In the food industry, various applications of trehalose are currently being developed and researched based on their non reducing properties, moisturizing properties, frost resistance, drying resistance, high-quality sweetness, energy source, and other functions and characteristics. Trehalose products can be applied to various foods and seasonings, greatly improving the quality of food and increasing its variety, promoting further development of the food industry.

The functional characteristics of trehalose and its application in food: (1) prevent starch aging, (2) prevent protein denaturation, (3) inhibit lipid oxidation and deterioration, (4) correct taste, (5) maintain tissue stability and freshness of vegetables and meat, (6) provide a long-lasting and stable energy source