Trehalose Pharma Grade Stabilizers for Diagnostic Drugs as Reagents

• CAS No.: 99-20-7
• Formula: C12h22o11
• EINECS: 202-739-6
• Type: Trehalose
• Nutritional Value: Nutritional
• Effect: Preservative
• Resource: Chemosynthesis
• Grade: Food Grade
• Advantage: Free Sample
• Transport Package: 25kg
• Specification: 99%
• Trademark: HUGEROC
• Origin: China
• Production Capacity: 500000pieces/Year

Product Description

Product Description

Specifications:

Item	Specification	Result
Appearance	Fine,white,odorless,crystalline powder powder	pass
Assay(dry basic)%	≥98.0	99.4
pH	5.0-6.7	6.5  6.5
Ignition residue %	≤0.05	0.016
Loss on drying %	≤1.5	0.13
Chroma	≤0.100	0.0034
Turbidity	≤0.05	0.0034
As, mg/kg	≤0.5	negative(<0.010)
Pb, mg/kg	≤0.5	negative(<0.05)

 

Applications:

Application	Product Advantage
Food area: Bakery, Frozen food, Rice flour products, Chocolate confectionery, Beverage, Fruits, Energy products, Seafood, Freeze-dried powder probiotics.	Prevent starch aging and gelatinization,improve freeze resistance, and prevent protein denaturation, reduce sweetness, enhance product flavor, protect color, lock water and moisturize, extend shelf life, in freeze-drying and hydrolysis, protein in microorganisms are protected from deformation.
Cosmetics: Facial mask, Hand cream and Eye cream	It has strong physiological effects such as moisture retention, water lock, sun protection, anti-radiation and water retention.
Pharmaceutical	As a special protective agent for biological molecules and tissue cell stabilizer

In the food industry, considering the functions and characteristics of trehalose, such as non-reducing properties, moisture retention, freezing resistance and drying resistance, high-quality sweetness, energy source, etc., development and research for a variety of uses are being carried out. Trehalose products can be applied to a variety of foods and seasonings, etc., which can greatly improve the quality of foods and increase the variety of foods, and promote the further development of the food industry. The functional properties of trehalose and its application in food: (1) Prevent starch aging (2) Prevent protein denaturation (3) Inhibit lipid oxidation deterioration (4) Correction effect (5) Maintain the stability and stability of vegetable and meat tissues Preservation effect (6) Lasting and stable energy source.

 

Packaging & Shipping