Trehalose

Trehalose is a naturally occurring disaccharide comprised of two glucose molecules linked together. It is commonly present in various organisms such as bacteria, yeast, fungi, and select plants, and has attracted attention for its distinctive qualities and roles in the food and pharmaceutical sectors. Renowned for its stability and resistance to high temperatures, trehalose is a valued ingredient in food preservation as it helps prevent degradation and dehydration, thereby maintaining product quality. In pharmaceuticals, trehalose is utilized as a stabilizing agent for proteins, enzymes, and vaccines, as it guards against denaturation and aggregation. With its mild sweetness and versatility, trehalose finds its way into numerous products including baked goods, confectionery, and freeze-dried foods, enhancing texture, flavor, and overall product longevity.