Food Additive CAS 99-20-7 Organic Raw Material Sweetener 99% Powder D-Trehalose Anhydrous/Trehalose

• Customization: Available
• CAS No.: 99-20-7
• Formula: C12h22o11.2h20
• Model NO.: TRE
• Type: Trehalose
• Nutritional Value: Nutritional
• Effect: Sweeteners
• Resource: Natural
• Transport Package: 1kg/Bag, 25kg/Drum
• Specification: 99%
• Trademark: Greenway
• Origin: Jiangsu, China
• HS Code: 2942000000
• Production Capacity: 500 Kilograms/Month

Product Description

Food Additive CAS 99-20-7 Organic Raw Material Sweetener 99% Powder D-Trehalose Anhydrous/Trehalose

Product Description of Food Additive CAS 99-20-7 Organic Raw Material Sweetener 99% Powder D-Trehalose Anhydrous/Trehalose
 

{Product Name}:	Trehalose
{Other Name}:	D-Trehalose anhydrous
{Test Method.}:	HPLC
{Appearence.}:	White Powder
{Specification}:	99%
{MOQ}:	1kg

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.

Function of Food Additive CAS 99-20-7 Organic Raw Material Sweetener 99% Powder D-Trehalose Anhydrous/Trehalose
mTrehalose 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 of Food Additive CAS 99-20-7 Organic Raw Material Sweetener 99% Powder D-Trehalose Anhydrous/Trehalose

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.

Send us an inquiry