DESCRIPTION

Trehalose occurs as a nonhygroscopic, white, crystalline powder. It is obtained through enzymatic conversion of food-grade starch into a stable, nonreducing disaccharide with two glucose molecules linked in an α,α-1,1 configuration. The powder is freely soluble or readily dispersible in water. Viewed under a light microsope at 50× magnification Trehalose appears as colorless, rectangular crystals with a prismatic structure. Trehalose is typically used in its dihydrate form.