TREHALOSE

Details:

Melting point     203 °C
Boiling point     397.76°C (rough estimate)
density     1.5800
refractive index     197 ° (C=7, H2O)
RTECS     LZ5776770
storage temp.     Inert atmosphere,Room Temperature
solubility     Soluble in water; very slightly soluble in ethanol (95%); practically insoluble in ether.
pka    12.53±0.70(Predicted)
form     Powder
color     White to Off-white
Water Solubility     Soluble in water.
Sensitive     Hygroscopic
Merck     14,9580
CAS DataBase Reference    99-20-7(CAS DataBase Reference)
EPA Substance Registry System    Trehalose (99-20-7)
Safety Information
Hazard Codes     Xi
Risk Statements     38
Safety Statements     37/39-26
TSCA     Yes
HS Code     29400090
MSDS Information
Provider    Language
ACROS    English
TREHALOSE Usage And Synthesis
Description    Trehalose is a nonreducing disaccharide in which the two glucose molecules are linked together in an α,α-1,1-glycosidic linkage. α,α-trehalose is the only anomer of trehalose, which has been isolated from and biosynthesized in living organisms. This sugar is present in a wide variety of organisms, including bacteria, yeast, fungi, insects, invertebrates, and lower and higher plants, where it may serve as a source of energy and carbon.  It can be used as a stabilizer and protectant of proteins and membranes: protection from dehydration; protection from damage by oxygen radicals (against oxidation); protection from cold; as a sensing compound and/or growth regulator; as a structural component of the bacterial cell wall. Trehalose is used in the biopharmaceutical preservation of labile protein drugs and in the cryopreservation of human cells. It is used as an ingredient for dried and processed food, and as an artificial sweetener, with a relative sweetness of 40-45% that of sucrose. Several safety studies on trehalose have been evaluated by JECFA, 2001 and allocated an ADI of ‘not specified’. Trehalose is approved in Japan, Korea, Taiwan, and UK. Trehalose could be possibly used in an eye drop solution to against corneal damage due to desiccation (dry eye syndrome).
References    [1] Alan D. Elbein, Y.T. Pan, Irena Pastuszak, David Carroll (2003): New insights on trehalose: a multifunctional molecule, 13, 17R-27R.
[2] A.B Richards, S Krakowka, L.B Dexter, H Schmid, A.P.M Wolterbeek, D.H Waalkens-Berendsen, A Shigoyuki, M Kurimoto (2002): Trehalose: a review of properties, history of use and human tolerance, and results of multiple safety studies, 40, 871-898.
[3] Alex Patist, Hans Zoerb (2005): Preservation mechnisams of trehalose in food and Biosystems, 40, 107-113.
[4] Sanchari Chattopadhyay, Utpal Raychaudhuri, Runu Chakraborty (2014): Artificial sweeteners – a review, 51, 611-621.
[5] #
Chemical Properties    white to off-white crystalline powder
Chemical Properties    Trehalose occurs as virtually odorless, white or almost white crystals with a sweet taste (approximately 45% of the sweetness of sucrose).
Uses    trehalose is a humectant and moisturizer, it helps bind water in the skin and increase the skin’s moisture content. It is a naturally occurring plant sugar.
Production Methods    Trehalose is prepared from liquefied starch by a multistep enzymatic process. The commercial product is the dihydrate.
Definition    ChEBI: A trehalose in which both glucose residues have alpha-configuration at the anomeric carbon.
Pharmaceutical Applications    Trehalose is used for the lyoprotection of therapeutic proteins, particularly for parenteral administration. Other pharmaceutically relevant applications include use as an excipient for diagnostic assay tablets; for stabilization during the freeze–thaw and lyophilization of liposomes; and for stabilization of blood cells, cosmetics, and monoclonal antibodies. Trehalose may also be used in formulations for topical application.
Safety    Trehalose is used in cosmetics, foods, and parenteral and nonparenteral pharmaceutical formulations. It is generally regarded as a relatively nontoxic and nonirritant material when used as an excipient.
In the gut, trehalose is rapidly metabolized to glucose by the specific enzyme trehalase. A small minority of the population exhibits a primary (hereditary) or secondary (acquired) trehalase deficiency and thus may experience intestinal discomfort after ingestion of excessive amounts of trehalose owing to the osmotic activity of undigested trehalose in the gut. However, smaller amounts of trehalose are tolerated by such individuals without any symptoms.
Trehalose is used as a sweetener and is reported to have substantially less cariogenic potential than sucrose.
LD50 (dog, IV): >1 g/kg
LD50 (dog, oral): >5 g/kg
LD50 (mouse, IV): >1 g/kg
LD50 (mouse, oral): >5 g/kg
LD50 (rat, IV): >1 g/kg
LD50 (rat, oral): >5 g/kg
storage    Trehalose is a relatively stable material. At 60°C for 5 hours it loses not more than 1.5% w/w of water (the dihydrate water of crystallization is retained). Open stored powder may liquefy at high relative humidity (≥90%).
Trehalose should be stored in a cool, dry place in a well-sealed container.
Incompatibilities    Trehalose is incompatible with strong oxidizing agents, especially in the presence of heat.
Regulatory Status    GRAS listed. In the UK trehalose may be used in certain food applications. Included in parenteral and nonparenteral investigational formulations.
TREHALOSE Preparation Products And Raw materials
Preparation Products    D-glucose