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 English: trehalose trehalose in the food industry in the application: 
 Like other sugars, trehalose can be widely used in food industry, including beverages, chocolate and candy, baked goods and frozen food. 
 Baking products category 
 In baking products, trehalose has a variety of potential use value: it can regulate the cake, the icing on the cookies and cakes, bread and butter, sweet and aromatic fruit filling, without prejudice to the shelf life, so that people enjoy the product of the original Some flavor. 
 Also, trehalose helps cookies, bread and butter icing to reduce fat, delicious cakes and snacks in the generated unique icing feeling. It makes for a good sweet quality consumers more receptive to high-fat high-calorie and sugar products. Maintain the product in storage period, the trehalose can reduce the baking products in the multi-component flow of moisture to make the sweet taste better. 
 Confectionery 
 Most of trehalose and other sweetener mixed in candy, fruit juice and herbal products used to adjust the sweet quality of the product, so that it can truly maintain the original flavor of the product. 
 Trehalose can be used as the outer layer of candy to form a stable non-hygroscopic layer of protection. Due to the nature of the stability of trehalose in the long-term high temperatures without fear of hydrolysis and discoloration, do not adversely affect product quality. 
 Excellent performance of seaweed roll icing. Unique solubility characteristics of trehalose can really make their own roll to form a protective layer, this layer covering a very stable, strong, and thus most of the other sweetener to improve relative to white level. 
 Energy product category 
 Trehalose is broken down into glucose, but compared with other sugars, trehalose is more stable blood sugar response, this unique feature combined with its low-cariogenic and non-diarrhea role, making the most trehalose formula for manufacturing by beverages, in order to provide energy and reduce fatigue and stress. 
 Chris Confectionery power 
 The use of trehalose in the chocolate candy, sweet candy can regulate, particularly useful in containing candy and dairy products with fruit filling, trehalose can reduce the multi-component products in the water free. In moldings, trehalose improved the product sweet taste of chocolate to create new possibilities provided. 
 Because of its cariogenic reduced, as the main sweetener or in combination with other low-cariogenic sweetener, trehalose can be used for the preparation of dental benefits of the product according to formula. Premium trehalose and polyols can be combined for the preparation of chocolate, its absorption of heat when dissolved polyols can minimize the cooling effect. 
 Fruit 
 Been processed in the fruit (including jam, jam and fruit flavored filling), trehalose is one of the best sweet regulator. Add in fruit products in the product trehalose to maintain the original flavor, but without prejudice to the product during storage. 
 In addition, due to the nature of the stability of trehalose, hydrolysis does not produce the product the same color and keep the original luster. 
 Trehalose can be used for seasoning and delicious jam, by adjusting the sweet flavor to produce a sense, while maintaining product shelf life. 
 Frozen category 
 Trehalose can replace sugar, ice cream and other frozen products to reduce the condensation point. In Frozen and frozen candy icing used to produce new, and produce a unique and delicious flavor. 
 Beverages 
 Trehalose in the beverage products in the sweet taste is good, with most other sweeteners in combination, make it sweet taste better, can improve product flavor. In alcoholic beverages, trehalose is not Sun Jian sensory properties of alcohol, so drinks taste better. 
 Seafood 
 Trehalose as a protective agent for seafood are particularly effective at low temperature, when the trehalose in the protein-water interface functionality of the absolute suppression of water when the seafood hardness, flexibility and gel strength increased, while the sweet nature of trehalose improve the quality of seafood taste. And other low-temperature protective agent for the treatment of different seafood, trehalose does not cause intense sense of the throat, and no diarrhea problems.