Trehalose is a naturally occurring disaccharide made of two glucose molecules. It is known for its mild sweetness, high stability, and strong moisture-retention properties.

Trehalose is widely used in the food industry as a sweetener, stabilizer, and texturizer, helping to preserve freshness and improve texture in products like baked goods, confectionery, and frozen foods.

In pharmaceutical and cosmetic applications, it is valued for its ability to protect proteins and cells from stress, making it useful in formulations requiring long shelf life and hydration support.