- Company : Shandong Fuyang Bio-tech Co., Ltd
- Region : Shandong , China
- Category : Chemicals > Food Additives
- Quantity : 5,000 tons/year
- Contact Person : Mr. Welber Liu|||Export Manager
- Telephone :
- Fax :
- Mobile phone :
- Website : www.bio-fuyang.com
- Email : [email protected]
- Instant Messenger : Mob/WhatsApp/WeChat: +86 181 1739 5170
- Update : May/15/2019
Product Details
Introduction of Trehalose ---Production capacity: 5,000 tons/year Product Profile Product Name: Trehalose Other Names: Crystalline trehalose, crystal trehalose CAS No.: 6138-23-4 Appearance: White crystalline powder Solubility: Easily soluble in water, hot alcohol, glacial acetic acid Sweetness: 45% of sucrose Applications ? Foods, healthcare products industry 1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging, enhance anti-freeze capability 1) Inhibit foods’ moisture absorption, especially for dry foods, could stabilize its quality, prevent deforming and becoming sticky 2) Trehalose replace sucrose to be surface decoration of foods, does not absorb moisture and become sticky 3) Jelly produced with trehalose contains much moisture, appearance is moist, but not absorb moisture, fruit flavor and fragrance outstanding, not sweet greasy 4) Trehalose has good moisture holding capability. It reduces the aging rate of starch, improves freeze performance of starch 5) Trehalose has low hygroscopicity, does not cause the maillard reaction, suitable to be excipient for tablet foods 2. Heat resistance, acid resistance, improved freezing performance, trehalose is the most stable of natural disaccharide 1) Use trehalose in hot drinks, help enhance drinks’ stability, inhibit beverage turbidity due to high temperature 2) In acidic beverages, trehalose can exist stably, not break down and no maillard reaction 3) Trehalose can replace sucrose, reduce the freezing point of ice cream and other frozen products. It can be used in frozen food and frozen candy to produce new icing, and produce a unique and delicious flavor 3. No colorability, trehalose does not cause the maillard reaction 1) Trehalose is a kind of non-reducing saccharide, does not cause maillard reaction which causes browning 2) Use trehalose in fried foods, inhibit maillard reaction, preve
