D(+)-Trehalose dihydrate

About D(+)-Trehalose dihydrate

Name:  D(+)-Trehalose dihydrate

Synonyms:  alpha-D-Glucopyranosyl-alpha-D-glucopyranoside

Molecular Structure:  

Molecular Formula:  C₁₂H₂₂O₁₁.2(H₂O)

Molecular Weight:  378.33

CAS Number:  6138-23-4

 

The research followed indicated that trehalose exists widely in nature, mostly in plants and microorganism, such as eatable mushroom, seaweed, legumes, shrimp, brewers and fermented yeast foods in daily life.

Trehalose is a non-reducing sugar consisting of two glucose molecules and is one of most stable sugar in the world. During the research of dehydration of plant cells, scientists found that trehalose can effectively prevent cell membrane, protein and other molecules from damage upon drying, and keep the natural biological character after re-hydration of the dried plants. Some insects that can keep alive even under the conditions of hyperthermia, deep-coldness, dehydrating etc, is largely attributed to the existence of trehalose as the main components. Trehalose has been proved from the abundant experimental results that trehalose can form a special protective layer around the protein and other biomolecules, efficiently protecting biologicals under harsh conditions such as hyperthermia, deep-coldness, hypertonia, dehydrating, and keep intact their biological characteristics. Trehalose is a kind of sugar that preserves life. Trehalose is not only useful for the food industry. Other sugars dont have this performance. One of the most important fact about trehalose is that both exogenous and endogenous trehalose have the same protective effect on living body and biological molecules. Because the amount of endogenous trehalose existed in most living bodies so small that utilization of exogenous trehalose became increasingly important in the fields such as pharmaceutical, food, cosmetics, agriculture and biotechnology. In addition to be excellent activity protective reagent of protein medicines, enzyme, vaccines and other bio-products, trehalose is the key important component of keeping cell activity and cosmetics moisture. Furthermore, trehalose is a unique food ingredient which can avoid the food degradation and then keep the fresh flavor of original food. So, as the , trehalose is widely used in food process.

Specification

Product name	D(+)-Trehalose dihydrate
Item	Specification
Description	White crystal with a sweet taste, virtually odorless
Assay	Not less than 98%
Loss on drying	Less than 2.0% (60, 5h)
Total ash	Less than 0.06%
Lead	Less than 1mg/kilo
Arsenic	Less than 1mg/kilo
Coliform	Less than 30 MPN/100g
pH	5.0 - 6.7
Total aerobic counts	Less than 400 CFU per gram
Salmonella	Negative

 

Packing: 1kg, 2kg, 20kgs per pack.     

Stored in a dry and cool place, keep away from strong light and heat.

Shelf life:  Two years when stored properly in a well-closed container.

Multi-functional Food Additive

D(+)-Trehalose dihydrate serves multiple functions in the food industry, acting as a sweetener, stabilizer, humectant, and preservative. Its versatile properties enhance product texture, extend shelf life, and help preserve moisture content in various processed foods, ensuring both quality and consistency.


Exceptional Purity and Stability

Manufactured to a high standard, this trehalose dihydrate boasts a purity of 98% or higher. Its chemical stability underlies its effective moisture retention and preservative capabilities, while the slightly sweet flavor makes it a suitable ingredient for diverse food applications.


Convenient Application and Storage

Supplied as a powder in 25 kg bags, D(+)-Trehalose dihydrate is easy to handle and integrate into manufacturing processes. For best results, store the product in a cool, dry place. Proper storage ensures the additive maintains its quality for up to 24 months from the manufacturing date.