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Trehalose Cas 99-20-7

Supplier From Canada
Feb-21-25

PRODUCT SPECIFICATIONS
Product Name: Trehalose dehydrate
CAS number 99-20-7
ANALYSIS ITEMS SPECIFICATION TEST METHOD
Appearance White crystalline powder
Purity(trehalose) 98.0%
Loss on drying 1.5%
PH 5.0-6.7
Color 0.1
Turbidity of solution 0.05
Lead 0.5mg/kg
Residue on ignition 0.05%
Viable counts 300cfu/g
Yeasts and moulds 100cfu/g
Coliform organisms 30MPN/100g
Pathogenic Negative
Packing Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm.
Storage Store in a well-closed container away from moisture, light, oxygen.
Shelf Life 24 months under the conditions above and in its original packaging

Price and Minimum Quantity

Price: $00
MOQ: Not Specified
Production Capacity: 1000 Mt
Packaging: Buyer Request
Sample: Available. Sample Cost Born By Buyer

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PRODUCT SPECIFICATIONS
Product Name: Trehalose dehydrate
CAS number 99-20-7
ANALYSIS ITEMS SPECIFICATION TEST METHOD
Appearance White crystalline powder
Purity(trehalose) 98.0%
Loss on drying 1.5%
PH 5.0-6.7
Color 0.1
Turbidity of solution 0.05
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Residue on ignition 0.05%
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Pathogenic Negative
Packing Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm.
Storage Store in a well-closed container away from moisture, light, oxygen.
Shelf Life 24 months under the conditions above and in its original packaging
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Sweetener Trehalose Cas 99-20-7, Food Grade

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One of the most important fact about trehalose is that both exogenous and endogenous trehalose have the same protective effect on living body and biological molecules.
Because the amount of endogenous trehalose existed in most living bodies so small that utilization of exogenous trehalose became increasingly important in the fields such as pharmaceutical, food, cosmetics, agriculture and biotechnology.
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Introduction (Trehalose CAS No. 99-20-7)
Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an �±,�±-1,1-glucoside bond between two �±-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 has high water retention capabilities, and is used in food and cosmetics. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process,Trehalose is currently being used for a broad spectrum of applications.
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