Trehalose products can be applied to various foods and seasonings, etc., which can greatly improve the quality of food and increase the variety of food, and promote the further development of the food industry.
Packaging & Transportation
1. Basic Information
Chemical Name and Structure
Chemical Name: Trehalose, also known as mycose or tremalose, has the chemical formula C12H22O11. It is a non - reducing disaccharide composed of two glucose units linked by an α,α - 1,1 - glycosidic bond.
Molecular Weight: Approximately 342.3 g/mol.
Physical Properties
Appearance: Trehalose is a white crystalline powder at room temperature.
Solubility: It is highly soluble in water. The solubility of trehalose in water increases with rising temperature. It is also slightly soluble in ethanol.
Melting Point: The melting point of trehalose is about 203 °C (with decomposition).
Hygroscopicity: It has relatively low hygroscopicity compared to some other sugars, which means it is less likely to absorb moisture from the surrounding environment.
Chemical Properties
Stability: Trehalose is chemically stable under a wide range of conditions, including high temperatures, acidic and alkaline environments. This stability is related to its unique glycosidic bond structure.
Reducing Property: As a non - reducing sugar, trehalose does not have a free aldehyde or ketone group, so it does not react with oxidizing agents such as Benedict's reagent or Fehling's solution, which is different from reducing sugars like glucose and fructose.
2. Application Scenarios
Food Industry
Preservative: Trehalose can protect biological molecules such as proteins and cell membranes from damage caused by dehydration, freezing, and heating. In food products, it helps to maintain the texture, flavor, and nutritional value of food during processing, storage, and transportation. For example, in frozen foods, trehalose can prevent the formation of large ice crystals, which can damage the cell structure of food and lead to texture deterioration.
Sweetener: It has a mild, sweet taste similar to sucrose but with a lower sweetness level (about 45% of sucrose). Trehalose can be used as a sugar substitute in various food products, especially in low - calorie or sugar - reduced foods. It is also suitable for people with special dietary needs, such as diabetics, because it has a relatively low glycemic index.
Moisture Retention: Trehalose can act as a humectant, helping to keep food products moist and fresh. It can be added to baked goods, snacks, and dairy products to improve their texture and extend their shelf life.
Pharmaceutical Industry
Drug Stabilizer: In the formulation of drugs, trehalose can protect sensitive drugs from degradation caused by environmental factors such as heat, light, and moisture. It is often used in the production of vaccines, proteins, and other biological drugs to maintain their activity and stability during storage and transportation.
Cryoprotectant: Trehalose is an excellent cryoprotectant for cells, tissues, and organs. It can prevent ice crystal formation during freezing, reducing the damage caused by freezing and thawing processes. This property makes it useful in the preservation of biological samples, such as cell lines, sperm, and embryos.
Cosmetics Industry
Skin Moisturizer: Trehalose can penetrate the skin and bind water molecules, increasing the skin's moisture content and improving its hydration status. It helps to keep the skin soft, smooth, and elastic, reducing the appearance of fine lines and wrinkles. It is often used in moisturizers, creams, and lotions.
Protective Agent: It can protect the skin from damage caused by external factors such as UV radiation, pollution, and dryness. Trehalose forms a protective film on the skin surface, preventing moisture loss and shielding the skin from harmful substances.
Biotechnology Industry
Cell and Tissue Preservation: In biotechnology research and applications, trehalose is used to preserve cells, tissues, and microorganisms. It can maintain the viability and functionality of these biological materials during long - term storage, which is crucial for fields such as cell therapy, genetic engineering, and vaccine development.
Protein Stabilization: Trehalose can stabilize proteins in solution, preventing protein aggregation and denaturation. This is important for the production and storage of protein - based drugs, enzymes, and diagnostic reagents.
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