Product Introduction:
Trehalose is provided by Ningbo Yunli Precision Mechanism Co., Ltd,a major Sugar & Sweeteners supplier in Food & Beverage wholesale industry in China.You can check out the specification of Trehalose below or get any optional result clicking into the following keywords Sweetener , Trehalose , R-03 , Description , Features , Details , LEHUAN and you can check the authentications and testimonials of Trehalose .
Description:
We sell Trehalose and other sweeteners, Isomalt, Isomaltulose, Sorbital, Maltitol, Erythritol.
Information of Our Product of Trehalose
Trehalose is a naturally occurring disaccharide that wildly exists in animals, plants, microorganism and so on. And it is a non-reducing sugar which consists special double sugar molecules, trehalose
So can form special protective membrane above the cell under the bad conditions of hyperthermia, high-coldness, dehydrating et al, which can protect organism molecules structure from being destroyed then continue the life body and the organic specialty. However, the other sugar in nature, such as sucrose and glucose, can not have the property. So it is rather suitable that trehalose was considered as"Sugar of Life". Because endogenous trehalose of most life bodies known in nature is few, the protective efficiency is very obvious. Therefore, the application of exogenous trehalose become more important under the many areas related modern biotechnology. Applying present the most advanced bioengineering and producing process, we firstly produce trehalose in batch-bulk with the material of cassava starch, using the whole facilities built in international pharmaceuticals standard. The product reaches the level of the international similar products. For its special physics and properties, trehalose can be wildly used in foodproducts, pharmaceuticals, cosmetics and agricultural science and various lines.
General properties
1. Mild sweetness
Trehalose is 45％ as sweet as sucrose when compared to a 10％ sucrose solution. The temporal profile of trehalose shows a rapid onset to sweetness with a persistence slightly longer than sucrose. The taste profile is nicely balanced, and the mild sweetness of trehalose can allow other flavors in food systems to be enhanced.
2. Non-reducing sugar
Trehalose is a non-reducing sugar and therefore does not react with amino acids or proteins as part of Maillard browning. Flavor, color, and nutrition are stabilized to losses in quality that would otherwise result from the Maillard reaction.
3. High glass transition temperature
Trehalose has a very high glass transition temperature compared to other disaccharides. This allows trehalose to remain stable under a greater range of temperature extremes, providing additional stability to glass systems into which it is incorporated. In addition, trehalose glasses are more resistant to moisture gain than other saccharide glass systems.
4. Chemical, acid and thermal stability
Our product Trehalose is stable under low pH conditions where other disaccharides typically undergo various reactions, such as hydrolysis into their component monosaccharides. This minimizes caramelization and browning which are typical of low pH systems that undergo heat processing. The result is retention of more natural flavors and colors in food systems.
5. Exceptionally low hygroscopicity
Trehalose dihydrate is stable up to 94％ relative humidity. The low hygroscopic nature of trehalose dihydrate results in a free-flowing stable dry product. In food applications where sugars are in the crystalline form, the addition of trehalose can decrease moisture sensitivity and product caking.
