d-trehalose anhydrous food grade for sweets cas 99-20-7

Min.Order / FOB Price:Get Latest Price

1 Kilogram	Negotiable

1 Kilogram

Negotiable

Min.Order :1 Kilogram
Purity: >99%
Payment Terms : L/C,T/T,

Keywords

99-20-7 trehalose C12H22O11

Quick Details

Appearance:white powder
Application:Antioxidants, Nutrition Enhancers
PackAge:1-5KG/Tin or Bag,25KG/Drum, 200KG/Drum
ProductionCapacity:1000 |Metric Ton|Year
Storage:Cool Dry Place
Transportation:by sea or by air

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Details:

Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis — the ability ofplants and animals to withstand prolonged periods of desiccation.

Item	Standard
Appearance	White Crystalline Powder
Purity (Trehalose)	≥98%
Loss on drying	≤1.5%
Residue on ignition	≤0.05%
PH	5.0-6.7
Arsenic	≤0.5mg/kg
Lead	≤0.5mg/kg
Color	≤0.1
Turbidity of solustion	≤0.05
Viable counts	≤300cfu/g
Yeasts and moulds	≤100cfu/g
Pathogenic	Negative
Coliform organisms	≤30mpn/100g

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