Trehalose Dihydrate

Biopharma Cryoprotection: Essential stabilizer for vaccines and therapeutic proteins during lyophilization and long-term storage.
Frozen Food Freshness: Prevents protein degradation and ice crystal growth in frozen seafood, dough, and surimi products.
Diagnostic Stabilization: Used in clinical diagnostic kits to maintain enzyme activity and shelf life at varying temperatures.

α,α-Trehalose Dihydrate, Mycose, Mushroom Sugar.

CAS: 6138-23-4
EC: 202-739-6
Sectors: Food & Nutrition, Pharma & Healthcare

Trehalose Dihydrate (CAS 6138-23-4) is a non-reducing disaccharide supplied as a white to off-white crystalline powder that stabilizes biological molecules such as proteins and enzymes against denaturation during freeze-drying and helps preserve the texture and color of frozen and dehydrated foods. It serves as a high-performance Food Grade additive that preserves the texture and color of frozen and dehydrated food products. Its high glass transition temperature makes it an ideal lyoprotectant for maintaining the stability of dry pharmaceutical powders. The product is a High Purity crystalline powder with a clean, mild sweet taste and low hygroscopicity. It is uniquely capable of forming a protective "water replacement" layer around cell membranes, preventing structural collapse during dehydration.

Typical Properties

Molecular formula	C₁₂H₂₂O₁₁.2H₂O
Molecular weight	378.33 g/mol
Appearance	white to off-white crystalline powder
Form	powder
Color	White to Off-White
Melting point	97 °C
Boiling point	115.3 °C
Water solubility	68.9 g/100 mL (20 °C)
HS code	29400090
Grades available	Pharma Grade, Food Grade

Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.

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