Product Description
Name:Trehalose;
Molecular formula:C12H22O11;
Molecular weight:342.3;
CAS:99-20-7;
EINECS:202-739-6;
Definition: non reducing sugars composed of two glucose molecules with 1, 1- glycoside bonds;
Classification: 3 isomers: Trehalose (α，α), isotrehalose (β，β) and new trehalose (α，β);
Density: crystallized trehalose1, 512g/cm;
Melting point:crystallized trehalose lost water at 130℃, trehalose210.5℃;
Dissolving heat:crystallized trehalose57.8KJ/mol, trehalose53.4KJ/mol;
Sweetness: 45% of sucrose;
Glass transition temperature:115℃;
Solubility: soluble in water, hot ethanol, glacial acetic acid, insoluble in ether, acetone;
Features: good crystalline properties, low moisture absorption, high moisture retention, strong heat resistance, strong acid resistance and good coloring;
Application:
1. Food industry:prevent starch aging, prevent protein denaturation, inhibition of lipid oxidation deterioration, effect of flavoring, maintain the stability and freshness of vegetables and meat, the lasting and stable source of energy;
2. Pharmaceutical industry: stabilizers of bioactive substances, preservation of biological agents;
3. Cosmetics: super sunscreen and moisturizing factor.
