Trehalose is a non-toxic and harmless natural sugar with guaranteed safety, and has been certified worldwide. In 1995, Japan approved trehalose as a food additive for use in food; In 1998, South Korea and Taiwan approved trehalose as a food ingredient for use; In 2000, the Food and Agriculture Organization of the United Nations and the World Health Organization confirmed that there is no need to limit the daily intake of trehalose. In 2000, the FDA of the United States approved the GRAS certification of trehalose; In 2005, the Ministry of Health approved trehalose as a new resource food. In addition, regions and countries such as the European Union and Australia have also conducted safety certification for the use of trehalose.

Later, more research found that trehalose can form a special protective film on the surface of cells under harsh conditions such as high temperature, high cold, dryness, and water loss, which can effectively protect the biological molecular structure from damage, in order to maintain the life process and biological characteristics of living organisms. Its special properties make it possess a variety of effects that other sugars do not possess. Since the discovery of trehalose, it has not been widely used in countries other than Japan due to the limitations of production scale and cost, as well as the lack of familiarity. In recent years, large-scale enzymatic transformation biotechnology using edible starch as raw material to produce trehalose has been realized and popularized in China, and its production cost has also significantly decreased. Unfortunately, due to the lack of widespread publicity and promotion by large food companies, the amount of trehalose used cannot be sufficiently expanded, resulting in its value being consistently underestimated in China. A functional sugar product with multiple unique efficacy has thus enjoyed a tepid circulation at a price close to that of ordinary white sugar.

The special efficacy of trehalose has led to its development in health and beauty, food, and agriculture abroad. In order to bring the trehalose from Yundu (Y ù nd ú) beads into the eyes of domestic consumers, promote the development and development of the trehalose market in China, and make trehalose play a greater role in improving the quality of life of Chinese people, it is also necessary for the public to have a clearer understanding of its characteristics and efficacy.

Trehalose has a mild and refreshing flavor, as well as characteristics such as low caries, corrective taste, and freshness, which enable it to achieve good performance in multiple fields of the food industry. In a special group study, 85% of the subjects showed a greater preference for the taste of trehalose than sucrose. Trehalose is added to beverages such as tea, coffee, and juice drinks to enhance the flavor, improve the taste, and improve the formula. If added to coffee, it can reduce the bitter taste; Added to tea drinks to inhibit astringency; Adding it to fruit juice drinks can make the taste more refreshing, etc. Trehalose is added to meat and seafood to help prevent dehydration and denaturation of proteins during freezing, high temperature, or drying. It can effectively protect the natural structure of protein molecules, maintaining their flavor and texture unchanged. The American brand Gortons has added trehalose to its frozen aquatic products. Trehalose is used for baking pastries, which can adjust the aroma of frosting and cream on the pastry, improve the taste and enhance the creamy feel. The existing baked foods are mostly high sugar, high fat, and high calorie foods. As modern people pursue health and weight control, trehalose may provide new solutions for healthier baked goods. As trehalose is a highly hydrophilic sugar, it has a repellent effect on fats and oils, which can easily present fats and oils on the surface of baked goods, enhancing the oily feel of the product, thereby reducing the amount of fats and oils used. In recent years, trehalose moon cakes and pastries have become very popular among consumers in Taiwan and coastal cities in the south of China.

Trehalose can be used in daily chemical products such as face cream, facial mask, lipstick, oral freshener, body milk, antiperspirant, shampoo, etc. When epidermal cells are exposed to high temperatures, dryness, strong ultraviolet radiation, and other environments, trehalose can form a special protective film on the surface of epidermal cells under such circumstances, maintaining the original nutrients and moisture of the skin, preventing skin sunburn and melanin precipitation, and is a super sunscreen factor. Popular skin care products for moisturizing and beauty maintenance, such as Estee Lauder Eye essence, Snow Show and Night Run Repair facial mask, CPB Skin Key Light Whitening essence, and Armani Obsidian face cream, all of their essence ingredients are trehalose.

Trehalose is also a proliferation factor of bifidobacteria, which can promote the proliferation of bifidobacteria in the human body. This characteristic can improve the intestinal microenvironment, strengthen the digestive and absorption functions of the gastrointestinal tract, effectively eliminate toxins in the body, enhance the immune and disease resistance ability of the body, and achieve the effect of delaying aging. There are other reports that oral trehalose is beneficial for improving osteoporosis. It can be seen that trehalose has significant health value.

Trehalose's excellent water retention, drought resistance, cold resistance, and cell viability, as well as a variety of non specific biological protection properties, make it suitable for seed preservation, crop cold resistance, drought resistance, and other fields. After using trehalose, it can effectively maintain water molecules in the roots and stems of seeds and seedlings, which is conducive to planting crops, improving survival rates, and protecting crops from frostbite, greatly reducing production costs. Especially in northern China, trehalose can reduce the impact of cold and dry climate on agriculture, and has a huge application space.