Product Introduction
Crystalline trehalose is a naturally occurring disaccharide composed of two glucose molecules. It has gained attention for its unique properties, including its ability to stabilize proteins and prevent crystallization. Trehalose is classified as a non-reducing sugar, which means it does not undergo the Maillard reaction, making it suitable for applications where browning is undesirable. Its low glycemic index makes it a preferred sweetener for various diet-conscious consumers.
Product Manufacturing Process
The manufacturing process of crystalline trehalose involves enzymatic synthesis or extraction from natural sources. The enzyme trehalose synthase is commonly used to convert starches into trehalose. After production, the trehalose is purified to eliminate impurities and then crystallized through controlled cooling. The resulting product is then dried to achieve the desired particle size and appearance before being packaged for distribution.
Product Applications
Crystalline trehalose is widely used in the food industry as a natural sweetener, offering a mild sweetness with added health benefits. It helps in enhancing the texture and moisture retention in baked goods. In the pharmaceutical sector, trehalose is utilized for its stabilizing properties in drug formulations. Additionally, in cosmetics, it is valued for its ability to retain moisture, thereby improving skin hydration and texture.
Packaging and Storage
Storage Conditions: Store in a sealed, lightproof container, avoid high temperatures, and keep in a dry, cool, and well-ventilated place.
Packaging Method: Bulk packaging in 25kg cardboard drums, sample packaging in 1kg aluminum foil bags, custom packaging available upon request.
Shipping Method: FedEx, DHL, dedicated logistics, and sea freight consolidation.
Shelf Life: 2 years
