China (Mainland)
High Quality a-D-Glucopyranoside, a-D-glucopyranosyl, hydrate (1:2)(6138-23-4) CAS NO.6138-23-4
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- Min.Order: 1 Gram
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- Available Specifications:
1(1-2)Gram
- Product Details
Keywords
- 6138-23-4
- a-D-Glucopyranoside, a-D-glucopyranosyl, hydrate (1:2)
- a-D-Glucopyranoside, a-D-glucopyranosyl, hydrate (1:2) Price
Quick Details
- ProName: High Quality a-D-Glucopyranoside, a-D-...
- CasNo: 6138-23-4
- Molecular Formula: C12H22O11
- Appearance: White powder
- Application: pharmaceutical intermediates
- DeliveryTime: Qingdao Port
- PackAge: 1kg or 25Kg drum
- Port: QIngdao Port
- ProductionCapacity: 3000 Metric Ton/Year
- Purity: 98% HPLC
- Storage: Store in dry, dark and ventilated plac...
- Transportation: By air or by sea. Prompt delivery
- LimitNum: 1 Gram
- Moisture Content: See data sheet
- Samples: Available
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2.Low moq:No worry about the low moq, our moq is 1 gram or lower.
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Jessica | Senior Sales | Qingdao Sigma chemical Co.,Ltd
ao city,China
Details
Chemical Name: D(+)-Trehalose dihydrate
CAS No.: 6138-23-4
Molecular Fomula: C12H26O13
Molecular weight: 378.33
Appearance: white powder
Assay:99%min
|
Test Item |
Standard |
Results |
|
Appearance |
White or colourless crystalline powder |
Confirm |
|
Assay,% |
≥91.0 |
99.04 |
|
Water,% |
≤1.5 |
0.21 |
|
Reducing Sugar(Glucose),% |
≤0.3 |
0.19 |
|
Pb,mg/kg |
≤1.0 |
Not detected |
|
SO4,mg/kg |
≤100 |
<100 |
|
Cl,mg/kg |
≤50 |
<50 |
|
Ni,mg/kg |
≤2.0 |
Not detected |
|
Ignition residue,% |
≤1.0 |
0.3 |
|
Total sugar,% |
≤1.0 |
0.3 |
1. Trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate&sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.
2. Trehalose is excellent for optimizing sweetness in processed fruit products including jams, fruit sauces, yogurt and pie fillings. This allows the full flavor potential to be appreciated without compromising shelf life and improves product performance by increasing the soluble solids in the product. Additionally,owing to the high process stability of trehalose, hydrolysis does not occur and product color is maintained.
3. Trehalose acts like sucrose in depressing the freezing point of ice cream and other frozen foods. As it is less sweet than sucrose it can be used to create new textures in frozen foods and frozen confectionery products and provides the potential to create innovative frozen savory products.
