Trehalose is a white crystal product which is produced by an enzyme method with glucose as raw material, and then through filtration, dissociation, evaporation and concentration, crystallization, and drying.
Trehalose sugar, known for its high water retention capabilities, is a key ingredient in food and cosmetics. This sugar forms a gel phase as cells dehydrate, protecting internal cell organelles by keeping them in place. Rehydration allows for normal cellular activity without the usual damage from dehydration/rehydration cycles. Additionally, trehalose powder acts as an antioxidant, providing added benefits. Previously, a challenging and costly process, trehalose extraction is now more accessible and is widely used in various applications.
Specification
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Product Name: |
Trehalose dehydrate |
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CAS number |
99-20-7 |
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ANALYSIS ITEMS |
SPECIFICATION |
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Appearance |
White crystalline powder |
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Purity(trehalose) |
≥ 98.0% |
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Loss on drying |
≤ 1.5% |
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PH |
5.0-6.7 |
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Color |
≤ 0.1 |
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Turbidity of solution |
≤ 0.05 |
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Lead |
≤ 0.5mg/kg |
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Residue on ignition |
≤ 0.05% |
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Viable counts |
≤ 300cfu/g |
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Yeasts and moulds |
≤ 100cfu/g |
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Coliform organisms |
≤ 30MPN/100g |
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Pathogenic |
Negative |
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Packing |
Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm. |
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Storage |
Store in a well-closed container away from moisture, light, oxygen. |
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Shelf Life |
24 months under the conditions above and in its original packaging |
Functions
Sugar Replacement – Used in low-sweetness foods (10–99.9% sugar replacement) like snacks, cakes, jams, and seasonings.
Stabilizer for Starch & Proteins – Prevents starch aging (2–5% addition) in frozen foods, baked goods, and noodles. Protects proteins in frozen meatballs, tofu, and dairy products (2–10% addition).
Preservation & Texture Enhancer – Maintains freshness in dehydrated foods (2–5% soaking), improves taste (0.5–7% addition), and prevents browning in jams, juices, and fruits.
Moisture & Crystallization Control – Reduces moisture absorption in dried meats, chocolates, and powders. Enhances texture in candies (40–80% sugar replacement).
Applications
Food & Healthcare Industry
Trehalose bulk is widely used in foods like chocolate, candy, drinks, baked goods, and frozen products. It offers benefits such as low hygroscopicity, moisture retention, starch aging inhibition, and improved freeze resistance. It is heat- and acid-resistant, enhances freezing performance, and prevents Maillard reactions. Additionally, it stabilizes proteins and lipids, modifies flavors, and provides sustained energy without blood sugar spikes.
Cosmetics Industry
Trehalose acts as a moisturizing and smoothing agent for skin and hair, protecting against dehydration. It has strong moisturizing properties, even in extreme conditions, and offers anti-radiation effects. It preserves cosmetic ingredients, enhances skin absorption, extends shelf life, and reduces body odor.
Agriculture Industry
Trehalose sugar improves plant seed resistance to stress and extends the freshness of cut flowers, enhancing their longevity.
Qualification
Certificates such as ISO9001, ISO22000, FAMI-QS, IP(NON-GMO), Kosher, Halal are in place.
Worldwide Exhibitions
Factory View (Click for video details)
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