Trehalose is a non-reducing disaccharide with two glucose (dextrose) molecules linked in "alpha, alpha-1. 1 bondage". Its sweetness is about half that of sucrose. It is quite abundant in nature and commonly found in insects, yeasts, lactobacillus, mushrooms and in some other plants. People have been consuming trehalose since ancient times through these sources
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Hayashibara has succeeded in developing a technology for producing "TREHALOSE" from starch directly by hydrolizing it with two new enzymes. Trehalose is a non-reducing disaccharide with two glucose molecules linked in alpha-1, 1-bondage. Its sweetness is about half that of sucrose. It is quite abundant in nature and commonly found in insects, yeasts, lactobacillus, mushrooms and other plants. People have been consuming trehalose since ancient times through these sources. Trehalose has many interesting characteristics, for example, to protect proteins against drying or freezing, and it is expected to be used widely in sweetness, sweets, pasted, bottled and canned foods, dried and frozen foods, as a preservative in medicines, as a moisture retainer in medicines, as a moisture retainer in cosmetics, etc.
