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Pharmaceutical Grade Trehalose Powder Dihydrate Mild Sweetness Acid Tolerance

Pharmaceutical Grade Trehalose Powder Dihydrate Mild Sweetness Acid Tolerance

Brand Name : Allforlong
Model Number : Food grade
Certification : ISO9001, ISO14001
Place of Origin : Qingdao China
MOQ : 1ton
Price : negotiate
Payment Terms : L/C, T/T
Supply Ability : 2000tons
Delivery Time : 20days
Packaging Details : carton5.0kg, 10.0kg, 20kg or as per demands
Molecular formula : C12H22O11•2H2O
English Name : D-(+)-Trehalose dehydrate
CAS NO. : 6138-23-4
Appearance : white powder crystal
grade : Pharmaceutical Grade
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Pharmaceutical Grade Trehalose Powder Dihydrate Mild Sweetness Acid Tolerance

1. Quick Detail :

◆Trehalose is a kind of safe, reliable natural carbohydrate which widely exists in many edible plants and animals and microorganisms of the nature , there are usually too much content trehalose in many plants and aminals body , such as mushrooms, seaweed, beans , shrimp, bread, beer and yeast food.Trehalose has magic protective with organisms, under high temperature, heavy cool, high osmotic pressure and drying etc. other harsh environmental conditions, trehalose can form a unique protective film on the cell surface,and effectively protect the protein molecular invariance not to inactivate,and keep life process and biological characteristics, so, trehalose is also known as "the life of sugar".

2. Description :

◆ Mild sweetness: Trehalose is only 45% as sweet as sucrose. It has a clean taste profile

◆ Process stability:Trehalose is a non-reducing sugar and will not take part in Mallard reactions with amino acids or proteins during the manufacturing processing and storage even at elevated temperatures.Thus, trehalose can be favorably used in food and beverage where heat treatment is required or storage at high temperature.

◆ Perfect heat and acid tolerance: Trehalose is very stable to heat and acid during processing and storage, and would not become colored and broken down even heated for 30min at 100℃, pH3.0.

◆ Low solubility and excellent crystalline:Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

◆ Low hygroscopicity:Some foods themselves are not hygroscopic, but their hygroscopicity can rapidly increase once sugars such as sucrose and maltose is added, and then foods’ original flavor and shelf life changed. Trehalose has a very low hygriscopicity and remains stable up to 95% relative humidity. Thus, trehalose can be used as sweetening in food process.

◆ High Glass Transition Temperature:The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.

3. Applications :

In food Industry, Trehalose is widly used in these following fields
. Protein materials
Using trehalose in protein food, first to mix with the two materials in a certain proportation, then dry by heat. After that, the cellular or 3-dimensioned molecular structure of protein was completely recovered for the addition of trehalose, and primitive properties were restored after rehydration.
For protein/amino acid food, the proportion of the materials and trehalose was about 2.5~7.5: . For example, if the protein content in the fresh eggs accounted for 3.3%, the dosage of trehalose for addition was about 0.5%, within the criteria of 2.5~7.5: 1. If the content of pure protein in fresh eggs was 12.3%, the addition of trehalose was 3%, i.e. with 30kgs trehalose into 1000kgs pure eggs.
. Non-protein materials
For non-protein materials, such as fruits, thick syrup of vegetables, coffee, syrup of tomato and so on, the addition of trehalose were different with the above method, but with the proportion of trehalose to dry substance of non-fat range from 1: 10 to 1: 100 to carry out the test. For example, if the solid dry substance content in the thick syrup of tomato was 28%, the addition of trehalose was 10%, that is, about 100g trehalose was added into 1kg solid dry substance of thick syrup of tomato and the mixture was transfered respectively onto the glass or stainless for drying at the temperature of 50℃~80℃to obtain the tomato flour. Since that trehalose can perfectly protect the cell structure of tomato during the process of drying, the full flavor of tomato flour was easily appreciated after re-hydration.

4. Specifications :




2H2O (dihydrate)


White crystal with a sweet taste, virtually odorless


Not less than 98%

Loss on drying

Less than 2.0% (60℃, 5h)

Total ash

Less than 0.06%


Less than 1mg/kilo


Less than 1mg/kilo


Less than 30 MPN/100g


5.0 - 6.7

Total aerobic counts

Less than 400 CFU per gram




1kg,2kg, 20kg

5. Competitive Advantage :

Product Tags:

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