

Assay (Dry Basis) ≥98.0%

PH Value (30% solution) 4.5 – 6.5

Loss on Drying (60℃, 5h) ≤1.5%

Residue on Ignition ≤0.05%

Color in Solution (30% solution) ≤0.100

Turbidity (30% solution) ≤0.050

Pb ≤0.5mg/kg

Arsenic ≤1mg/kg

Cu ≤5mg/kg

SO2 Residue ≤0.2g/kg

Total Bacteria Count ≤3000cfu/g

Coliform ≤30MPN/100g

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;

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.