Trehalose - Use

Use

Trehalose has been accepted as a novel food ingredient under the GRAS terms in the U.S. and the EU. Trehalose has also found commercial application as a food ingredient. The uses for trehalose span a broad spectrum that cannot be found in other sugars, the primary one being its use in the processing of foods. Trehalose is used in a variety of processed foods such as dinners, western and Japanese confectionery, bread, vegetables side dishes, animal-derived deli foods, pouch-packed foods, frozen foods, and beverages, as well as foods for lunches, eating out, or prepared at home. This use in such a wide range of products is due to the multifaceted effects of trehalose's properties, such as its inherently mild, sweet flavor; its preservative properties, which maintain the quality of the three main nutrients (carbohydrates, proteins, fats); its powerful water-retention properties, which preserve the texture of foods by protecting them from drying out or freezing; and its ability to suppress bitterness, stringency, harsh flavors, and the odor of raw foods, meats, and packaged foods. These properties, when combined, can potentially bring about promising results for broad-spectrum use. However, as it is less soluble and less sweet than sucrose, trehalose is seldom used as a direct replacement for conventional sweeteners, such as sucrose, which is regarded as the "gold standard." Technology for the production of trehalose was developed in Japan, where enzyme-based processes convert wheat and corn syrups to trehalose. It is also used as a protein-stabilizing agent in research. It is particularly effective when combined with phosphate ions. Trehalose has also been used in several biopharmaceutical monoclonal antibody formulations including trastuzumab, bevacizumab, and ranibizumab.