Factory Supply Best Quality Food Colorants Trehalose CAS 99-20-7

• Customization: Available
• CAS No.: 99-20-7
• Formula: C12h22o11
• Model NO.: 99-20-7
• EINECS: 202-739-6
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Color: White
• Resource: Natural
• CAS: 99-20-7
• Mf: C12h22o11
• MW: 342.3
• Category 1: Food Sweeteners
• Category 2: Food Additive
• Category 3: Feed Additive
• Transport Package: Bag
• Specification: 25kg/ bag
• Trademark: Yingye
• Origin: Hebei
• HS Code: 29400090
• Production Capacity: 50000

Product Description

Product Description

 

a. To prevent starch aging, foods made with starch should be stored at room temperature or in a low-temperature environment. If this is not done, the starch will age, causing the food to become hard, become loose, and turn cloudy, resulting in a decline in quality. This is especially true for frozen foods, where the aging of starch is more pronounced. In the past, methods such as adding sugars, enzyme preparations, emulsifiers, etc. were used to inhibit starch aging. However, these methods were not comprehensive. Overall, adding sugars was considered to be the most effective. By mixing 12% starch solution with 2% sugar in equal amounts, and then cooking it, it was stored at 4°C. The turbidity ratio before storage and after 12 hours of storage was used to calculate the aging rate of starch. By comparing the effects of sucrose, maltose, and alginate in preventing starch aging, it was found that the effect of adding alginate was far superior to that of other sugars. Therefore, using alginate can inhibit starch aging, improve quality, and it can be widely used for foods that are transported through freezing in the future. 

b. Preventing Protein Denaturation Take the egg white as the protein and add 5% sugar to it. Freeze it at -20°C for 5 days. Use the turbidity ratio before freezing and after thawing to measure the protein denaturation rate. Compare the effects of sucrose, maltose, and trehalose in preventing protein denaturation. It can also be found that trehalose has the best effect in preventing protein denaturation. Additionally, when milk whey protein is heated for a long time, protein denaturation will cause aggregation and precipitation. For example, adjust the milk coffee to be stored at 55°C for 4 weeks. In the milk coffee with refined granulated sugar, it is clearly seen that the milk whey protein aggregates. However, if one replaces one quarter of the refined granulated sugar with trehalose, the milk whey protein is very stable and almost no protein aggregation can be observed. From the above, it can be seen that trehalose has the effect of preventing protein denaturation or stabilizing it. In the future, it can be fully applied in foods containing protein, various enzyme preparations, and pharmaceuticals. 

c. Flavor and Odor Correction Function The third function of trehalose is its unique flavor and odor correction effect. When 2% of trehalose is added to low-salt soy sauce, the flavor immediately improves and becomes comparable to that of concentrated soy sauce. However, in terms of the role of trehalose in this regard, most of it is to mask some unpleasant odors and flavors, or to shift them in a less unpleasant direction. For example, the bitterness of grapefruit and aloe vera, the off-flavors of soy milk and eggs, the heating odor, the rancid smell of aged rice, and so on. In these foods, as long as a small amount of trehalose is added, the bitterness or off-odors can be greatly improved. There are many foods whose quality is affected by their subtle flavors or odors. Therefore, in the future, trehalose will have great utilization value in this regard. 

d. Maintaining the freshness of food during storage When storing vegetables, fruits, and grains, enzymatic or non-enzymatic factors can cause browning and softening, thereby reducing the freshness. To address this, various countermeasures such as preheating treatment or chemical agents are often employed. For example, to prevent browning in apples, salt water soaking treatment is commonly used, but sometimes it may cause a salty taste or affect the texture due to softening, making it difficult to achieve satisfactory results. In this case, if apples are soaked in a 5% trehalose solution, not only can browning be prevented, but the texture also feels good. Trehalose not only serves as a preservative for fresh fruits and vegetables such as apples, cucumbers, and radishes, but also for salted products of cabbages and cucumbers, etc. Moreover, it has the function of preserving and extending the lifespan of picked rose flowers, etc.

 

Product Name	Trehalose
CAS	99-20-7
MF	C12H22O11
MW	342.3
Melting point	203 °C

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FAQ

 1.  Can you make packing and logo as customer request?

Yes we can, if you have special needs, please contact us.
 
 2.  What's your MOQ? 

Our standard MOQ is 5-10 metric tons to optimize logistics costs and production efficiency. For smaller orders, we offer flexible solutions (e.g., consolidated shipping) to reduce sea freight expenses. Contact us to discuss tailored arrangements.
 
 3.  What is your lead time?

After the deposit and confirm all the information within 7days.
 
 4.  What's your packing?

Normally, standard export packing,also we can do packing as your require.
 
 5.  What is your sample policy?

We can supply 1kg sample for free, But you're responsible for the shipping costs