| post date: | dec 23,2021 |
| expiry date: | dec 23,2022 |
| 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:; |
