In food, as food additives and sweeteners ,trehalose has about 45% the sweetness of sucrose at concentrations above 22%,
It can reduce the sweetness, optimize the sweet and improve the flavor.
Customization: | Available |
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CAS No.: | 99-20-7 |
Formula: | C12h22o11 |
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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
Item
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Standard
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Appearance
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White Crystalline Powder
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Purity (Trehalose)
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≥99%
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Loss on drying
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≤1.5%
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Residue on ignition
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≤0.05%
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PH
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5.0-6.7
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Arsenic
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≤0.5mg/kg
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Lead
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≤0.5mg/kg
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Color
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≤0.1
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Turbidity of solustion
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≤0.05
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Viable counts
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≤300cfu/g
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Yeasts and moulds
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≤100cfu/g
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Pathogenic
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Negative
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Coliform organisms
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≤30mpn/100g
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