Trehalose

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

Where is Trehalose used?

• Food: extends shelf life by suppressing starch retrogradation in baked goods
• Confectionery and dried products: reduces moisture-related deterioration
• Pharmaceutical and biotech: lyoprotectant in freeze-dried biologics, vaccines, and protein-based drugs
• Personal care: binds water in moisturizing serums, creams, and hair treatments
• Functional foods and nutraceuticals: mild, low-glycemic sweetener
• It protects proteins, cells, and active ingredients from degradation during processing, storage, and freeze-drying.

Good to know: Pharmaceutical supply conforms to USP and JP monographs.

Commercial specifications

• Bulk quantities standard; smaller packaging for R&D and specialty formulation use