Trehalose is a naturally-occurring sugar with similar functionality to sucrose but with greater stability and less sweetness. It can be used by product developers either to improve existing products or to create innovative new products.

Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked a,a -1,1. It has excellent process and finished product stability.

Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists. Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycaemic index with low insulinemic response.