Trehalose (Anhydrous)
Sweeteners
99-20-7
C₁₂H₂₂O₁₁
$0.97 ~ $1.46
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Trehalose (Anhydrous)?
Trehalose (Anhydrous) is a naturally occurring disaccharide that is used in food products as a sweetener, humectant, and stabilizer to protect proteins and starches during processing.
How is Trehalose (Anhydrous) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Prepare a starch slurry by mixing high-quality starch (e.g., corn, tapioca) with purified water. | The quality of the starch is foundational for final product purity. Control the starch concentration (slurry density) for optimal enzymatic efficiency. |
| 2 | Enzymatic Conversion (Part 1: Liquefaction) | Heat the slurry and add thermostable alpha-amylase to break down long starch chains into shorter dextrins. | Maintain precise high temperature and pH to gelatinize starch and ensure enzyme activity. This step reduces the slurry's viscosity, preparing it for saccharification. |
| 3 | Enzymatic Conversion (Part 2: Saccharification) | Cool the mixture and introduce two key enzymes: MTSase and MTHase, which convert dextrins into trehalose. | This is the most critical step for yield. Strict control of temperature, pH, and reaction time is essential for maximum conversion. The trehalose concentration is monitored via HPLC. |
| 4 | Primary Purification | Pass the resulting trehalose syrup through activated carbon for decolorization and then through micro/ultrafiltration systems. | Activated carbon removes color and odor. Filtration removes suspended solids, fats, and denatured proteins, clarifying the syrup. |
| 5 | Demineralization | Pump the clarified syrup through ion exchange resin columns to remove mineral salts and other charged impurities. | This step significantly increases purity. The electrical conductivity of the syrup is monitored to confirm the removal of ions. |
| 6 | Concentration | Evaporate excess water from the purified syrup under a vacuum to increase its solid content. | Using a vacuum allows for evaporation at a lower temperature, which prevents thermal degradation and unwanted browning (Maillard reaction) of the trehalose. |
| 7 | Crystallization | Cool the concentrated syrup under controlled conditions, often with seeding, to form trehalose dihydrate crystals. | The cooling rate and agitation speed are critical parameters that determine the size, uniformity, and purity of the crystals formed. |
| 8 | Separation & Washing | Separate the trehalose dihydrate crystals from the mother liquor using a centrifuge, followed by washing with purified water. | Efficient centrifugation and washing are key to removing residual impurities left in the mother liquor, yielding a high-purity wet crystal cake. |
| 9 | Drying & Anhydrous Conversion | Dry the wet trehalose dihydrate crystals using a specialized dryer (e.g., vacuum dryer) to remove the two molecules of water of crystallization. | This is the defining step for the anhydrous grade. Strict temperature and vacuum control is required to remove bound water without melting the sugar. The final moisture content must be below 1.0%. |
| 10 | Final Processing & Packaging | Sieve the anhydrous trehalose powder for uniform particle size, pass it through a metal detector, and package it in sealed, moisture-proof bags. | The packaging environment must have very low humidity as anhydrous trehalose is hygroscopic. Final QC checks for purity, moisture, and microbial counts are performed before product release. |
Technical Specifications
| CAS Number | 99-20-7 |
| Chemical Formula | C₁₂H₂₂O₁₁ |
| Solubility | Soluble in water; slightly soluble in ethanol; insoluble in ether |
| Storage Conditions | Keep sealed in cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food & beverage
cosmetics
pharmaceuticals
moisture retention & stabilization
Mechanism of action:
| Parameter | Trehalose (Anhydrous) |
|---|---|
| Functional Category | Cryoprotectant; Texturizer; Stabilizer; Flavor Enhancer; Bulking Agent |
| Key Ingredients | Trehalose (α-D-glucopyranosyl α-D-glucopyranoside) |
| Mechanism of Action | Forms a stable, non-hygroscopic glass state (vitrification) upon dehydration, immobilizing water and entrapping biomolecules; directly hydrogen-bonds with proteins and lipid membranes, acting as a water substitute to preserve their native structure during processing stresses (freezing/drying); as a non-reducing sugar, it does not participate in Maillard browning reactions. |
| Application Effect in Product | Improves freeze-thaw stability by inhibiting ice crystal growth in frozen desserts, seafood (surimi), and doughs; extends shelf life of dried foods by protecting against moisture damage and oxidation; enhances texture, moisture retention, and softness in baked goods and confectionery; masks off-flavors and bitterness while enhancing inherent product flavors; maintains color stability during heat processing. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Trehalose (Anhydrous) | Disaccharide Sugar | Non-reducing, high glass transition temperature, superior protein/cell stabilization (cryo/lyoprotection), low sweetness. | Exceptional bioprotectant for freeze-drying and freezing. High heat and acid stability. Prevents browning and starch degradation. | Significantly higher cost than sucrose or maltodextrin. Low sweetness can be a disadvantage if sweetening is the primary goal. | Lyophilization of pharmaceuticals and biologics, cryopreservation, high-end baked goods, beverage stabilization, fillings. | For unparalleled protection of sensitive molecules and cellular structures during extreme temperature changes or dehydration. Essential for moisture-sensitive formulations where stability is paramount. |
| Sucrose | Disaccharide Sugar | Standard for sweetness, provides bulk, readily caramelizes and participates in Maillard browning. | Very low cost, universally available, provides expected sweetness and browning characteristics in food. | Inferior bioprotectant compared to trehalose. Unstable under acid or high heat. Can crystallize easily. | General sweetening, baking, confectionery, beverages, bulking agent. | When cost is a primary driver and standard sweetness, browning, and texture are desired. |
| Maltodextrin | Polysaccharide | Low to no sweetness, neutral flavor, functions as a bulking agent, texturizer, and carrier. | Very low cost. Adds bulk and mouthfeel without significant sweetness. Good carrier for flavors and active ingredients. | Minimal bioprotective effect compared to trehalose. Can have a higher glycemic index. Lacks sweetness. | Bulking agent in dry mixes and powders, sports drinks, fat replacer in low-fat foods, stabilizer. | To increase solids, modify texture, or carry other ingredients without impacting sweetness or flavor profile, especially in powdered products. |
| Sorbitol | Sugar Alcohol (Polyol) | Humectant, cryoprotectant, bulk sweetener with ~60% the sweetness of sucrose, provides a cooling sensation. | Excellent humectant, preventing moisture loss. Effective cryostabilizer in frozen products. Suitable for sugar-free applications. | Can cause gastrointestinal distress (laxative effect). Is hygroscopic, which can be undesirable for crisp products. | Sugar-free confectionery, moisture retention in baked goods, cryoprotection in frozen foods (e.g., surimi), personal care products. | For sugar-free formulations or when preventing moisture loss is the main objective. |
| Isomalt | Sugar Alcohol (Polyol) | Very low hygroscopicity, high heat stability, resists crystallization, ~50% sweetness of sucrose. | Extremely resistant to moisture uptake, making it ideal for high-humidity environments. Does not brown. Great for hard candies. | Can also cause gastrointestinal distress. Texture is brittle. More expensive than sucrose. | Hard candies, lozenges, sugar sculptures, chewing gum, baked goods where a crisp texture is needed. | For creating hard, clear, non-sticky sugar-free confectionery that is stable over time. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications