D-()-Trehalose dihydrate
From Saccharomyces cerevisiae, ≥99%
- Product Code: 58091
Alias:
D-Trehalose, dihydrate; D(+)-Trehalose
CAS:
6138-23-4
| Molecular Weight: | 378.33 g./mol | Molecular Formula: | C₁₂H₂₂O₁₁₂H₂O |
|---|---|---|---|
| EC Number: | 202-739-6 | MDL Number: | MFCD00071594 |
| Melting Point: | 97-99 °C(lit.) | Boiling Point: | |
| Density: | Storage Condition: | room temperature |
Product Description:
D-()-Trehalose dihydrate is widely used in the food industry as a stabilizer and preservative due to its ability to protect proteins, lipids, and other sensitive components from damage caused by freezing, drying, or heat. It is commonly added to baked goods, dairy products, and confectionery to enhance texture, shelf life, and flavor retention.
In the pharmaceutical sector, it serves as an excipient in drug formulations, particularly for stabilizing vaccines, antibodies, and other biologics during storage and transport. Its unique properties help maintain the integrity and efficacy of these sensitive compounds.
Additionally, it is utilized in cosmetics and personal care products as a moisturizing agent, helping to retain skin hydration and improve product stability. Its natural origin and compatibility with biological systems make it a preferred choice in various industries.
Product Specification:
| Test | Specification |
|---|---|
| Purity | 99 100% |
| SPECIFIC ROTATION A20DC7H2O | 174-183 |
| WATER BY KARL FISCHER | 8.52 10.52% |
| APPEARANCE | White to off-white powder |
| APPEARANCE10 AQ. SOLN. | CLEAR COLORLESS |
| INFRARED SPECTRUM | Conforms to Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 5.000 | 10-20 days | £8.37 |
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| 25.000 | 10-20 days | £21.71 |
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| 100.000 | 10-20 days | £74.18 |
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| 500.000 | 10-20 days | £246.07 |
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| 2500.000 | 10-20 days | £816.93 |
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D-()-Trehalose dihydrate
D-()-Trehalose dihydrate is widely used in the food industry as a stabilizer and preservative due to its ability to protect proteins, lipids, and other sensitive components from damage caused by freezing, drying, or heat. It is commonly added to baked goods, dairy products, and confectionery to enhance texture, shelf life, and flavor retention.
In the pharmaceutical sector, it serves as an excipient in drug formulations, particularly for stabilizing vaccines, antibodies, and other biologics during storage and transport. Its unique properties help maintain the integrity and efficacy of these sensitive compounds.
Additionally, it is utilized in cosmetics and personal care products as a moisturizing agent, helping to retain skin hydration and improve product stability. Its natural origin and compatibility with biological systems make it a preferred choice in various industries.
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