Trehalose is a very interesting nonreducing sugar, a disaccharide made up of two molecules of glucose.

Frequently found in nature, it confers to certain plant and animal cells the ability to survive under the most sever climate conditions.

It is a multifunctional sugar not intervening in the Maillard reaction and a great ingredient for the food industry, particularly suitable to preserve color brightness, texture, stability and shelf-life in fruit and vegetable (fresh or dried)