D-Trehalose
D-海藻糖
Description
A non-reducing disaccharide composed of two glucose molecules, naturally occurring in mushrooms, yeast, and certain insects. Has a mild sweetness of about 45% relative to sucrose with excellent moisture retention and protein stabilization properties. Widely used as a stabilizer and sweetener in food, pharmaceutical, and cosmetic industries.
Applications
Baked goods: Moisture retention agent, extends freshness and shelf life
Pharmaceutical: Protein and biologics stabilizer, excipient for freeze-dried products
Cosmetics: Hydrating agent in skincare formulations
Biotechnology: Cell cryopreservation and lyopreservation protectant
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