Abstract: A method of preserving live viruses comprises subjecting an aqueous system containing the virus to drying either in the frozen state or at ambient temperature, in the presence of trehalose.
Abstract: A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterized by incorporating trehalose into the foodstuff or beverage which is to be dried.
Abstract: Sensitive proteins and other macromolecules, such as enzymes, antibodies, antigens, serum complement, fluorescent proteins, vaccine components, polysaccharides such as agarose etc, can be preserved by drying at ambient temperature and at atmospheric pressure in the presence of trehalose. A porous matrix impregnated with trehalose is provided as a receiver for a blood or other liquid sample to be dried.