Trehalose CAS:99-20-7

In the food industry, trehalose is utilized as a stabilizing and texturizing agent in a wide range of products, including baked goods, confectionery, dairy items, and beverages. Its ability to retain moisture and prevent crystallization makes it valuable in extending the shelf life of food products and maintaining their desired texture and freshness over time. Trehalose may also be used to protect the integrity of proteins and enzymes during food processing and storage, contributing to improved product quality. Within the pharmaceutical sector, trehalose is employed in the formulation of drugs, vaccines, and biopharmaceuticals to enhance their stability and prolong shelf life. By forming a protective barrier around sensitive biomolecules, trehalose helps mitigate degradation and denaturation, ensuring the efficacy and safety of pharmaceutical preparations. Additionally, trehalose finds application in the cosmetic industry, where it is incorporated into skincare and personal care products for its moisturizing and protective properties. Trehalose aids in skin hydration by retaining water molecules, contributing to enhanced skin barrier function and overall moisturization. It is often included in formulations targeting dry or sensitive skin, as well as products designed for long-lasting hydration and anti-aging benefits. When using products containing trehalose, consumers should follow the instructions provided by the manufacturer to ensure safe and effective application based on the specific product formulation. Whether in food, pharmaceuticals, or cosmetics, trehalose continues to serve as a valuable ingredient, contributing to the stability, quality, and performance of diverse consumer goods.