Trehalose is a disaccharide of glucose. The functional properties of trehalose and its application in food: (1) prevent starch aging (2) prevent protein degeneration (3) inhibit lipid oxidation and deterioration (4) Taste correction (5) Maintain the tissue stability and preservation of vegetables and meat (6) a durable and stable energy source. In addition, because trehalose has a strong moisturizing effect and sunscreen, anti-ultraviolet and other physiological effects, can be used as a moisturizer, protective agent added to cosmetics.

• Appearance: White to Off-white Powder
  
• Solubility: Soluble in water
  
• Stability: Hygroscopic