UK launches new technology for trehalose preservation

Recently, the United Kingdom introduced a new technology that uses trehalose to preserve food. The UK's agricultural, fishery and food sectors have been officially approved for the use of this new technology after considerable time trials.
Trehalose, also known as yeast sugar, is a monosaccharide composed of two glucose molecules bonded together. Its important feature is that it can prevent food spoilage, but it can also keep fresh, and greatly extend the time of food preservation. Scientists have discovered and extracted this sugar in yeast.
The commonly used method of preserving foods is freezing or dehydration (drying or drying) of foods and sealing them. These methods can cause damage to foods, such as disappearance of color, changes in taste, dry and hard deterioration of meat, destruction of vitamins, etc. , And the shelf life is very limited, over time, food will rot and moldy. When trehalose is used to preserve food, all the above problems can be satisfactorily solved, and the degree of processing is also much simpler. It is only necessary to remove trehalose from various foods after removing impurities, stir or turn several times to make trehalose evenly covered with foodstuffs. That is, the processing is completed. When food is consumed, the food is taken out and washed again, the original color will be immediately restored, and the taste will be as fresh as ever. The vitamins contained in the meat remain intact, and their color, taste, aroma and nutrient content have not changed, and they are in no way inferior to fresh foods.
The principle of trehalose preserving food for a long period of time is that it can form a special film at room temperature to seal the food, and at the same time it will precipitate out mucus to bind and moisten, and kill the original bacteria and the bacteria that are contaminated later. This protective film is very stable at room temperature and can also radiate back heat from outside. Therefore, the use of trehalose to preserve foods is not only very satisfactory, but also requires little equipment and the operation is very simple. As long as you pay attention to handle the food, do not be infiltrated by water during storage, and do not be exposed to rain during transportation.
Trehalose is present in yeast, and yeast can multiply, so trehalose is readily available. If this technology is widely adopted in China, the prospects will be very broad.