Trehalose

Trehalose, also known as rutose and mushroom, is a non reducing disaccharide composed of two glucose molecules. The structural formula is α- D-glucopyranosyl α- D-glucopyranoside, often in the form of dihydrate.

Trehalose is a typical stress metabolite, which can form a unique protective film on the cell surface under the harsh environmental conditions such as high temperature, high cold, high osmotic pressure and dehydration, effectively protecting the biological molecular structure from being damaged, thus maintaining the life process and biological characteristics of life.

Application of Trehalose
1. Food industry: baked goods, candies, beverages, fruits and vegetables, meat products, egg products, aquatic products, fats, soy products, dairy products, rice products, noodle products, seasonings, and alcohol.
2. Cosmetics industry: skincare products, toothpaste
3. The pharmaceutical industry

Functions of Trehalose in food application

(1) Preventing starch aging
(2) Prevent protein denaturation
(3) Suppress the generation of putrid odor and odor
(4) Stable tissue cell structure
(5) Preservation effect
(6) Frost resistance characteristics
(7) Corrective effect
(8) Inhibition of Unsaturated fat acid decomposition