Trehalose

Food grade trehalose

healthy sweetener

Nature sweetener

Product Name: Trehalose

HS code:2940009090

CAS code:6138-23-4

Properties:

Stability, Hygroscopic, Low cariogenicity, Mild sweetness, Low solubility，

Excellent crystalline,Anti-aging, Tolerance and safety

Food ingredients Trehalose Powder

Sweetener ,nutraceutical ingredients,used in Biscuits,Beverage,Processed meat.

(1) Maintain tissue stability and freshness of vegetables and meat

(2) Long-lasting and stable energy source. Trehalose can be used in the pharmaceutical industry as a stabilizer for reagent drugs and diagnostic drugs.

(3) Prevent starch aging.

(4) Cosmetic ingredients.

(5)Waste treatment fot the peroleum Industry

Trehalose is a kind of safe and reliable natural sugar, which is very stable in its own properties, and has good stability. It has a magical protective effect on a variety of bioactive substances. Because Trehalose can form a unique protective film on the cell surface under the harsh environmental conditions such as high temperature, high cold, high osmotic pressure and dehydration, which can effectively protect the protein molecule from constant inactivation, thus maintaining the life process and biological characteristics of life. Many of the species that show extraordinary stress tolerance to the harsh environment are directly related to the presence of a large amount of Trehalose in their bodies.

In the food industry, considering the functions and characteristics of trehalose, such as non-reducing properties, moisture retention, freezing resistance and drying resistance, high-quality sweetness, energy source, etc., development and research for a variety of uses are being carried out. Trehalose products can be applied to a variety of foods and seasonings, etc., which can greatly improve the quality of foods and increase the variety of foods, and promote the further development of the food industry. The functional properties of trehalose and its application in food: (1) Prevent starch aging (2) Prevent protein denaturation (3) Inhibit lipid oxidation deterioration (4) Correction effect (5) Maintain the stability and stability of vegetable and meat tissues Preservation effect (6) Lasting and stable energy source.

 Physical and Chemical Properties  Trehalose (from Turkish tıgala – a sugar derived from insect cocoons + -ose) is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water. Extracting trehalose was once a difficult and costly process, but around 2000, the Hayashibara company (Okayama, Japan) discovered an inexpensive extraction technology from starch. Trehalose has high water retention capabilities, and is used in food, cosmetics and as a drug. A procedure developed in 2017 and using trehalose allows sperm storage at room temperatures. • Stable in a wide pH range (3.5 to 10) and at high temperatures (up to 248 °F /120°C) for 90 minutes • Water soluble- 69g/100mL at 68°F (20 °C) • Reduced sweetness relative to sucrose (45%)      Standard:

Applications of Trehalose   Trehalose can be used to: • Increase moisture retention in baked goods, reduce chewiness and hardness and keep the product moist for longer. • Provide anti-staling properties. • Improve yeast viability in frozen doughs. • Enhance the quality of bread made from frozen dough.

Dezhou Huiyang Biotechnology Co., Ltd is the wholly owned subsidiary of Fuyang Biotechnology Co., Ltd.