This review found that trehalose is a natural sugar that stabilizes proteins, fats, and other compounds in food and cosmetic products. It's produced by bacteria, fungi, and plants in nature, and can be manufactured commercially—making it a potentially useful ingredient for keeping formulas stable and effective over time.

Researchers reviewed existing scientific literature on trehalose's chemical properties, how it works in living organisms, and its current and potential uses across food, medical, pharmaceutical, and cosmetic industries.

Funding not disclosed in abstract