Trehalose: (1) trehalose (Trehalose) is a safe and reliable natural sugars, 1832 by Wiggers will be the first time from rye ergot extracted, subsequent research found many edible move trehalose in nature plants and microorganisms are widespread, such as in people's daily lives edible mushrooms, seaweed, beans, shrimp, bread, beer and yeast fermented foods have higher levels of trehalose. Other sugars, trehalose can be widely used in the food industry, including beverages, chocolate and confectionery, bakery products and frozen food. (2) as a safe and versatile new food additives, trehalose can be unlimited amounts used in the field of food, food in the 21st century will become the new material can be predicted trehalose. The nature of the trehalose: Physical and chemical properties: sweetness, Sweet trehalose sweetness of sucrose 45%, mild and refreshing sweet quality, just the right sweetness of sucrose can not be compared. Reconciliation of trehalose and food materials, low sweetness of cool light to highlight the original flavor of the food material. Physical and chemical properties: Browning trehalose is a non-reducing sugar, it does not produce browning coexist with amino acids, proteins, even if the high temperature of 121 ℃ for 1 hour, ideal for required heat treatment or high temperature storage of food, beverages and other . The physicochemical properties: heat resistance and acid resistance, trehalose is the most stable natural disaccharide sugar, heated for 30 minutes even at 121 ° C, PH1.5 conditions, nor colored decomposition. Physicochemical characteristics 4: The solubility and the solubility of the crystalline trehalose at low temperatures lower than the solubility of sucrose at high temperatures higher than the solubility of sucrose, has a very good crystallinity, not coexist under acidic conditions or with other sugar affect the crystallinity. Physical and chemical properties: low moisture absorption and some food itself does not absorb moisture, but an added carbohydrate such as sucrose, moisture absorption will be a substantial increase, affecting the flavor of the food and the storage period. And even if the relative humidity reaches 95% trehalose still not absorbent.