China (Mainland)
D-(+)-Trehalose CAS NO.99-20-7
- Min.Order: 1 Metric Ton
- Payment Terms: T/T
- Product Details
Keywords
Quick Details
- ProName: D-(+)-Trehalose
- CasNo: 99-20-7
- Molecular Formula: C12H22O11
- Appearance: white power
- Application: sweetener
- DeliveryTime: 3 days after payment
- PackAge: 25kgs
- Port: china port
- ProductionCapacity: 20 Metric Ton/Day
- Purity: 99
- Storage: keep out of the sun
- Transportation: all the way is ok or according to the ...
- LimitNum: 1 Metric Ton
Superiority
Name:TREHALOSE,TREHALOSE) Content:morethan98.0%appearance:whitecrystallinepowder PH:5-7CAS:99-20-7 Meltingpoint:97degreesofsolubl…
Details
Name: TREHALOSE, TREHALOSE)
Content: more than 98.0% appearance: white crystalline powder
PH: 5-7 CAS: 99-20-7
Melting point: 97 degrees of soluble in water
Packing: 20 kg/bag shelf life: 3 years
Trehalose is a kind of safe and reliable natural sugar, it is made up of two glucose molecules to alpha and alpha, 1, 1 - glycosidic bond of the reducing sugar, its properties are very stable. Trehalose in high temperature, cold, high osmotic pressure and drying under bad environment conditions, such as water loss on the cell surface to form a unique protective film, effectively protect the invariance of the protein molecules inactivation, which sustain the life of the life process and biological characteristics.
Specifications:
1. The white crystalline powder. 2, the purity: more than 98.0% of 3, pH: 5.0 ~ 6.7 (30% solution)
Second, features:
1. The sweetness of sugar 45%, trehalose have mild sweetness is more durable than sugar, can improve the content of high sugar food sweet greasy feeling, cooperate with other sweet material, can promote out food material peculiar smell.
2. The coloration: trehalose won't cause menachem reaction, keep food color, suitable for shall be heat treated or high temperature preservation of food and beverage, etc.
3. Acid and heat-resistant, trehalose is the most stable in the natural change sugar sugar, applicable to all kinds of food processing process.
4. The crystal: trehalose on the solubility of water is lower than the sugar maltose and equal. Because of good crystallization, can be made into sugar,, jelly, candy, etc.
5. Low hygroscopicity: trehalose in relative humidity to 95% is very stable, is suitable for making icing ingot, etc.
6. Nutritional: trehalose and sucrose, maltose, the same can be small intestinal digestion and absorption, is a source of nutrients. Impact on blood sugar levels or insulin secretion is almost equal with grapes.
