Trehalose is a natural disaccharide consisting of two glucose molecules, found in many plant organisms, fungi and yeasts. This substance takes the form of a white, crystalline powder, odourless and with a delicate, slightly sweet taste. It is characterised by high chemical stability and resistance to external factors, which makes it a valued ingredient in many industries.

This sugar is distinguished by its ability to protect cells and proteins from damage caused by oxidative stress, dehydration or high temperatures. As a result, trehalose is used in the food, pharmaceutical, cosmetics and biotechnology industries, where it acts as a stabiliser and carrier of active substances.