Trehalose is a naturally occurring disaccharide composed of two glucose molecules linked together, widely found in plants, fungi, and certain bacteria. Known for its unique functional properties, trehalose serves as a stabilizer, particularly adept at preserving the structural integrity of proteins and cellular membranes under extreme conditions like dehydration and freezing. It exhibits about half the sweetness of sucrose (table sugar) and is commonly used in food industries to enhance texture and prolong shelf life, especially in baked goods, ice cream, and processed foods. Beyond food applications, trehalose plays a crucial role in biomedical fields as a cryoprotectant for preserving cells and tissues in pharmaceutical formulations and research settings. Its versatility and natural origin make it a valuable ingredient in both food technology and biomedical sciences.
Trehalose
CAS Number: 99-20-7
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Trehalose
- Trehalose is a natural sugar composed of two glucose molecules linked together, commonly found in plants, fungi, and certain bacteria.
- It functions as a stabilizer, preserving the structure and integrity of proteins and cellular membranes during stressful conditions such as dehydration and freezing.
- Trehalose is about 45-50% as sweet as sucrose (table sugar), offering a mild sweetness.
- Widely used in food products for its preservative and texture-enhancing properties, particularly in baked goods, ice cream, and processed foods. In biomedical applications, trehalose is utilized in pharmaceutical formulations and as a cryoprotectant for preserving cells and tissues.
