Like other sugars, trehalose is widely used in the food industry, including beverages, chocolate and confectionery, baked goods and frozen foods:
Mayonnaise added with trehalose significantly reduces the fishy smell. Apple slices added with trehalose are less prone to oxidation and discoloration. Added with trehalose, steamed buns become more sweet, more fluffy and have fewer and smaller pores. Ice cream added with trehalose tastes sweeter, smoother and melts more slowly.
Moreover, in medicine, trehalose can be used as a stabilizer, reducing the storage and transportation costs of vaccines, and ensuring that vaccines can remain highly active when transported over long distances.
Therefore, trehalose is a multifunctional product widely used in biological agents, cosmetics, bakery products, aquatic products and livestock processing, rice and flour products, beverage and confectionery, agriculture, forestry and other industries.