| Customization: | Available |
|---|---|
| CAS No.: | Functional Sweeteners |
| Formula: | C12h22o11 |
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Product Name: Hot Sale 98.0% Trehalose Dehydrate
Specification: 98.0%
Appearance:White crystalline powder
| PRODUCT SPECIFICATIONS | ||
| Product Name: | Trehalose dehydrate | |
| CAS number | 99-20-7 | |
| ANALYSIS ITEMS | SPECIFICATION | TEST METHOD |
| Appearance | White crystalline powder | |
| Purity(trehalose) | ≥ 98.0% | |
| Loss on drying | ≤ 1.5% | |
| PH | 5.0-6.7 | |
| Color | ≤ 0.1 | |
| Turbidity of solution | ≤ 0.05 | |
| Lead | ≤ 0.5mg/kg | |
| Residue on ignition | ≤ 0.05% | |
| Viable counts | ≤ 300cfu/g | |
| Yeasts and moulds | ≤ 100cfu/g | |
| Coliform organisms | ≤ 30MPN/100g | |
| Pathogenic | Negative | |
| Packing | Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm. | |
| Storage | Store in a well-closed container away from moisture, light, oxygen. | |
| Shelf Life | 24 months under the conditions above and in its original packaging | |
| Mooncake (filling) | Moisturizing, mild sweetness, significantly reduce sweet and greasy feeling, anti-aging, extend the shelf life of the product | Trehalose accounts for 20%-35% of the total sugar used |
| Bread pastry | Low sweetness, keep the texture soft to prevent starch aging, good taste, non-coloring (emphasizing the internal texture of white) moisture and prevent moisture absorption, prolong storage life, increase thermal temperature | Trehalose accounts for 10%-30% of the total sugar used, or 3%-8% of the flour volume is added to replace some of the granulated sugar |
| Cookies | Low sweetness, prevent aging and softening | Trehalose accounts for 10%-30% of the total sugar used |
| Facial class | Prevent aging, improve taste, prevent flavor, prevent noodles juice from spilling and sticky | Add 1%-5% of the flour |
| Rice dishes | Prevent aging and hardening, keep soft and cold resistant, maintain the shape of rice grains, and inhibit the rice juice from overflowing and sticky | Add by 1%-5% of the amount of rice used |
| Nori | Prevent moisture absorption, improve taste, low sweetness | Add 5% of the flavoring solution |
| Processing of aquatic products: fish fillet, surimi, fish cake and other finished products | Improve freezing tolerance, protect protein, prevent dehydration, soften, inhibit fishy taste, maintain elasticity and fresh taste, prevent tissue atrophy | 2% - 8%. |
| Sports drink | The rise of blood sugar after drinking is slower, the peak is also very low, and the reduction time is longer and the energy supply is lasting | 8% - 10%. |
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