Food grade trehalose

Trehalose in nature, there are many edible plants and animals, and microorganisms are widely exist in the body, such as People's Daily life in edible mushrooms, Marine algae, beans, shrimp, bread, and beer yeast fermentation has higher content of trehalose in food.

Trehalose is the most stable type of natural disaccharides. Because it has no reducibility, it has very good stability to heat and acid and alkali. When coexisting with amino acids and proteins, Maillard reaction will not occur even if heated, and it can be used to treat foods and beverages that need to be heated or stored at high temperatures. Trehalose enters the human body and is broken down into two molecules of glucose by trehalase in the small intestine, and then used by the body's metabolism. It is an important energy source and is safe and beneficial to human health.