C12H22O11
342.30
202-739-6
99-20-7
: Trehalose exhibits excellent moisture-retention capabilities, helping to maintain the crispness and freshness of pickled cucumbers and other vegetables. This is crucial in preventing the vegetables from becoming limp or soggy during the pickling process, ensuring a more appealing texture and better overall consumer experience.
: While trehalose itself is sweet, it has a low glycemic index and does not contribute significantly to overall sweetness in fermented products. However, it can subtly enhance the perception of other flavors, making the pickles and brined vegetables taste more vibrant and well-rounded. This is due to its ability to interact with taste receptors and modify flavor profiles.
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Greater than or equal to 99% |
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Less than or equal to 1.5% |
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Less than or equal to 0.05% |
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5.0-6.7 |
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Less than or equal to 0.5mg/kg |
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Less than or equal to 0.5mg/kg |
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Less than or equal to 0.1 |
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Less than or equal to 0.05 |
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Less than or equal to 300cfu/g |
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Less than or equal to 100cfu/g |
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Less than or equal to 30mpn/100g |
In 25kg/ bag. Storage and sealed in a shady, dry, and well-ventilated area away from toxic and hazardous chemicals.
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