TREHALOSE FOR BIOCHEMISTRY used in Japan to prolong food shelf life, trehalose protects foods from drying out, starch-containing products from going stale, and fruits and vegetables from discolouring
Trehalose is a nonreducing sugar formed from two glucose units joined by a 1–1 alpha bond, giving it the name α-D-glucopyranosyl-(1→1)-α-D-glucopyranoside. The bonding makes trehalose very resistant to acid hydrolysis, and therefore is stable in solution at high temperatures, even under acidic conditions.
now widely used in Japan to prolong food shelf life, trehalose protects foods from drying out, starch-containing products from going stale, and fruits and vegetables from discolouring. It also suppresses ice crystal growth in frozen foods, reducing food loss.
