Trehalose, also known as mycose, is a natural alpha-linked disaccharide formed by an alpha, apha-1,1-glucoside bond between two alpha-glucose units. In 1832 Wiggers discovered trehalose in an ergot of rye and in 1859 Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesized by fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis — the ability of plants and animals to withstand prolonged periods of desiccation. It has high water retention capabilities and is used in food and cosmetics. The sugar is thought to form a gel phase as cells dehydrate, which prevents disruption of internal cell organelles by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/re-hydration cycle. Trehalose has the added advantage of being an antioxidant.||Synonyms:|α,α-Trehalose; Mycose; α,α-Trehalose; α-D-Glucopyranosyl-α-D-glucopyranoside; D-Trehalose||CAS Number:|99-20-7||Molecular Formula:|C12H22O11||Molecular Weight:|342.3||Purity:|≥99% (HPLC)||Appearance:|White crystalline powder||pH:|5.8±0.9||Loss on Drying:|≤1%||Residue on Ignition: |≤0.02%||Heavy Metals (as Pb): |≤0.00001%||Arsenic:|≤0.00001%||Viable Counts (cfu/g):|≤100cfu/g||Yeasts and Molds:|≤100cfu/g||Coliform (cfu/g): |As reported||Pathogenic: |Negative||Storage and Stability:|Store at RT under inert atmosphere.