1.Stability and safety

Trehalose is the most stable type of natural disaccharide. Due to its non reducibility, it has excellent stability to heat, acid, and alkali. When coexisting with amino acids and proteins, the Maillard reaction does not occur even when heated, and can be used to process food, beverages, etc. that require heating or high-temperature storage. Trehalose enters the small intestine of the human body and is broken down into two molecules of glucose by trehalose enzymes, which are then utilized by the body's metabolism. It is an important source of energy and beneficial to human health and safety.

2.Low moisture absorption

Trehalose also has low hygroscopicity. If trehalose is placed in a place with a relative humidity of over 90% for more than one month, it will hardly absorb moisture. Due to the low hygroscopicity of trehalose, its application in this type of food can reduce its hygroscopicity and effectively extend the shelf life of the product.

3.High glass transition temperature

Trehalose has a higher glass transition temperature compared to other disaccharides, reaching up to 115 ℃. Therefore, adding trehalose to other foods can effectively increase its glass transition temperature, making it easier to form a glassy state. This characteristic, combined with the technological stability and low moisture absorption of trehalose, makes it a high protein protective agent and an ideal spray drying flavor retention agent.

4.Non specific protective effects on biomolecules and living organisms

Trehalose is a typical stress metabolite formed by organisms in response to external environmental changes, which protects the body against harsh external environments. Meanwhile, trehalose can also be used to protect DNA molecules in organisms from radiation-induced damage; Exogenous trehalose also has non-specific protective effects on organisms. Its protective mechanism is generally believed to be the strong binding of water molecules by the parts of the body containing trehalose, which together with membrane lipids possess bound water or trehalose itself acts as a substitute for membrane-bound water, thereby preventing denaturation of biological membranes and membrane proteins.