White, odorless, sweet-tasting powder.
Trehalose is a disaccharide, two simple sugars in one molecule.
In trehalose (as in
maltose), the two sugars are both glucose.
is 45% as sweet as sugar. It does not brown like sugar, and
has a very low hygroscopicity (moisture attraction), so it stays
free-flowing and dry.
In trehalose, one glucose molecule is upside-down relative to
the other. In
the two glucose molecules are in the same orientation. This small
difference reflects in the properties of trehalose. It does not
brown when heated, it does not promote bacterial growth or tooth
decay as much as
or sugar, and it is less attractive to moisture.
Trehalose is found in honey, breads, beer, and seafood.
Trehalose is used in foods as a sweetener, a stabilizer and thickener,
and a flavor enhancer. It is also used as a cryopreservation
additive, where it protects cells from the effects of freezing and
By Simon Quellen Field