Product details
|
Serial Number
|
Test Item
|
Standard
|
Result
|
|
1
|
Appearance
|
White crystalline powder
|
Eligible
|
|
2
|
Content (on dry basis), %
|
≥99
|
99.7
|
|
3
|
pH
|
5.0-6.7
|
5.4
|
|
4
|
Residue on Ignition, %
|
≤0.02
|
0.003
|
|
5
|
Loss on drying, %
|
≤1.0
|
0.06
|
|
6
|
Residue on Ignition, %
|
≤0.05
|
0.003
|
|
7
|
Chroma
|
≤0.100
|
0.002
|
|
8
|
Turbidity
|
≤0.05
|
0.001
|
|
9
|
Total Bacterial Count, cfu/g
|
≤3000
|
＜10
|
|
10
|
Coliforms, MPN/g
|
≤0.3
|
＜0.3
|
|
11
|
Yeast and Mold, cfu/g
|
≤100
|
＜10
|
|
12
|
Lead(Pb), mg/kg
|
≤0.5
|
Eligible
|
|
13
|
Arsenic(As), mg/kg
|
≤1.0
|
Eligible
|
|
14
|
Lead(Pb),mg/kg
|
≤0.5
|
Eligible
|
|
15
|
Copper(Cu), mg/kg
|
≤5.0
|
Eligible
|
|
Conclusion
|
Eligible
|
Applications in Food Industry
1、Bakery products & western - style cakes Products
Trehalose can adjust the pastry ‵s sense of icing sugar, sweetness and aroma, make the surface of cake more moist, taste fluffy , soft and
delicious. effectively inhibit bad taste after long chew, make cakes maintain soft state for a long time even after freeze and thawing.
2、Sweets Products
Trehalose can adjust sweetness, reduce the moisture freemove in multicomponent products, Used as candy coating can form a stable nonhygroscopic
layer, can prevent the hydrolysis and color change, protect teeth.
3、Pudding & Ice-cream Products
Reduce the set point of frozen products,adjust sweetness, inhibit the protein denaturation, make the product with unique delicious flavor, can
keep products‵s shape unchanged, prevent moisture absorption.
4、Beverages Products
Using properties of low sweetness and low quantity of heat, trehalose extremely applicable to energy drinks to improve durability. Added in
alcoholic beverages, make drinks taste better.
5、Rice & Flour Products
Trehalose can inhibit starch aging, keep the original color, improve the frozen products freezing resistance and more chewiness.
6、Aquatic products & seafood
Trehalose can be used as seafood protective agent at low temperature, keep freshness to improve the quality of the taste of seafood.