Trehalose

Item

Specification

Result

Appearance

Fine,white,odorless,crystallinepowderpowder

pass

Assay(dry basic)%

≥98.0

99.4

pH

5.0-6.7

6.56.5

Ignition residue %

≤0.05

0.016

Loss on drying %

≤1.5

0.13

Chroma

≤0.100

0.0034

Turbidity

≤0.05

0.0034

As, mg/kg

≤0.5

negative(<0.010)

Pb, mg/kg

≤0.5

negative(<0.05)

Application

Product Advantage

Food area: Bakery, Frozen food, Rice flour products, Chocolate confectionery, Beverage, Fruits, Energy products, Seafood, Freeze-dried powder probiotics.

Prevent starch aging and gelatinization,improve freeze resistance, and prevent proteindenaturation, reduce sweetness, enhanceproduct flavor, protect color, lock water andmoisturize, extend shelf life, in freeze-dryingand hydrolysis, protein in microorganisms areprotected from deformation.

Cosmetics: Facial mask, Hand cream and Eyecream

It has strong physiological effects such asmoisture retention, water lock, sun protection, anti-radiation and water retention.

Pharmaceutical

As a special protective agent for biologicalmolecules and tissue cell stabilizer