β,β-trehalose

?-trehalose is a naturally occurring disaccharide composed of two glucose molecules linked together in an α,α-1,1-glycosidic bond. It is found in a variety of organisms, including bacteria, fungi, plants, and invertebrates. Trehalose is known for its numerous benefits and has been widely used in various fields such as food, cosmetics, and pharmaceuticals. The unique chemical structure of trehalose makes it an excellent candidate for various applications. It is a non-reducing sugar and has low hygroscopicity, meaning it has the ability to retain moisture without undergoing a chemical reaction or degradation. Trehalose is also known to stabilize proteins, lipids, and other biomolecules by forming a protective layer around them. This property makes it an ideal ingredient for the preservation of food, drugs, and other biological materials. In the food industry, trehalose is used as a natural sweetener and a stabilizer. It is commonly used in confectioneries, baked goods, beverages, and dairy products. Trehalose is also known for its ability to enhance the texture and flavor of food products. In the pharmaceutical industry, trehalose is used as a stabilizer for vaccines, proteins, and enzymes. It is also used in topical creams and ointments as a moisturizer and emollient. Overall, the unique properties of trehalose make it a valuable ingredient in various applications. Its ability to stabilize and preserve biomolecules, enhance texture and flavor, and moisturize and protect skin make it a highly sought-after ingredient in numerous industries.