D-(+)-Trehalose CAS NO.99-20-7

Established in 1997, Qingdao Hong Jin Chemical Company is specialized in manufacturing & exporting chemicals.  We supply many kinds of Sweetener used for Food, like Trehalose, Erythrito, Xylitol, Maltitol, D-Sorbitol, Sucralose and etc.

Qingdao Hongjin Chemical Co., Ltd. was officially awarded the certificate of ISO9001:2015 quality management system. Our company will continue to strictly implement the quality management system and rules and regulations in the future work, further optimize and standardize the various management systems, continuously improve the effectiveness of the system operation, continue to actively explore, and strive to make the enterprise management system work up to new Height, the foundation for a comprehensive scientific management. Provide high quality products and services to our customers!

1. Company information

Established in 1997, China Qingdao Hong Jin Chemical Company is specialized in manufacturing & exporting chemicals and metals.
The company has many manufacturing bases in Shandong, Hebei, Jiangsu and so on. These bases specialize in production and contract manufacturing.
Dealing mainly with products such as Liquid Crystal, Electroceramics Formulated powder(Titanate), Flame retardant, Floatation reagent for Mining Industry, Food and Feed additives, Pharmaceutical and Dye intermediates, Organic and Inorganic chemical and etc. Specially CS powder,CAS No.2698-41-1, purity(HPLC) 99% with REACH Full Registration.

2. Product information:

Product name: Trehalose

CAS NO: 99-20-7

Molecular formula: C12H22O11

Properties:

Wihte crystalline, easy to moisture absorption with two molecules of water hydrates formation, odourless. Sweetness equal to 45% of that of granulated sugar, can be resistance to protein denaturation, resistance to starch aging, resistance to acids and heat. And in nature such as sucrose, glucose and other sugars, both do not have this feature.    

Appearance:

Widely used in foods of low sugar, Prevention of starching aging, Prevention of protein denaturation, Maintenance of stabilization, softness and freshness of tissues, Improvement of taste, Utilization of crystallization, Prevention of moisture-absorption, Inhibition of food browning and maintenance of luster and color of foods and etc.