Trehalose Food Powder

Trehalose Food Powder Specification

Physical Form
Powder

Shelf Life
2 Years

Appearance
White crystalline powder

Water Solubility
soluble in water,

Assay
>98%

CAS No
99-20-7

Color
White

Storage
Room Temperature

Trehalose Food Powder Trade Information

Minimum Order Quantity
100 Kilograms

FOB Port
Nhavaseva

Supply Ability
100000 Kilograms Per Month

Delivery Time
10 Days

Main Domestic Market
All India

About Trehalose Food Powder

RAJVI ENTERPRISE manufacturer of Trehalose Food Powder. Trehaloseis a sugar made of two glucose molecules. Microbes, plants, fungi, and insects use it as a source of energy and protection against extreme conditions. It shields the cells from freezing and dehydration. Mushrooms, seafood, seeds, and baked products contain small amounts ofTrehalose Food Powder.

Specification

Brand	RAJVI-TREHALOSE
Packaging Size	25 KG
Functions	Trehalose is heat stable and preserves the cell structure of foods after heating and freezing, so it
Usage/Application	Food application
Color	White
Grade Standard	Food
PH Value	5-6.7
Categories	Food Additives
Molecular Formula	C12H22O11
Packaging Type	25 kg
Density	1.58 g/cm3
Solubility	soluble in water
Shelf Life	2 Years
Viscosity	30-45 g/100 g.
Form Of Chemicals	Powder
Apperance	White crystalline powder
Assay	>98%
LOD	<1.5
Residue on ignition	<0.05
Heavy Metal	<1
Lead	<0.1

Versatile Applications of Trehalose

Trehalose Food Powder serves a wide range of industries including bakery, dairy, and pharmaceuticals. As a sugar substitute, it is valued for its ability to protect cells, improve texture, and preserve flavors. Its water solubility and neutral taste make it ideal for sensitive formulations, while its stability ensures consistent performance under different processing conditions.

Superior Product Quality

With an assay level greater than 98% and moisture content below 1.5%, this Trehalose powder is a premium ingredient for high-quality applications. The products white crystalline appearance and ease of dissolution guarantee it meets stringent food-grade standards. Furthermore, rigorous quality controls are applied throughout manufacturing, safeguarding purity, and consistency.

FAQs of Trehalose Food Powder:

Q: How can Trehalose Food Powder be used in food and beverage formulations?

A: Trehalose Food Powder can be utilized as a sweetener, texturizer, and stabilizer in beverages, baked goods, confectionery, and dairy products. Its ability to protect cellular structure makes it especially useful for recipes that require freeze-thaw stability and moisture retention.

Q: What benefits does Trehalose offer over regular sugars in processing and finished products?

A: Trehalose has a lower sweetness profile, prevents crystallization, and maintains flavor stability. Its protective properties help preserve cell membranes under extreme conditions such as dehydration and freezing, resulting in improved shelf life and product consistency.

Q: When should Trehalose Food Powder be added during food manufacturing processes?

A: It is recommended to add Trehalose during the initial mixing stage to ensure uniform dispersion and dissolution, optimizing its functional benefits like moisture retention and structural preservation throughout the products shelf life.

Q: Where should Trehalose Food Powder be stored to maintain its quality?

A: Trehalose Food Powder should be stored in a dry place at room temperature, away from direct sunlight and moisture. Proper storage conditions help retain its purity and crystalline structure for up to two years.

Q: What is the process behind producing Trehalose Food Powder of high purity?

A: High-purity Trehalose is typically produced through enzymatic conversion of starch followed by filtration and crystallization steps. This process ensures a white crystalline powder with over 98% purity and minimal moisture content, meeting strict food-grade standards.

Q: How does Trehalose contribute to the quality of bakery and dairy products?

A: Trehalose enhances the texture, moisture retention, and freshness of baked goods and dairy items. Its stabilizing effect helps maintain structure and prolongs shelf life, making it invaluable in preserving the desired quality of finished products.