Tag: Cryoprotectant

Trehalose is a non-reducing disaccharide composed of two glucose molecules linked by a unique α,α-1,1 glycosidic bond, found in many organisms from bacteria to insects. This structure gives trehalose extraordinary properties, including exceptional stability, and explains why it can be found in resilient 'resurrection plants' and tardigrades (water bears) that survive extreme dehydration.

Trehalose was first isolated in the mid-19th century from a desert manna and has since been recognized for its ability to protect living organisms from extreme environmental stress. But what is the ingredient trehalose and why is it used in so many applications, from processed foods to skincare and pharmaceuticals?

Trehalose, a disaccharide sugar, is produced by many organisms to survive extreme environmental stresses like desiccation and freezing. However, this cryoprotective molecule exists not as a single entity but as distinct types with different structural and physical properties. What are the different types of trehalose and how do these variations define its wide range of applications?

Trehalose was first isolated from an ergot fungus in 1832 and later from an insect secretion known as Trehala manna in 1859, showing its widespread natural occurrence. Today, people wonder where to find trehalose, a versatile and multi-functional sugar found in many surprising places and crucial for the survival of numerous organisms.

The common shiitake mushroom contains trehalose, a unique sugar that allows fungi and other organisms to withstand extreme environmental conditions, from desiccation to freezing. This resilient disaccharide, composed of two glucose molecules, serves as a prime example of a trehalose sugar found widely in nature, often called 'mushroom sugar'.

The disaccharide trehalose was first discovered in 1832 and is found in a wide variety of organisms, including plants, fungi, and insects. While its scientific name points to its composition, many people wonder: what is the common name for trehalose? The most recognized common name for this sugar is 'mycose'.

The freezing point of water is 0°C (32°F), but when a solute like glucose is added, that temperature drops significantly. Glucose itself does not freeze in the conventional sense, as it exists as a crystalline solid at room temperature and is a solid, not a liquid, when pure. However, when dissolved in a solvent like water, it interferes with the solvent’s ability to form a solid crystal lattice, thereby lowering the solution's freezing point.

According to research, mannitol is used as a preservative, diluent, and sweetener in many pharmaceutical products. While it isn't an antimicrobial agent designed to kill microbes, its stabilizing properties perform a preservative-like function, particularly for moisture-sensitive ingredients.

Known for being approximately 45% as sweet as sucrose, trehalose powder is a natural disaccharide with remarkable stabilizing and protective properties used across various industries, including food, cosmetics, and pharmaceuticals.

According to ingredient lists from major brands, many commercial freeze pops, including sugar-free varieties, do have glycerol as a key ingredient. This ingredient, also known as glycerin, plays a crucial role in preventing these frozen treats from solidifying into a rock-hard block of ice.