Trehalose

Trehalose is a naturally occurring disaccharide composed of two glucose molecules linked together. Widely found in various organisms, including bacteria, yeast, fungi, and certain plants, trehalose has gained attention for its unique properties and applications in the food and pharmaceutical industries. Notable for its stability and resistance to high temperatures, trehalose serves as a valuable ingredient in food preservation, maintaining the quality of products by preventing deterioration and dehydration. In the pharmaceutical realm, trehalose is employed as a stabilizing agent for proteins, enzymes, and vaccines due to its ability to protect against denaturation and aggregation. With its mild sweetness and versatility, trehalose is used in a range of products, including baked goods, confectionery, and freeze-dried foods, contributing to improved texture, flavor, and overall product stability.