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Product Name: Trehalose
CAS No.:6138-23-4
HS Code: 170290090
Description: Trehalose occurs as a nonhygroscopic, white, crystalline powder. It is obtained through enzymatic conversion of food grade starch into a stable, nonreducing disaccharide with two glucose molecules linked in a α, α-1, 1 configuration. The powder is freely soluble or readily dispersible in water. Trehalose is typically used in it’s dehydrate form. Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose.
Specification: Food Grade, FCC IX, FAO/WHO JECFA, GB/T 23529-2009
Items Specification
Appearance White crystalline powder
Assay (Dry Basis) 99.0% Min.
PH Value (30% solution) 4.5 to 6.5
Loss on Drying (60℃, 5h) 1.5% Max.
Residue on Ignition 0.05% Max.
Color in Solution (30% solution) 0.100 Max.
Turbidity (30% solution) 0.050 Max.
Pb 0.5mg/kg Max.
Arsenic 1mg/kg Max.
Cu 5mg/kg Max.
SO2 Residue 0.2g/kg Max.
Total Bacteria Count 3000cfu/g Max.
Coliform 30MPN/100g Max.
Salmonella Negative
Shigella Negative
Staphylococcus aureus Negative
Allergenics: The product contains none of the ingredients of the list of allergenics of the EC.
Packing and Transportation: Adopting the package of 20kg/bag, 25kg/bag with Kraft bag and PE inner. The transportation shall be in accordance with the requirement of general chemicals.
Properties: Nonreducing sugar;
Stable in solution at high temperatures, even under acidic conditions;
Relatively inert glycosidic linkage;
Absence of internal hydrogen bonds;
Existence of a number of polymorphs;
Transition between polymorphs without affecting crystallinity;
High glass transition temperature;
High fragility;
High hydrophilicity and hydration number;
Large hydrated volume;
Kosmotropy or water structure “maker”;
Restricted distribution of water molecules;
Flexibility of glucose rings to expand and contract;
Ability to increase cytoplasmic viscosity: decrease in intracellular ice formation.
Depression of melting temperature of lipids;
Stabilization of partially folded proteins.
Usage: Humectant; nutritive sweetener; stabilizer; thickener; texturizer.
Widely used in beverage (sports drink, juice, tea, milk and others), meat, fish products. noodles, biscuit, candy, jam and other products.
Storage: Store in a cool, dry, ventilated environment.
| Registration Date | 2014/01/23(Year/Month/Date) |
|---|---|
| Buyer / Seller in EC21 | Seller |
| Business Type | Manufacturer |
| Year established | 2000 |
| Employees total | 51 - 100 |
| Annual revenue | USD 5,000,001 - 10,000,000 |
| Company | Golden Grain Group Limited |
|---|---|
| Address | Block A, Futai Plaza, No. 18 Hongkong Road, Qingdao, ChinaQingdaoShandong266071China |
| Phone | 86 - 0532 - 87851517 |
| Fax | 86 - 0532 - 87851517 |
| Homepage | http://www.goldengraingroup.com |
| Contact | Andy Liu |