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Trehalose, a disaccharide composed of two glucose molecules linked together, holds a pivotal role in the natural world as a versatile protector against environmental stresses. Found widely across diverse organisms including bacteria, fungi, plants, and invertebrates, this unique sugar has garnered attention for its remarkable ability to safeguard cellular structures and biomolecules under extreme conditions.

Its structural stability and non-reducing nature enable trehalose to effectively shield organisms from desiccation, freezing, and heat, making it a critical survival tool in harsh environments. Within cells, trehalose acts as a molecular chaperone, stabilizing proteins and membranes, thereby preserving cell viability and function. This property not only ensures survival during periods of environmental stress but also supports cellular activities during normal physiological processes.

Beyond its role in nature, trehalose has found widespread application in various industries. In the food sector, it is utilized as a stabilizer and texturizer, enhancing the shelf life and quality of products such as baked goods, confectionery, and dried foods. In pharmaceuticals, trehalose is employed for its ability to protect sensitive drugs and vaccines from degradation, facilitating their storage and transportation under challenging conditions.

Research into trehalose continues to uncover new potential applications. Its ability to mitigate protein misfolding and aggregation has implications for neurodegenerative diseases, while its role in cryopreservation offers promise for enhancing the preservation of cells and tissues for medical and research purposes.

In summary, trehalose's multifaceted properties as a stabilizer, protector, and potential therapeutic agent underscore its significance in both biological systems and industrial applications, paving the way for continued exploration and innovation in diverse fields.

In the world of frozen food, product integrity is everything.
Trehalose, a naturally occurring disaccharide, is revolutionizing the frozen food sector by improving product stability, texture, and shelf life.

Protects cell structure during freezing
Prevents freezer burn and drip loss
Enhances texture and mouthfeel post-thaw
Retains natural color, flavor & nutrition
Clean-label & GRAS-approved ingredient

From frozen vegetables, meats, seafood to ready meals & snacks, Trehalose is a smart solution for manufacturers looking to improve product performance and customer satisfaction naturally.

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Introduction (Trehalose CAS No. 99-20-7)
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an �±,�±-1,1-glucoside bond between two �±-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 has high water retention capabilities, and is used in food and cosmetics. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process,Trehalose is currently being used for a broad spectrum of applications.

PRODUCT SPECIFICATIONS
Product Name: Trehalose dehydrate
CAS number 99-20-7
ANALYSIS ITEMS SPECIFICATION TEST METHOD
Appearance White crystalline powder
Purity(trehalose) 98.0%
Loss on drying 1.5%
PH 5.0-6.7
Color 0.1
Turbidity of solution 0.05
Lead 0.5mg/kg
Residue on ignition 0.05%
Viable counts 300cfu/g
Yeasts and moulds 100cfu/g
Coliform organisms 30MPN/100g
Pathogenic Negative
Packing Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm.
Storage Store in a well-closed container away from moisture, light, oxygen.
Shelf Life 24 months under the conditions above and in its original packaging

PRODUCT SPECIFICATIONS
Product Name: Trehalose dehydrate
CAS number 99-20-7
ANALYSIS ITEMS SPECIFICATION TEST METHOD
Appearance White crystalline powder
Purity(trehalose) 98.0%
Loss on drying 1.5%
PH 5.0-6.7
Color 0.1
Turbidity of solution 0.05
Lead 0.5mg/kg
Residue on ignition 0.05%
Viable counts 300cfu/g
Yeasts and moulds 100cfu/g
Coliform organisms 30MPN/100g
Pathogenic Negative
Packing Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm.
Storage Store in a well-closed container away from moisture, light, oxygen.
Shelf Life 24 months under the conditions above and in its original packaging

One of the most important fact about trehalose is that both exogenous and endogenous trehalose have the same protective effect on living body and biological molecules.
Because the amount of endogenous trehalose existed in most living bodies so small that utilization of exogenous trehalose became increasingly important in the fields such as pharmaceutical, food, cosmetics, agriculture and biotechnology.
In addition to be excellent activity protective reagent of protein medicines, enzyme, vaccines and other bio-products, trehalose is the key important component of keeping cell activity and cosmetics moisture.
Furthermore, trehalose is a unique food ingredient which can avoid the food degradation and then keep the fresh flavor of original food. So, as the sweetener, trehalose is widely used in food process

CAS NO : 6138-23-4

Product name: Trehalose
CAS No.: 6138-23-4
Other Names: alpha-D-Glucopyranosyl-alpha-D-glucopyranoside
MF: C12H22O11.2(H2O)
Molecular Weight: 378.33

Item Specification
Description :White crystal with a sweet taste, virtually odorless
Assay :Not less than 98%
Loss on drying:Less than 2.0% (60, 5h)
Total ash:Less than 0.06%
Lead:Less than 1mg/kilo
Arsenic:Less than 1mg/kilo
Coliform:Less than 30 MPN/100g
pH:5.0 - 6.7
Total aerobic counts:Less than 400 CFU per gram
Salmonella:Negative

Formula C12h22o11ò2h2o (dihydrate)
Description White crystal with a sweet taste, virtually odorless
Assay Not less than 98%
Loss on drying Less than 2.0% (60℃, 5h)
Total ash Less than 0.06%
Lead Less than 1mg/kilo
Arsenic Less than 1mg/kilo
Coliform Less than 30 mpn/100g
Ph 5.0 - 6.7
Total aerobic counts Less than 400 cfu per gram
Salmonella Negative
Package 1kg, , 2kg, 20kg


20kgs/bag

Trehalose cas : 6138-23-4Trehalose Food AdditivesFood Additive Sweetener TrehaloseFood Grade Trehalose Cosmetics Trehalose Trehalose is a sugar, is a food ingredient, can be directly added in food, so it is not a food additive. Ingredients are generally not added to the food limit, but according to the production needs to add the appropriate amount. Trehalose National standard ...

Trehalose. It is implicated in anhydrobiosis the ability of plants and animals to withstand prolonged periods of desiccation. It has high water retention capabilities, and is used in food and cosmetics.

Trehalose

Trehalose is a nonreducing homodisaccharide, in which two glucose units are linked together in an ±-1,1-glycosidic linkage. Trehalose is widely distributed in nature and has been biosynthesized as a stress-responsive compound in certain species.

Applications of Trehalose Price Food Industry
1 Bakery products and western - style cakes Products
2 Sweets Products
3 Pudding & Ice-cream Products
4 Beverages Products
5 Rice and Flour Products
6 Aquatic products & seafood Cosmetics Industry Trehalose can effectively protect the epidermis cell, effective against skin aging, gently moisturize skin, make the skin luster, bright, tender, smooth, naturally healthy and elasticity.
Trehalose, as a new generation of super moisturizing will become a focus in the cosmetics consumption.
Packaging Details Package
1) 20kg/bag( Packed in a kraft bag with PE inner)
2)Or at your option. Storage Stored in a cool and dry well-closed container and in ventilated area, kept away from moisture and strong light or high temperature.
Shelf Life Two years under well Storage situation and stored away from direct sun light.

trehalose is a very interesting sugar, it is a disaccharide made up of two molecules of glucose. It occurs in some seeds and fungi though it is not common in plants. Mushrooms contain up to 10–25 % by dry weight.



It protects organisms from extremes of weather, such as freezing and drying out. The Resurrection Plant can withstand months without water because it contains abundant amounts of this sugar which protects the cells against damage in the difficult conditions.

Benefits:
No great benefit as a sweetener, it is less than half as sweet as sugar and has a similar glycemic index. However it has a multitude of other uses and applications. It is an antioxidant, it acts as a natural preservative, it keeps food moist and helps preserve texture and flavour. In nature it has amazing qualities which seem to prevent damage to cells from drying out or freezing.

These properties can have advantages in the production of cosmetics, pharmaceuticals and foodstuffs. It has an important application as a constituent in solutions for the protection of organs during transplant operations. It is useful as a component of frozen foods and ration packs etc. It is temperature stable and can be used in cooking.

It has been shown to inhibit the degradation of carbohydrates, proteins, and fatty acids in foods. Thus it can act as a safe preservative. In addition it has been found to inhibit the development of bacteria that cause body odor, so it may find use as a cosmetic.

Eye drops containing this sugar have proved useful in the treatment of dry eye syndrome.

It may even help to mitigate against insulin resistance and become a useful tool against the onset of diabetes. It has a hypoinsulinemic effect, the exact opposite of fructose. A 2010 trial showed significant improvement in triglyceride levels and insulin response in mice.

Concerns:
As with most other sugars it is harmful to teeth. It has a fairly high glycemic index, though unlike ordinary sugar it is only broken down into glucose - there is no fructose component. Fine in moderation.

Safety:
There is no recommendation from the FDA or the CSPI on this sugar. It would be well to follow the World Health Organization Guideline and restrict intake of all sugars, including Trehalose to 50g per day.

Trehalose(CAS:99-20-7)

Introduction of Trehalose
---Production capacity: 5,000 tons/year
Product Profile
Product Name: Trehalose
Other Names: Crystalline trehalose, crystal trehalose
Chemical Name: α-D-glucopyranosyl-α-D-glucopyranosyl
CAS No.: 6138-23-4
Molecular Formula: C12H22O11·2H2O
Molecular Weight: 342.30
Appearance: White crystalline grain or powder
Solubility: Easily soluble in water, hot alcohol, glacial acetic acid, canâ??t dissolve in diethyl ether, acetone
Sweetness: 45% of sucrose


Product features
ï?¬ Foods, healthcare products industry
1. Low hygroscopicity, strong moisture holding capability, inhibit starch aging, enhance anti-freeze capability
2. Heat resistance, acid resistance, improved freezing performance, trehalose is the most stable of natural disaccharide
3. No colorability, trehalose does not cause the maillard reaction
4. High glass transition temperature, high stability, prevent dental caries
5. Prevent protein denaturation and lipid oxidation, protect biological activity
6. Modify or cover the taste, improve, remove or enhance foodsâ?? special smell and taste
7. Lasting and stable energy source, does not cause rapid and sharp change of blood sugar and insulin


ï?¬ Cosmetics industry
1. Strongly moisturize capacity, keep skin epithelial cells moist even in extreme environments
2. Anti-radiation
3. Protect active ingredients in cosmetics
4. Inhibit the characteristic body odor of the elderly
5. Enhance skinâ??s absorption ability to nutrition ingredients
6. Prolong cosmeticsâ?? shelf life
7. Prevent dental caries

Synonyms: d-glucose, monohydrate; dextrosol; dextrose, monohydrate, powder
Chemical formula: c6h12o6.H2o
Molecular weight: 198.17
Cas no.: 5996-10-1
Dmh is a white granular monosaccharide. It is obtained by enzymatic hydrolysis of starch to dextrose and subsequent purification and crystallization from solution. It is sweet in taste, free from foreign flavour and finds wide applications due to its inherent quality of being an instant energy source. Dmh does not require conversion before assimilation into the human system and is, therefore, very popular in the pharmaceutical and energy products.
What is dmh used for?
Dmh is extensively used in many food products both in liquid and in dry forms. It imparts a tender feel to sweets and creates a cool sensation in the mouth. It is widely used for its nutritional value c one gram of dmh supplies approximately 3600 calories of energy. Being a simple sugar, it is readily absorbed by the body and provides instant energy to overcome physical fatigue. Bakery products
Besides enhancing flavour and sweetness of cakes, biscuits and other bakery products, dmh contributes to the crust colour and texture. It accelerates the brewing reaction and fermentability and reduces standing time as it dissolves and cools the dough.

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