<unk> , also known as  mycose, is a type of alpha-linked disaccharide formed by an α, α-1, 1-glucoside bond between α-glucose units found extensively but not abundantly in nature. Molecular Formula C12H22O11, Molecular Mass 342.29. CAS number 99-20-7.  In 1832 Wiggers discovered<unk>  in rye and in 1859 Berthelot isolated it from<unk> halamanna (manna) made by weevils, and named it<unk> . It can be synthesised 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, generally lethal damage, that would normally follow a dehydration/reyhdration cycle.<unk>  has the added advantage of being an antioxidant. Extracting<unk>  used to be a difficult and costly process, but recently, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production.<unk>  is now being used for a broad spectrum of applications, as mentioned above.
Trehalose
Pentose
Icodextrin
Fructose
Azelaic acid
Hypromellose
Cornstarch
Glycerin