Trehalose

Catalog NumberHG99207

CAS Number99-20-7

CategoryNon-ionic Surfactants

Synonyms

Alpha-D-Glucopyranoside, alpha-D-glucopyranosyl;alpha-D-Trehalose

Molecular Weight

342.3

Molecular Formula

C12H22O11

Appearance

Solid

Application

Use as emulsion stabilizer, dispersing agent.

Active Content

95%

Download COA Download MSDS

Case Study

Trehalose as a Bioactive Nutrient for Glucose Homeostasis Modulation

Chen, Anqi, et al. Nutrients 15.6 (2023): 1393.

Trehalose functions as a bioactive disaccharide nutrient that modulates glucose homeostasis and exhibits potential therapeutic benefits for diabetes management.
Experimental Protocol: Controlled human intervention studies involve oral administration of 25 g of trehalose dissolved in 100 mL of water to healthy volunteers. Blood glucose and insulin levels are measured at regular intervals over 120 minutes post-ingestion. Active incretin hormone secretion is also quantified. Comparative studies use equivalent doses of glucose or sucrose as reference controls. The average daily trehalose intake in the general population is estimated at 42.37 g per person per day based on Generally Recognized as Safe (GRAS) notification data.
Performance Evaluation: Trehalose ingestion produces a significantly diminished peak in blood glucose levels compared to glucose, with a 35 to 40% reduction in the maximal glucose concentration. The insulin response to trehalose is 25 to 30% lower than that elicited by an equivalent glucose load. Active incretin secretion is reduced by 20% following trehalose intake. The cumulative glycemic effect over 120 minutes is 40 to 45% lower for trehalose than for sucrose. Trehalose consumption is not associated with adverse effects at typical dietary levels.

Trehalose as an Emulsion Stabilizer for Oil-in-Water Microencapsulated Lipid Powder Production

Domian, E., A. et al. Food Hydrocolloids 44 (2015): 49-58.

Trehalose serves as a continuous-phase component and glassy matrix former in oil-in-water (o/w) emulsions stabilized by OSA starch for microencapsulated lipid powder production.
Experimental Protocol: Emulsions contain 10 to 22% rapeseed oil, 4 to 12% OSA starch, and 6 to 26% trehalose as a complement to 40% total dry matter. Two-stage homogenization is performed at pressures of 12/4, 36/12, or 60/20 MPa. Rheological properties are measured using a rotational viscometer at 22 °C at shear rates of 10 to 300 s^-1. Droplet size distribution is determined by laser light diffraction.
Performance Evaluation: The emulsions exhibit shear-thinning non-Newtonian behavior with consistency coefficients ranging from 6.53 to 76.60 mPa sⁿ and flow behavior indices from 0.88 to 1.00. The Sauter mean diameter (D[3,2]) ranges from 1.51 to 2.74 micrometers. High-pressure homogenization at 60/20 MPa combined with 12% OSA starch produces the smallest droplet sizes and the most stable emulsions. No significant changes in droplet size distribution or rheological properties are observed over 6 days of storage, indicating excellent physical stability. The glass transition temperature of trehalose at 110 to 120 °C ensures matrix rigidity during spray drying.

Trehalose as a Protein Stabilizer for Soybean Globulin Emulsification Enhancement

Pengyu, Zhu, et al. Food hydrocolloids 118 (2021): 106811.

Trehalose functions as a polyhydroxyl osmotic agent that stabilizes the molten globule (MG) state of soybean 11S globulin and enhances its emulsifying properties under acidic conditions.
Experimental Protocol: Soybean 11S globulin is induced into the MG state at pH 1.0 with 12 hours of incubation. Trehalose is added at gradient concentrations of 0, 0.1, 0.4, 0.9, and 1.3 mol/L. Structural characterization employs intrinsic fluorescence spectroscopy (excitation at 290 nm, emission 300 to 400 nm), far-UV circular dichroism (190 to 250 nm), and ANS fluorescence. Emulsifying activity index (EAI) and emulsion stability index (ESI) are measured using 1 mg/mL protein solution homogenized with soybean oil at 10,000 g for 1 minute.
Performance Evaluation: At 1.3 mol/L trehalose, the alpha-helix content of MG 11S globulin increases from 21.63% to 23.50%, approaching the native state value of 24.81%. The Gibbs free energy decreases from 4.56 to -8.94 kJ/mol, indicating enhanced thermodynamic stability. The optimal EAI of 76.67 m²/g is achieved at 0.5 mol/L trehalose, compared to 66.28 m²/g for the MG state without trehalose. The ESI reaches 76.67% at 0.5 mol/L trehalose, nearly double that of the native protein at 40.23%.

• Synonyms: Alpha-D-Glucopyranoside, alpha-D-glucopyranosyl;alpha-D-Trehalose
• Molecular Weight: 342.3
• Molecular Formula: C12H22O11
• Appearance: Solid
• Application: Use as emulsion stabilizer, dispersing agent.
• Active Content: 95%