Trehalose is a whitish, stable, powdery disaccharide that consists of two glucose molecules. The “double sugar” is not reducing.
Trehalose exists naturally in plants, animals and microorganisms, and has long been known to humans as a dietary component of fungi, baker’s and brewer’s yeast, algae and lobsters. Trehalose is thought to play a key role in the maintenance of biomembranes and in the revival of certain biological functions after desiccation or freezing.
Trehalose is produced in an enzymatically controlled process.
Due to its slightly hygroscopic properties, trehalose acts as a humectant and protects the skin from drying out. It is also a suitable stabilizer and viscosity regulator.
Recommended concentrations are 1 to 3% for skin care products.