Chinese Professional Spirulina Powder - Trehalose – Puyer
Chinese Professional Spirulina Powder - Trehalose – Puyer Detail:
Product Detail
Name: Trehalose
Feature:
As a food additive, trehalose is artificially produced from corn starch using several bacterial enzymes such as alpha-amylase, obtained from Bacillus licheniformis, and isoamylase from Pseudomonas amyloderamosa.Trehalose is heat stable and preserves the cell structure of foods after heating and freezing, so it is used as a food texturizer and stabilizer in dried foods, frozen foods, nutrition bars, fruit fillings and jams, instant noodles and rice, white chocolate, sugar coating, bakery cream, processed seafood and fruit juices.
Composition:
Purity:99%
Appearance: White powder
Packing: 25kg/drum
Shelf Life: 2 years
Storage: Store in cool & dry place,Keep away from strong light and heat.
Certification:ISO GMP KOSHER HALAL
Product detail pictures:
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Cooperation
We insist over the principle of development of 'High top quality, Performance, Sincerity and Down-to-earth working approach' to supply you with exceptional services of processing for Chinese Professional Spirulina Powder - Trehalose – Puyer, The product will supply to all over the world, such as: Slovak Republic , Italy , Nepal , We now have established long-term, stable and good business relationships with many manufacturers and wholesalers around the world. Currently, we've been looking forward to even greater cooperation with overseas customers based on mutual benefits. You should feel free to contact us for more details.
By ROGER Rivkin from Cyprus - 2018.11.11 19:52
As an international trading company, we have numerous partners, but about your company, I just want to say, you are really good, wide range, good quality, reasonable prices, warm and thoughtful service, advanced technology and equipment and workers have professional training, feedback and product update is timely, in short, this is a very pleasant cooperation, and we look forward to the next cooperation!
By Kristin from US - 2018.09.29 17:23