| Post Date: | Nov 30,2021 |
| Expiry Date: | Nov 30,2022 |
| Detailed Description: |
Cas No. :6138-23-4
Quantity: 200Metric Tons Specs:FCC V Price:3.00 USD Metric Tons Payment Method: T/T, L/C, D/P Product Name: Trehalose CAS No.: 6138-23-4 Molecular Formula: C12H22O11.2H2O Molecular Weight: 378.33 Description: Trehalose occurs as a nonhygroscopic, white, crystalline powder. It is obtained through enzymatic conversion of food grade starch into a stable, nonreducing disaccharide with two glucose molecules linked in a α, α-1, 1 configuration. The powder is freely soluble or readily dispersible in water. Trehalose is typically used in it’s dehydrate form. Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose. Specification: Food Grade FCC V Items Specification Appearance White crystalline powder Assay (Dry Basis) ≥98.0% PH Value (30% solution) 4.5 – 6.5 Loss on Drying (60℃, 5h) ≤1.5% Residue on Ignition ≤0.05% Color in Solution (30% solution) ≤0.100 Turbidity (30% solution) ≤0.050 Pb ≤0.5mg/kg Arsenic ≤1mg/kg Cu ≤5mg/kg SO2 Residue ≤0.2g/kg Total Bacteria Count ≤3000cfu/g Coliform ≤30MPN/100g Salmonella Negative Shigella Negative Staphylococcus aureus Negative Allergenics: The product contains none of the ingredients of the list of allergenics of the EC. Packing and Transportation: Adopting the package of 20kg/bag, 25kg/bag with Kraft bag and PE inner. The transportation shall be in accordance with the requirement of general chemicals. Properties: Nonreducing sugar; Relatively inert glycosidic linkage; Absence of internal hydrogen bonds; Existence of a number of polymorphs; Transition between polymorphs without affecting crystallinity; High glass transition temperature; High fragility; High hydrophilicity and hydration number; Large hydrated volume; Kosmotropy or water structure “maker”; Restricted distribution of water molecules; Flexibility of glucose rings to expand and contract; Ability to increase cytoplasmic viscosity: decrease in intracellular ice formation. Depression of melting temperature of lipids; Stabilization of partially folded proteins. Usage: Humectant; nutritive sweetener; stabilizer; thickener; texturizer. Widely used in beverage (sports drink, juice, tea, milk and others), meat, fish products. noodles, biscuit, candy, jam and other products. Storage: Store in a cool, dry, ventilated environment. |
| CAS Registry Number: | 6138-23-4 |
| Synonyms: | ;D-Trehalose, dihydrate;alpha,alpha-D-Trehalose dihydrate;alpha-D-Glucopyranosyl-alpha-D-glucopyranoside dihydrate;D(+)trehalose dihydrate cell*culture tested;D(+)trehalose dihydrate;D(+)trehalose reduced metal ion content dihydrate;D-(+)-Trehalose dihydrate;D(+)-Trehalose Dihydrate;L-Trehalose Dihydrate; |
| Molecular Formula: | C12H22O11 |
| Molecular Weight: | 342.2965 |
| Molecular Structure: | 
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| Hazard Symbols: | |
| Risk Codes: | R38:; |
| Safety Description: | S26:; S37/39:; |
