trealose

Trehalose, occasionally spelled trealose, is a naturally occurring disaccharide composed of two glucose units linked by an α,α-1,1-glycosidic bond. It is a non-reducing sugar, which contributes to its stability under heat and dry conditions and its relatively low reactivity in some food systems.

In nature, trehalose is found in fungi, yeasts, plants, and invertebrates. It functions as an energy reserve and as a protectant against dehydration and other stresses. Industry produces trehalose commercially by enzymatic synthesis from glucose or by extraction from microbial sources; modern methods often use a two-enzyme cascade to form the disaccharide.

Trehalose is used as a food ingredient, humectant, and stabilizer. It provides moisture retention, protects proteins and cell membranes during drying or freezing, and adds a mild sweetness (about half as sweet as sucrose). It is employed in baked goods, frozen foods, cosmetics, and pharmaceuticals.

In digestion, trehalose is hydrolyzed in the intestine by trehalase to two glucose molecules, producing a glucose rise in the blood. Most people tolerate it well, but trehalase deficiency or high intakes can cause gas, bloating, or diarrhea in sensitive individuals.

Regulatory status varies by jurisdiction, but trehalose is widely approved for use as a food ingredient and is generally regarded as safe by major food safety authorities. As with other sugars, consumption should be balanced within dietary guidelines.