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Crystalline Trehalose Dihydrate

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[Basic Infomation]
[Additional Information]
  • Materialtrehalose
  • Size50 * 6 * 90 cm
  • Weight25 kg
  • Payment TermsL/C,D/A,D/P,T/T,Western Union

[Golden Grain Group Limited]

  • South Korea South Korea
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Product Detail Information


Product Name: Crystalline Trehalose Dihydrate
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.
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.


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Crystalline Trehalose Dihydrate