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Product Details:
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| CAS No.: | 99-20-7 | Other Names: | Mycose |
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| MF: | C12H22O11 2H2O | EINECS No.: | C12H22O11 2H2O |
| FEMA No.: | C12H22O11 2H2O | Type: | Antioxidants, Enzyme Preparations, Flavoring Agents, Preservatives, Stabilizers, Sweeteners |
| Grade: | Food Grade.pharmaceutical Grade | Port: | Qingdao |
| High Light: | 99.8% Organic Trehalose In Baking,99.8% trehalose non reducing sugar,trehalose use in baking |
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| Appearance | white powder | assay | 99% |
| smell | no | Impurities | no |
| PH | 6.47 | Loss on drying | 0.16% |
| chromaticity | 0.012 | turbidity | 0.005 |
| Optical rotation | +198° | Sweetness | 45% of sucrose |
| (Pb)/(mg/kg) | 0.1 | (As)/(mg/kg) | 0.5 |
| Density | 1.5800 | Melting Point | 203 °C |
| Water solubility | Soluble in water | Boiling point | 397.76°C (rough estimate) |
| Index of Refraction | 197 ° (C=7, H2O) | RTECS | LZ5776770 |
Function:
1.It can prevent starch aging
Mycose has excellent action of preventing starch aging and it’s more outstanding in low humidity or refrigeration conditions.
2.It can prevent protein denaturation
Trehalose can effectively protect the natural structure of protein molecules in refrigeration, high temperature or drought
conditions.
3.It can restrain the generation of fishy smell and odor
Trehalose can wipe off the fishy smell and aging rice odor effectively, keeping the freshness of fish and rice and maintaining their texture.
4.Fruit and vegetable fresh-keeping effect
Trehalose can effectively protect the structure of cytomembrane and protein and accordingly maintain the structure, texture, color and luster and flavor of flora and fauna, which is favorable for the rehydration of fruit and vegetables.
5.Taste-modifying effect
Trehalose can alleviate and partially cover the bad flavor, reduce the astringent and bitter taste and abirritate part of the
sour.
6.It can restrain the fatty acid
Oxidationtrehalose can effectively restrain the oxidation of unsaturated fatty acid.
Stabilize the activity of the superoxide, dismutase in the materials.
7.Tooth decay prevention
Trehalose won’t decompose, produce acid or insoluble glucan which can cause tooth decay.
Application of trehalose in food industry
Like other sugars, trehalose is widely used in the food industry, including beverages, chocolates and confections, baked goods and frozen foods. Functional properties of trehalose and its application in food:
(1) Prevent starch aging
(2) Prevent protein denaturation
(3) inhibit lipid oxidative deterioration
(4) flavoring effect
(5) Keep vegetables
(6) Tissue stability and preservation of meat
(7) Long-lasting and stable energy source
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item
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value
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CAS No.
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99-20-7
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Other Names
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mycose
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MF
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C12H22O11
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EINECS No.
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C12H22O11
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FEMA No.
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C12H22O11
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Place of Origin
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China
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Shandong
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Type
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Sweeteners
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Brand Name
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Hui Yang
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Grade
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Food Grade.pharmaceutical Grade
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