| Customization: | Available |
|---|---|
| CAS No.: | 6138-23-4 |
| Formula: | C12h22o11.2ho |
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Product Name: Trehalose
Other Name: α,α-Trehalose Dihydrate
CAS No.: 6138-23-4
Appearance: White crystalline powder
Grade: Food Grade
Certification: ISO, HALAL, KOSHER, HACCP, SGS
Packaging: 25kg/bag or as customized
Origin: China
MOQ: 500kg
Sample: Free sample available
Trehalose is a naturally occurring disaccharide consisting of two glucose molecules. It is widely used in the food industry as a non-reducing sugar, offering excellent stability to heat and acid, and preventing protein denaturation. Trehalose has a mild sweetness (about 45% of sucrose) and low glycemic index, making it a desirable functional sugar for health-oriented formulations.
High purity (>99%) food grade trehalose
Low sweetness and non-cariogenic
Moisture retention and freeze-thaw stability
Enhances texture and shelf life in food products
Safe and stable under high-temperature processing
Non-GMO, gluten-free, vegan-friendly
Bakery: Retains moisture in cakes and bread, prevents staling
Beverages: Stabilizes flavor and prevents browning
Dairy Products: Improves texture and freeze-thaw stability
Pharmaceuticals: Used as a stabilizer for proteins and vaccines
Confectionery: Enhances chewiness and flavor
Cosmetics: Acts as a moisturizing agent
| Item | Specification | Result |
|---|---|---|
| Appearance | White crystalline powder | Conforms |
| Assay (dry basis) | ≥99.0% | 99.3% |
| Loss on drying | ≤1.5% | 0.8% |
| pH (30% solution) | 5.0-6.7 | 6.2 |
| Heavy metals (Pb) | ≤0.5 ppm | <0.5 ppm |
| Arsenic (As) | ≤0.5 ppm | <0.5 ppm |
| Residue on Ignition | ≤0.05% | 0.02% |
| Total Plate Count | ≤1000 CFU/g | <100 CFU/g |
| Coliform | Negative | Negative |
| Salmonella / E. coli | Negative | Negative |
| GMO Status | Non-GMO | Non-GMO |
Over 10 years of experience in functional sugars export
Competitive factory price with strict quality control
Flexible MOQ and fast delivery to global markets
Professional support team for documents and samples
Strong capacity with stable production and inventory
| Blended Sweeteners Product Catalog | ||||||
| No. | Product Name | Composition | Sweetness (vs. Sucrose) | Key Features | Main Applications | Cost Level |
| Erythritol-Based Blends | ||||||
| 1 | Erythritol + Monk Fruit | 90 to 99% Erythritol + 1 to 10% Monk Fruit Extract | 70 to 100% | Natural, clean taste, no bitter aftertaste, keto-friendly | Beverages, baking, confectionery, tabletop sweeteners | High |
| 2 | Erythritol + Stevia | 95 to 99% Erythritol + 1 to 5% Stevia Extract | 80 to 100% | Sugar-like taste, non-GMO, heat stable | Soft drinks, sugar-free gum, protein bars | Medium |
| 3 | Erythritol + Allulose | 50 to 80% Erythritol + 20 to 50% Allulose | 85 to 100% | Enhances texture and mouthfeel, low glycemic index | Ice cream, baked goods, dairy alternatives | High |
| 4 | Erythritol + Sucralose | 99.5% Erythritol + 0.5% Sucralose | 100 to 120% | Cost-effective, excellent solubility, widely accepted | Instant beverages, table sweeteners, pharmaceuticals | Low |
| 5 | Erythritol + Monk Fruit + Stevia | 85 to 95% Erythritol + 2 to 5% Monk Fruit + 1 to 3% Stevia | 80 to 120% | Triple blend for enhanced sweetness and balanced taste | Sugar-free snacks, meal replacements, beverages | High |
| Non-Erythritol-Based Blends | ||||||
| 6 | Maltitol + Sucralose | 95 to 99% Maltitol + 1 to 5% Sucralose | 90 to 120% | Great for sugar-free candies and baked goods, retains moisture | Chocolate, bakery, chewing gum | Medium |
| 7 | Maltitol + Stevia | 95 to 99% Maltitol + 1 to 5% Stevia | 80 to 100% | Natural alternative to sugar, good mouthfeel | Sugar-free desserts, beverages | Medium |
| 8 | Xylitol + Stevia | 90 to 99% Xylitol + 1 to 10% Stevia | 80 to 120% | Dental-friendly, slight cooling effect, natural origin | Chewing gum, toothpaste, beverages | Medium |
| 9 | Fructose + Stevia | 90 to 99% Fructose + 1 to 10% Stevia | 100 to 150% | High solubility, good for low-calorie beverages | Sports drinks, flavored water, syrups | Medium |
| 10 | Allulose + Monk Fruit | 85 to 98% Allulose + 2 to 15% Monk Fruit | 90 to 120% | Premium blend, closest to sugar in taste and texture | Functional foods, high-end bakery | High |
| 11 | Lactose + Sucralose | 95 to 99% Lactose + 1 to 5% Sucralose | 100 to 150% | Dairy-compatible, heat stable | Dairy products, baby food, protein powders | Low |
| 12 | Maltodextrin + Aspartame | 95 to 99% Maltodextrin + 1 to 5% Aspartame | 100 to 180% | Cost-effective, good bulk and mouthfeel | Powdered drinks, instant coffee, confectionery | Low |
| 13 | Dextrose + Acesulfame-K | 99% Dextrose + 1% Acesulfame-K | 150 to 200% | Affordable, widely used in beverages | Soft drinks, energy drinks, baked goods | Low |
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