Trehalose is a naturally occurring disaccharide mainly found in seaweed, but the trehalose used in modern food industry is mostly made from starch through enzymatic conversion, and also exists in organisms such as bacteria, fungi, insects, plants, and invertebrates. Trehalose has various significant characteristics and functions, including the following:

Strong stability: Trehalose is the most stable type of natural disaccharide, with excellent stability to heat, acid, and alkali. It has good solubility in aqueous solutions and is not prone to Maillard reaction. Even when heated in aqueous solutions containing amino acids and proteins, it will not turn brown.

Moisture absorption and dehydration: Trehalose has strong water absorption and can improve the viscosity of food. It is also an excellent natural dehydrating agent that can significantly enhance the moisture retention of food.

Biological protection function: Trehalose can form a unique protective film on the surface of cells under harsh environmental conditions such as high temperature, high altitude, high osmotic pressure, and dehydration, effectively protecting the structure of biological molecules from damage and maintaining the life processes and biological characteristics of living organisms. It can also protect DNA molecules in living organisms from damage caused by radiation, and has non-specific protective effects on living organisms.

Health benefits: After entering the human body, trehalose is broken down into two molecules of glucose in the small intestine by trehalose enzymes, which are then utilized by the body's metabolism and are an important source of energy. In addition, trehalose can promote the growth of lactic acid bacteria in the intestine, help maintain the balance of intestinal flora, and improve intestinal health. Moderate intake of trehalose also has various health benefits such as enhancing resistance, protecting the liver, and antioxidation.