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Trehalose is a natural alpha-linked disaccharide formed

Trehalose in nature, there are many edible plants and animals, and microorganisms are widely exist in the body, such as People's Daily life in edible mushrooms, Marine algae, beans, shrimp, bread, and beer yeast fermentation has higher content of trehalose in food.


    Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose.
    It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis - the ability
    ofplants and animals to withstand prolonged periods of desiccation.
    It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase ascells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle.
    Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process,
    Trehalose is currently being used for a broad spectrum of applications.



    1. In cosmetic, semi-Automatic PET Bottle Blowing Machine Bottle Making Machine Bottle Moulding MachinePET Bottle Making Machine is suitable for producing PET plastic containers and bottles in all shapes.
    2. In medicine, it has been successfully applied trehalose alternative to plasma proteins as a stabilizer of blood products,
    vaccines, cells, tissue and other biologically active substances. Not it only can dry storage under normal temperature conditions, and more importantly, can prevent the spread of pollution caused by the blood of hepatitis B, AIDS and other deadly diseases, attaching great importance to the World Health Organization.
    3. In food, as food additives and sweeteners ,trehalose has about 45% the sweetness of sucrose at concentrations above 22%, It can reduce the sweetness, optimize the sweet and improve the flavor.
    Sucralose 1mje
    Sucralose 2e04

    Product specification




    White Crystalline Powder

    Purity (Trehalose)


    Loss on drying


    Residue on ignition










    Turbidity of solustion


    Viable counts


    Yeasts and moulds




    Coliform organisms


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