Short Description:
● Reduce water activity in food to inhibit bacterial growth
● Prevent starch from aging, and it is more prominent under low humidity or freezing conditions
● Stable tissue cell structure and preservation effect
● Prevent protein denaturation in freezing, high temperature or dry environment to maintain the flavor and texture of food
● Inhibits the decomposition of unsaturated fatty acids
● Stabilize the activity of superoxide dismutase (SOD) in foods or antioxidants
● Excellent characteristics to maintain cell viability and biological macromolecular activity
Product Paramete
Catalogue NO | MHW-WFK-F202309003 |
CAS No. | 6138-23-4 |
Product Name | Crystalline Trehalose Dihydrate |
Color/ Appearance | White Crystal or crystalline powder |
Assay(Dry basis) | ≥99.0% |
PH(30% solution) | 4.5-6.5 |
Residue on ignition % | ≤0.05% |
Total number of colonies cfu/g | ≤100 cfu/g |
Packing | 20kg/bag |
Function | Used in food, beverage, medicine, cosmetics, agricultural science. |
Shelf life | 2 years |
Storage | Keep container tightly closed and in a cool place. Keep away from heat |
Application
Trehalose is a non-reducing sugar formed by the binding of two glucose molecules through α, α-1, 1. Using starch as raw material, the reducing end of starch is converted to the trehalose structure by enzymatic conversion, and then the trehalose is separated to become crystalline trehalose containing two crystalline water
Function differences:
● Bakegoods
Low sweetness and short shelf life products are becoming the mainstream in the field of baking. Compared with sucrose, trehalose can not only reduce sweetness, but also provide superior performance than sucrose in inhibiting starch aging, retaining water, reducing water activity, preventing moisture absorption, and inhibiting oil rency.
● Meat product
Trehalose has a unique anti-stress protective effect, which inhibits fatty acid failure and prevents protein denaturation. It has a fresh-keeping effect on cold fresh meat and can significantly prolong the shelf life. It can improve the water retention of meat products, prevent the loss of meat juice, maintain its softness and taste, and inhibit the growth of bacteria.
● Candies
Characteristics of confectionery: 125 degrees, 10% moisture, relative to sucrose 140 degrees, 5% moisture. Reduce dehydration shrinkage, retain moisture, reduce sweetness, extend shelf life, and prevent moisture absorption. It is especially suitable for all kinds of creative candy: candy with a lot of fruit juice, honey candy, xylitol candy, sandwich liquid candy, crunchy small food candy, vegetable and fruit candy, low temperature and high moisture candy.
● Fruit product
Keep the original color to prevent Browning, retain moisture and the original flavor of the fruit, and improve the sweet taste.
