Extract and manufacturing of trehalose from yeast, once because of the low harvest rate,the price is as high as several hundred US dollars per gram, therefore has not been used in food processing.

In 1993, Lin Yuan discovered a whole new generation of trehalose enzyme, development developed directly from the starch extraction manufacturing technology of trehalose. Due to the technology, high purity of trehalose began in 1995 into the industrialized mass production, the price is reduced to about one percent of the original, as well as sugar, maltose, etc are widely used in food processing.

Nowadays, trehalose will not only be used in the food processing industry, also used in medicine, cosmetics and other
fields.
 

Specification:

 1.appearance: white crystalline powder

 2.purity:99%min

 3.PH:5.0~6.7(30%liquid)

 4.CAS No.: 6138-23-4

 5.MF: C12H22O11.2H20/

 6.Molecular weight:378.3

 7.Traits:White powdery crystal, solubility in water: 68.9g/100g (20°C), soluble in hot ethanol, insoluble in ether

characteristics:
  1.Sweetness is 45% of sugar:

    Trehalose has a mild sweetness but lasts longer than sugar.

It can improve the sweetness of foods with high sugar content.

It can be used in combination with other sweeteners and can be unique to food materials.

  2. Non-coloring: Trehalose does not cause the Mena reaction and maintains the color of food.

     It is suitable for foods and beverages that require heat treatment or high temperature storage.
  3. Acid and heat resistance:

     Trehalose is a relatively stable sugar in natural sugars and is suitable for various food processing processes.
  4. Crystallinity:

     The solubility of trehalose to water is equal to that of sugar.because of its good crystallinity,

     it can be made into icing sugar, sugar ornaments, soft candy, and candy.

certificate of analysis of trehalose:

Produce flow chart

usage:
  1. Low-sweetness foods:

     (replace 10 to 99.9% of sugar), snacks, cakes, bean paste, jams, seasonings,
and general seasoned          processed foods.
  2. Prevent starch aging:

(add 2~5% to various starches)
   The use of chilled frozen foods can increase frost resistance (dumplings, buns, prepared foods, etc.),
   Baked goods (cakes, breads, pastry, pizza, etc.), noodles (Wu Neng Noodles, Chinese Noodles, Japanese Noodles, Ramen noodles), Rice (Sushi Rice, Rice Balls, Snack Rice, Rice Cakes, etc.), Starch-containing Traditions Foods, snacks (Matsusaki, rice cakes, rice cakes, rice crackers, lotus root, bean paste, mutton, etc.).
  3. Prevent protein denaturation:

    (Add 2 to 10% to the total amount) Frozen conditioning food (fish balls, pork balls, squid balls, fish paste products, etc., can improve the organization, increase flexibility and patience), tofu and bean processing Products (can improve tissue, eliminate bean odor), puddings, tea bowls, steamed eggs and other processed products (antifreeze, prevent thawing out of water), lactic acid bacteria drinks (increase the number of viable cells, inhibit the excessive fermented taste).
 

Package:

 20kg/bag,about 18mts/20'gp


 

FAQ:

Q1: Can I get some samples?
A: Yes, free samples are available for most of our products, you only need to pay the shipping cost.

Q2: How to confirm the quality before orders?
A: Two ways, either by free samples, or send us the detailed specifications,

    we will arrange the production as per your requirement.

Q3: What's your MOQ?
A: Normally 1 kg, but smaller quantity is also acceptable for some special products.

Q4: What's the delivery lead time?
A: 2-5 days after payment.

Q5: How about discount?
A: Mainly based on quantity, also some promotional products with special discount from time to time.

Q6: How to contact us?
A: IM: Trademanager, Skype, Whatsapp, Wechat; Call us directly or send us email.