Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked by an α,α-1,1 bond. In nature, trehalose is a natural substance that stabilizes proteins, lipids, and carbohydrates during freeze-thaw or dehydration-rehydration cycles. Trehalose can mask unpleasant tastes and odors, improving the quality and acceptability of finished pharmaceuticals (dry syrups, liquid preparations, tablets and chewables). Trehalose enhances the stability of minerals (particularly magnesium and calcium) and increases their solubility. Due to its non-reducing end, trehalose does not react with amino acids and therefore contributes to their stability. TREHALOSE 100PH can mask unpleasant tastes and odors, improving the quality and acceptability of finished pharmaceuticals such as dry syrups, liquid preparations, and chewable tablets.