Trehalose
Mycose, Tremalose
- CAS
- 99-20-7
- EC
- 202-739-6
- Sectors
- Food & Nutrition, Personal Care & Cosmetics, Pharma & Healthcare
Trehalose (CAS 99-20-7) is a Food Grade ingredient supplied as a white to off-white crystalline powder that protects proteins from denaturation and inactivation caused by freezing, dehydration or high temperatures, and is used in food, cosmetics and pharmaceutical applications. No cases of skin reactions have been reported. The advantage of trehalose is to protect proteins from chemical reactions: denaturation and inactivation.
Typical Properties
| Molecular formula | C12H22O11 |
|---|---|
| Molecular weight | 342.3 g/mol |
| Appearance | white to off-white crystalline powder |
| Form | Powder |
| Color | White to Off-white |
| Melting point | 203 °C |
| Density | 1.50 g/cm³ (approx) |
| Water solubility | Soluble in water. |
| HS code | 29400090 |
| Grades available | 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.
Trehalose
Applications
Used as stabilizer in pharmaceuticals to protect proteins during freeze-drying; in cosmetics for moisture retention and anti-aging; in food to preserve flavor and texture in frozen products; in biotechnology for cell preservation; in agriculture for plant stress resistance.
Safety & Risks
GRAS status; may cause mild eye irritation or skin contact issues; wear safety glasses with side shields (or goggles); avoid breathing dust/fume/gas/mist/vapors/spray; in case of inadequate ventilation wear respiratory protection; not expected to present a significant hazard under anticipated conditions.
Packaging
Packaged in 100g or 500g containers for laboratory use, or bulk in fiber drums; store tightly closed as per GoldBio SDS to maintain quality.