Trehalose

Trehalose is a naturally occurring disaccharide, a type of sugar. It is found in various organisms, including fungi, bacteria, and insects, and can be extracted from yeast or produced industrially through enzymatic processes using starch.

Manufacturers add trehalose for its mild sweetness and its ability to stabilise food products, particularly proteins and lipids, helping to prevent degradation during processing and storage. It is often used in baked goods, confectionery, and frozen desserts like ice cream and mochi to improve texture and shelf life.

Trehalose is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European Food Safety Authority (EFSA) has evaluated trehalose. At typical intake levels found in food, it is generally considered safe. Some research suggests it may have certain health benefits, such as potential anti-diabetic effects, but more peer-reviewed evidence is needed to confirm these claims. Evidence regarding its potential role in certain health conditions is mixed and requires further investigation.