Herbpro Biotech
1 / 5
Multi-Functional Health Sugar D-Trehalose
Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists.
Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with low insulinemic response. It may be used without restriction in a wide range of food products including beverages, chocolate, bakery products, and dairy products.
✓ Low Cariogenicity: Substantially reduced cariogenic potential tested under in vivo and in vitro systems.
✓ Mild Sweetness: Only 45% as sweet as sucrose with a clean taste profile.
✓ High Glass Transition Temperature: 120°C temperature makes it ideal as a protein protectant and flavor carrier.
✓ Low Solubility: Water-solubility comparable to maltose with excellent crystallinity for coatings.
| Terms | Specifications |
|---|---|
| Appearance | White crystalline powder, no visible foreign body, sweet taste |
| Molecular formula | C12H22O11 • 2H20 |
| Assay(dry basic)% | ≥98.0 |
| PH | 5.0--6.7 |
| Loss on drying,% | ≤1.5 |
| As, mg/kg | ≤0.5 |
| Total Plate Count | ≤ 100 cfu/g |
| Coliforms | Negative |
With 20 years of experience in specialty chemicals and food additives, we leading the production of trehalose, allulose, and modified starch for food, pharmaceutical, and industrial applications.
