Model NO.: 63-42-3 Nutritional Value: Nutritional Resource: Natural Molecular Weight: : 342 Transport Package: According to Customer′s Requirements Origin: China Type: Acesulfame Potassium Effect: Stabilization Assay: 99% Trademark: Dahua Specification: 63-42-3 HS Code: 2932999099 Mob 0086-13627209950
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Positive Additives D-Trehalose anhydrous CAS 63-42-3 for Food and Pharmaceutical
Product Name: D-Trehalose anhydrous
Synonyms: Trehalose; alpha-D-Trehalose; alpha-D-glucopyranosyl alpha-D-glucopyranoside; Trehalose; D(+)Trehalose; D-(+)-Trehalose; α-L-glucopyranosyl; α-D-glucopyranoside
CAS RN.:
99-20-7
EINECS: 202-739-6
Molecular Weight: 342.2965
Molecular Formula: C12H22O11
Density: 1.76g/cm3
Melting Point(ºC): 214-216ºC
Boiling Point(ºC): 675.4°C at 760 mmHg
Flash Point(ºC): 362.3°C
refractive_index: 1.652
Trehalose is sweetness of sucrose 45%, trehalose is a reducing sugar, when coexist with amino acid, protein, even heating won't produce Browning (Maillard Reaction, the Maillard Reaction), very suitable for heating processing or high temperature preservation of food, beverage, etc. Since it has thermal stability, acid resistant starch, protein resistance denaturant, low hygroscopicity and low color, taste ingredients, fresh features such as widely used so fresh fruits and vegetables, ice cream, no oil cake, cookies, ham, rice crackers, fast food, nutrition, health food, sugar, meat products, egg products, dairy products, starch, food, pastries, candy, chewing gum, chocolate and ice cream sauce, tea drinks, juice drinks, not Fried instant food, etc.
Trehalose in different field application effect and use of product:
1, in the western-style snack
Product features, effect Usage.
(1) the moon cake (filling) moisture, moderate sweetness, significantly reduce the sweet greasy feeling, anti-aging, extend the shelf life of products Trehalose accounted for 20% of the total with sugar amount to 35%
(2) the snack paste (bean paste, etc.), low sweetness, improving sweetness, to extend the shelf life, prevent aging, moisturizing and prevent water outflow, closer paste can be obtained Trehalose accounted for 25% of the total with sugar amount to 50%
(3) a soft bread at low sweetness, keep prevent starch aging, taste good, non staining (emphasis on internal quality of a material white), moisture and prevent absorption of moisture, prolong the shelf life and increase the thermal stability Trehalose 10% - 10% of total with sugar amount, or by 3-8% added to the amount of flour replacing part of granulated sugar
(4) rice cakes, dumplings, hemp potatoes Prevent starch aging, refrigerated also can keep the Q Trehalose by 2-5% of the amount of starch added
2, candy, snack
Product features, effect Usage.
(1) improve taste, low sweetness, jelly, pudding after leaving after taste, stable gel, prevent moisture absorption, prevent Browning Trehalose accounted for 30% of the total with sugar amount to 40%
(2) low candy sweetness, improve taste, cream around 5%
(3) the candy To prevent moisture absorption, low sweetness, improve taste, covering up bad breath, heat resistance, acid resistance According to different purpose by 1% - 6%
(4) marshmallow low sweetness, keep moisture, prevent moisture absorption Trehalose replace 10% fructose syrup
(5) a sugar pill low sweetness, as to prevent moisture absorption and improving taste the excipient of 25% 100%
(6) gum low sweetness, good teeth, moisture, prevent hardening, cover up the smell Trehalose accounted for 10% of the total with sugar amount to 25%
(7) chocolate low sweetness, improved taste and flavor Trehalose 1-15% of total with sugar amount
(8) sugar snacks Keep crunchy texture, prevent moisture absorption, low sweetness, luster, cover oil, peculiar smell improve taste, inhibit protein denaturation, balance smell, adding grease According to the raw material 1-10% of the amount added
3, drinks
Product features, effect Usage.
(1) solid beverage adjustment balance taste, cover to reduce the bitter taste, sweet reduce sweetness, so that the powder dispersion and stable particles, prevent Browning, improve flavor 1-5%
(2) sports drinks After drinking the blood sugar rise slower, peak value is low, reduce the time longer, energy provides long-lasting use
(3) juice drinks Enhance flavor (juice), to prevent discoloration, improving sweet, acerbity cover 0.5% 2%
(4), vegetables, drink tea Have young taste, masking the bitter taste the effect of 1%
(5) milk beverage To improve the bitter taste of sweetness, cover up minerals, adjusting acidity 1-3%
(6) soy milk flavor, inhibition of bean smell 2-5%
(7), fruit wine, sweet wine stability nutrients, low sweetness, cover astringency, inhibiting Browning 2-8%
4, rice flour products
Product features, effect Usage.
(1) rice class Prevent aging hardening, supple and resistant to cold storage, keep the grain shape, inhibition of rice juice spilled, improve taste, flavor, noise suppression stink, inhibit for taste According to the amount of 1% 5% add rice
(2) the surface class Prevent aging, improve the taste, prevent odoour, prevent spillage sticky paste noodle juice According to the amount of flour add 1-5%
(3) the cookies and low sweetness, prevent aging and softening Trehalose accounted for 10% of the total with sugar amount to 30%
(4) rice cakes to improve taste, flavor, low sweetness, prevent aging, outstanding flavor Trehalose accounted for 30% of the total with sugar amount to 40%
5, aquatic products of livestock and poultry
Product features, effect Usage.
(1) ChuQinRou eggs processed products Improve the freezing tolerance, protection, prevent fatty acid decomposition form SAO flavor meat protein 2-8%
(2) the aquatic products: fish fillet, minced fish, fish cakes and manufactured goods Improve the freezing tolerance, protect protein decay, to prevent dehydration, softening, inhibit fish smell, maintain flexibility and fresh palate, prevent aging to improve and prevent tissue atrophy 2-8%
(3) with Cover a fishy smell, improve taste, prevent hardening, keep the water activity, to prevent discoloration Trehalose by 2-8% or 50% of the total with sugar
(4) seasoning seaweed, seaweed To prevent moisture absorption, improving taste, low sweetness According to add seasoning liquid is 5%
6, fruits and vegetables products
Product features, effect Usage.
(1) dry fruit class low sweetness, prevent moisture, improve the senses, after water quickly Trehalose accounted for 30% of total with sugar amount
(2) the jam, low sweetness, improve the flavor Trehalose accounted for 10% of the total with sugar amount to 30%
(3) the dehydrated vegetables After water reduction performance, to prevent discoloration Completely replace the original as a protectant of glucose, sorbitol, sucrose
7, spices
Product features, effect Usage.
(1) dressing low sweetness, stable gel effect, prevent discoloration, improve the flavor Trehalose accounted for 30% of total with sugar amount
(2) the kimchi improving taste, taste, keep moisture, prevent Browning According to the seasoning liquid adding 0.5 3%
(3) the soup powder To prevent some of the bitterness of the peptide,
Amino Acids, adjust the sweetness, prevent Browning and prevent starch aging, improve the dispersivity of the powder, 1-5%
| | Product Name | Cas No. |
| DH001 | Acesulfame Potassium | 55589-62-3 |
| DH002 | D(-)-Arabinose | 10323-20-3 |
| DH003 | D-Galactose | 59-23-4 |
| DH004 | D(+)-Trehalose dihydrate | 6138-23-4 |
| DH005 | D(-)-Ribose | 50-69-1 |
| DH006 | D-Cellobiose | 133-99-3 |
| DH007 | L-Arabinose | 5328-37-0 |
| DH008 | L-Ribose | 24259-59-4 |
| DH009 | L-Fucose | 2438-80-4 |
| DH010 | Aspartame | 22839-47-0 |
| DH011 | Xylooligosaccharides | ---- |
| DH012 | Glycyrrhizic acid | 1405-86-3 |
| DH013 | D-Trehalose anhydrous | 99-20-7 |
| DH014 | D(-)-Fructose | 57-48-7 |
| DH015 | Mogroside V | 88901-36-4 |
| DH016 | Xylitol | 87-99-0 |
| DH017 | Lactulose | 4618-18-2 |
| DH018 | D-Lactose | 63-42-3 |
| DH019 | Sucralose | 56038-13-2 |
| DH020 | Stevioside | 57817-89-7 |
| DH021 | Neotame | 165450-17-9 |
| DH022 | Alitame | |
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