Trehalose is a safe non-reducing disaccharide that widely exists in nature. It has special biological functions such as moisturizing, cold and drought resistance, heat and acid resistance, and has non-specific protective effects on both biomolecules and organisms. Trehalose is a natural and safe sugar, white crystal, a non-reducing disaccharide composed of two glucose molecules bonded through a hemiacetal hydroxyl group. Trehalose is widely found in various living organisms such as bacteria, yeasts, molds, edible fungi, lower plants, insects and invertebrates. In addition, trehalose has also been found in higher plants.

The chemical properties of trehalose are very stable, and its non-reducing property determines its stability to high temperatures, acids, and alkali, making it a strong anti-dehydration effect in the body, and can be used under adverse conditions such as drought, cold, and high salinity. It can protect biofilms, proteins, etc. from damage. Therefore, trehalose in the organism has a magical protective effect on the organism, thereby improving the organism's resistance to adverse conditions. In nature, sucrose does not have this function.

Properties and functions of trehalose.

The sweetness of trehalose is equivalent to 45% of sucrose. There is no aftertaste in the mouth after consumption. It has a unique refreshing taste and is a high-quality sugar with soft sweetness. Trehalose is easily soluble in water, hot ethanol, and glacial acetic acid, but insoluble in ether and acetone. The solubility in water is greatly affected by temperature. When the temperature is 10°C, the solubility of trehalose is 55.3g. At 50°C, the solubility is 140g, solubility at 90°C is 602.9g.

Stability and security.

Trehalose is the most stable natural disaccharide. Since it is non-reducible, it has very good stability against heat, acid and alkali. When coexisting with amino acids and proteins, Maillard reaction will not occur even when heated, and it can be used to process foods and beverages that require heating or high-temperature preservation. Trehalose enters the small intestine of the human body and is decomposed into two molecules of glucose by trehalase, which is then used by the body's metabolism. It is an important source of energy and is beneficial to human health and safety.

Low hygroscopicity.

Trehalose also has low hygroscopicity. Some foods themselves are not hygroscopic, but when sugars such as sucrose are added, the hygroscopicity is greatly increased, seriously affecting the flavor and storage life of the food itself. If trehalose is placed in a place with a relative humidity of more than 90% for more than 1 month, trehalose will hardly absorb moisture. Due to the low hygroscopicity of trehalose, applying trehalose to this type of food can reduce the hygroscopicity of the food, thereby effectively extending the shelf life of the product.

Applications in the food industry.

In the food industry, trehalose, as a new type of food, has been widely used in food processing, especially as food additives. Trehalose has moderate sweetness, no aftertaste, and no caries. It is used in the production of chocolate and chewing gum. It is a good flavoring agent. It is stable and does not brown, and has excellent heat resistance and acid resistance. It has antibacterial properties, antiseptic properties, prevents starch aging and reduces and removes irritating odors, etc., and can be used as a good food protectant; trehalose has low hygroscopicity and has excellent preservation effects on fresh fruits, vegetables, meat and processed products. Preserving food with trehalose can preserve the color, taste and other flavors of the food as well as vitamins and other nutrients, and the shelf life is relatively long.

The application of trehalose has strongly promoted the development of the food industry, solving the problems of processing, preservation, storage and transportation of agricultural and fishery products such as vegetables, fruits, meat and aquatic products. The transportation cost has been greatly reduced, and the quality of food has been improved. Applications in the field of medicine.

In medicine, trehalose is a good stabilizer and can be used to protect hormones, vitamins, antibiotics, biological agents, enzymes, antisera, vaccines and other substances that are easily inactivated. It is used for the storage of transplanted organs and living cells, and can also facilitate their transportation and use. At the same time, trehalose also has the effects of lowering blood sugar and protecting liver in medicine.

Applications in agriculture. 

Trehalose can be used in agriculture. Trehalose has a protective effect on plants and is very beneficial to breeding. Through bioengineering technology, it is possible to cultivate trehalose transgenic plants into drought-resistant transgenic plants. Economic crops are rich in trehalose, which can enhance the drought resistance and cold tolerance of plants. It can also make crops appear fresher and have better flavor after processing.

As a safe and healthy food raw material, trehalose is widely used in various industries. As research continues to deepen, people will know more and more about trehalose. In the near future, there will be more trehalose-related products that will improve people’s eating lives.