Trehalose

Trehalose is found naturally in such diverse foods as honey, mushrooms, shrimp and lobster, and in foods produced with baker’s or brewer’s yeast. It is found naturally in such diverse foods as honey, mushrooms, shrimp and lobster, and in foods produced with baker’s or brewer’s yeast.

Commercially, trehalose is manufactured from cornstarch. Although trehalose is a disaccharide of two glucose units, its molecular bonding makes it different than maltose, the other glucose disaccharide made from cornstarch. Trehalose has four calories per gram – same as sugar – but is only half as sweet.

Trehalose is used mainly to preserve the texture and structure of frozen fruits and vegetables. Trehalose may also be used to add thickness to purees and fillings, and to enhance flavors of dried fruits.

In October 2000, the Food and Drug Administration issued a letter not objecting to the manufacturer’s self-determination that trehalose is a safe food ingredient.

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