Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked by an α,α-1,1 bond. In nature, trehalose is a natural substance that stabilizes proteins, lipids, and carbohydrates during freeze-thaw or dehydration-rehydration cycles. Trehalose can mask unpleasant tastes and odors, improving the quality and acceptability of finished pharmaceuticals (dry syrups, liquid preparations, tablets and chewables). Trehalose enhances the stability of minerals (particularly magnesium and calcium) and increases their solubility. Due to its non-reducing end, trehalose does not react with amino acids and therefore contributes to their stability.
Trehalose SG: Trehalose SG is injectable grade (low endotoxin), which can be used to stabilize protein-based pharmaceuticals, such as monoclonal antibodies and other protein molecules that are often degraded by freezing, lyophilization and storage for long periods.
Trehalose 100PH: Trehalose 100PH is used mainly as an excipient for stabilizing proteins and other pharmaceutical and medical applications.
- Masking of unpleasant tastes and odors
- Stabilization of biomaterials (proteins, etc.) during processing and storage
Listed on the USP-NF (United States Pharmacopoeia)