What is trehalose and why is it in the formulation?
Trehalose is a non-reducing sugar (MW 342.1) and, therefore, does not react with amino acids or proteins as part of the Maillard reaction. It is found in nature in many plants and animals. Trehalose has been reported to be one of the most effective sugars for stabilizing proteins against damage caused by freezing. Trehalose makes the protein more resistant to moisture gain when lyophilized, resulting in a product that is less likely to precipitate when reconstituted.
