Trehalose

Trehalose (CAS 99-20-7), also known as mycose, is a naturally occurring disaccharide sugar used across food, cosmetic, and pharmaceutical manufacturing as a stabilizer and humectant.

It protects proteins, cells, and active ingredients from degradation during processing, storage, and freeze-drying. This makes it a preferred excipient where ingredient integrity is critical.

In food manufacturing, trehalose extends shelf life by suppressing starch retrogradation in baked goods. It also reduces moisture-related deterioration in confectionery and dried products.

Pharmaceutical and biotech formulators rely on it as a lyoprotectant in freeze-dried biologics, vaccines, and protein-based drugs. It stabilizes sensitive molecules during desiccation.

Personal care brands incorporate it into moisturizing serums, creams, and hair treatments to bind water. It protects skin proteins under thermal or oxidative stress effectively.

It also functions as a mild, low-glycemic sweetener in functional foods and nutraceutical products. This targets consumers who require controlled sugar intake for health reasons.

Trehalose is supplied as a white crystalline powder or anhydrous granules. Food-grade and pharmaceutical-grade specifications are both commercially available for industrial use.

Pharmaceutical supply conforms to USP and JP monographs. Bulk quantities are standard for industrial buyers, with smaller packaging available for R&D and specialty formulation use.