Plant sugar added to processed foods that resists crystallization and mold.
A disaccharide composed of two glucose units linked differently than maltose, found naturally in some plants and added to processed foods as a sweetener.
Trehalose is a disaccharide consisting of two glucose units connected through an alpha-1,1-glycosidic bond, distinct from maltose's bonding pattern. It is naturally present in mushrooms, yeast, honey, and certain plants as a protection mechanism against stress. Industrially produced trehalose is added to processed foods for its ability to prevent crystallization, maintain texture, inhibit mold growth, and provide sweetness. Unlike glucose-only bonds, trehalose must be cleaved by the specific enzyme trehalase, limiting absorption in some individuals with trehalase deficiency. Excessive trehalose consumption has been associated with increased Clostridioides difficile infections in some studies.
Provides sweet taste and food preservation properties in processed foods while metabolizing similarly to simple sugars.
Limit processed foods containing trehalose as a sweetener. Obtain trehalose naturally from mushrooms and whole foods when possible. Be aware that trehalose is classified as a sugar and should be counted toward daily sugar intake limits.
Trehalose is a sugar added to processed foods for preservation and sweetening that should be limited like other added sugars.
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