Argc Food Additive Organic Trehalose / D-Trehalose Anhydrous CAS 99-20-7

• CAS No.: 99-20-7
• Formula: C12h22o11
• EINECS: 202-739-6
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Trehalose
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: ＞90%
• Transport Package: as Your Requirement
• Specification: 25kgs packaging Fiber drum outside and plastic bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 4000 Metric Ton/Metric Tons Per Month

Product Description

Food and Medicine Grade Trehalose Supplier/Trehalose CAS 99-20-7
Introduction
 
Product name: Trehalose
CAS No.: 6138-23-4
Other Names: alpha-D-Glucopyranosyl-alpha-D-glucopyranoside
MF: C12H22O11.2(H2O)
Molecular Weight:  378.33
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose.   It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis - the ability ofplants and animals to withstand prolonged periods of desiccation.   It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase ascells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle.  Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process, but, recently, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production. Trehalose is currently being used for a broad spectrum of applications.



Function
Trehalose has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase ascells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle.
Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process. Trehalose is currently being used for a broad spectrum of applications.
Application

Food Industry
1 Bakery products and western - style cakes Products
2 Sweets Products
3 Pudding & Ice-cream Products
4 Beverages Products
5 Rice and Flour Products

6 Aquatic products & seafood
Cosmetics Industry
Trehalose can effectively protect the epidermis cell, effective against skin aging, gently moisturize skin, make the skin luster, bright, tender, smooth, naturally healthy and elasticity. Trehalose, as a new generation of super moisturizing will become a focus in the cosmetics consumption.
Specification

Items	Specification	Result
Appearance	White crystal with a sweet taste,virtually odorless	White crystal with a sweet taste
Assay	Not less than 98%	99.5%
Loss on drying	Less than 2.0%(60.5h)	1.55%
Total ash	Less than 0.06%	0.046%
Lead	Less than 1mg/kilo	0.757mg/kilo
Arsenic	Less than 1mg/kilo	0.893mg/kilo
Coliform	Less than 30MPN/100g	28MPN/100g
PH	5.0-6.7	6.35
Total aerobic counts	Less than 400CFU per gram	105 CFU per gram
Salmonella	Negative	Negative