The propertiesandproductionoftrehalose, a kind of newfoodadditive, is reviewed. It can be applied widely in food industryassweetener, preservative, flavoring, etc.
There they were exposed to bacteria which now had the job of breaking the sugar into succinic acid, a colorless, odorless substance that is heavily used in the food industry as a sweetener but can also be used in the production of a wide variety of materials, including medicines, bioplastics and even laundry detergent.