HA10945 Trehalose Powder

Trehalose Powder Description

Trehalose Powder is a purified disaccharide composed of two glucose units with the molecular formula C₁₂H₂₂O₁₁. Produced via fermentation and purified using advanced chromatographic methods, it exhibits high water solubility and a reproducible particle distribution. Its chemical inertness and capacity to stabilise proteins render it valuable in formulations requiring osmotic balance and moisture retention, ensuring consistent performance in sensitive applications.

Trehalose Powder Applications

1.       Pharmaceutical Applications
   - Used as a stabiliser in protein formulations to achieve enhanced shelf-life by leveraging its capacity to prevent protein denaturation.
   - Applied in vaccine formulations to maintain antigen integrity by utilising its cryoprotective properties.

2.       Food Processing Applications
   - Serves as a texturiser in confectionery systems to achieve uniform consistency by leveraging its solubility and moisture control.
   - Frequently used as a humectant in baked goods to obtain sustained freshness by moderating water activity.

3.       Biotechnology Applications
   - Used as an excipient in cell preservation systems to achieve improved cell viability by leveraging its ability to minimise osmotic stress.
   - Applied in enzyme formulations to maintain activity over time by reducing thermal degradation risks.

Trehalose Powder Packing

Trehalose Powder is packaged in moisture-resistant laminated pouches that are securely sealed to prevent contamination. The primary packaging is placed in rigid, anti-static corrugated boxes to guard against physical damage. Storage recommendations include cool, dry conditions to preserve material integrity. Custom packaging options are available, accommodating specific handling and shipping requirements as needed.

Additional Information

Trehalose is extensively studied for its role in stabilising proteins and biological systems under stress conditions. Its ability to protect cellular components during dehydration or freezing processes has been of particular interest in food technology and pharmaceutical research. Detailed characterisation of trehalose includes assessment of its hygroscopicity and interaction with biomolecules.

Beyond its immediate applications, trehalose serves as a model for studying carbohydrate-protein interactions. Research into its stabilising mechanisms contributes to broader insights into molecular preservation and formulation science, making it a valuable material in experimental and applied material science contexts.