Trehalose(in 12,069 products)
1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
2. Drug / Medicine - Used to treat, alleviate, cure or prevent sickness. As officially declared by a governmental drug/medicine regulatory body
3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
4. Humectant - Binds with water to increase skin hydration. Also enhances water absorption of the skin
5. Preservative - Prevents and inhibits the growth of unwanted microorganisms which may be harmful
6. Sweetener - Sugar substitutes which provides a sweet taste without raising blood sugar levels
Trehalose is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. In nature, trehalose can be found in plants, and microorganisms. In animals, trehalose is prevalent in shrimp, and also in insects, including grasshoppers, locusts, butterflies, and bees, in which trehalose serves as blood-sugar, which help to survive freezing and lack of water. Trehalose is broken down into glucose by the catabolic enzyme trehalase for use.
Trehalose is used in meat to improve the taste, maintain juiciness, reduce drip loss, round out the flavor and reduce sodium. Trehalose can increase the shelf life and improve the baked goods texture by inhibiting starch retrogradation and controlling moisture migration, by stabilizing proteins to improve texture and juiciness in protein-containing products, reducing freeze-thaw damage resulting in higher quality meats, sauces and frozen desserts, and improving flavor and aroma in a variety of food and beverage products.
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/7427
1. US FDA Food Additives Status List 
- Substances Added to Food (formerly EAFUS)