Trehalose

A naturally occurring disaccharide (two glucose units, α,α-1,1 bond) used as a mild sweetener and stabilizer.

Should I eat Trehalose?

Trehalose is a refined, mild-tasting sugar that helps products hold moisture and stay stable. It may spike blood sugar less rapidly than glucose, but it still counts as added sugar—portion size remains the priority.

Summary

Trehalose is a two‑glucose sugar made from starch via enzymes and purification. Regulators consider it safe at typical food levels, and acute studies show a gentler early rise in blood glucose and insulin than equal amounts of glucose. Its glycemic index near 77 indicates it still raises blood sugar with larger servings. Most people tolerate it well at common use levels, but high single doses can cause GI upset and those with trehalase deficiency may be sensitive. A proposed link to C. difficile virulence is debated and not confirmed as a real‑world risk.

Key Research Benefits

Blunter early glucose and insulin rise than glucose

In acute human tests, trehalose led to lower early blood-glucose and insulin peaks compared with an equal amount of glucose.

Low toxicological concern at typical intakes

Global reviews found no genotoxicity concerns; JECFA set an ADI 'not specified' and FDA recognizes trehalose as GRAS for broad uses up to about 5%.

Key Research Risks

Counts as added sugar with moderate–high GI

A reported GI around 77 means trehalose still raises blood sugar; portion size matters even if peaks are milder than glucose.

GI symptoms at high dose or enzyme deficiency

Gas, bloating, and diarrhea can occur above about 0.65 g/kg in one sitting, and people with trehalase deficiency may experience intolerance at much lower intakes.

Uncertain infection context

A proposed link to more virulent C. difficile strains has mixed evidence and has not been confirmed as a driver of human outbreaks.

Overview

What is it?

Source: Corn or cassava starch, sucrose

Method: Liquefy & saccharify, enzymatically convert, refine & crystallize

Processing Level: 7 / 10

Why is it used?

Purpose: Mild sugar that sweetens, holds moisture, and stabilizes proteins and flavors.

Commonly found in: protein bars; baked goods; frozen desserts; beverages; chewing gum

Why manufacturers choose it: Neutral taste with strong stabilization and lower sweetness, effective at small additions.

Origin

Trehalose is found in nature from fungi to insects. It was expensive to obtain until 1992, when researchers at Hayashibara (Japan) discovered enzymes from an Arthrobacter bacterium that convert starch into trehalose efficiently—opening the door to food-grade, affordable supply across the world.

Process: Liquefy & saccharify, enzymatically convert, refine & crystallize

Steps

1. Liquefy starch: Cook starch slurry and liquefy with food enzymes (e.g., α-amylase).

2. Form maltooligosaccharides: Produce short glucose chains suitable for conversion.

3. Enzymatic conversion: Use maltooligosyl-trehalose synthase and trehalohydrolase (or TreS) to make trehalose.

4. Purify syrup: Decolorize/clarify and deionize via activated carbon and ion-exchange.

5. Crystallize & dry: Crystallize trehalose dihydrate and dry to powder.

Chemicals

Activated carbon

Ion-exchange resins

Calcium carbonate

Calcium chloride

Hydrochloric acid

Sodium hydroxide

Sodium carbonate

Research & Safety

Research Summary

Trehalose is a sugar made of two glucose units that is produced for foods by enzymatically converting starch and then refining and crystallizing the product. Major safety bodies have reviewed it: JECFA set an ADI “not specified,” and FDA has accepted broad GRAS uses, typically up to about 5% of a food. It is chosen mainly for mild sweetness and for helping foods hold moisture and protect proteins. Human studies show a gentler early rise in blood glucose and insulin than an equal amount of glucose, but a glycemic index around 77 indicates it still raises blood sugar, depending on dose. Digestive tolerance is generally good at everyday amounts, though large single doses can cause gas or diarrhea, and people with trehalase deficiency can be intolerant. A debated 2018 lab study tied trehalose to more virulent C. difficile strains, but later population work did not support trehalose as a driver of outbreaks, so any infection risk in everyday eating remains unproven.

Digestive Effects

At typical added levels (about 0.1–5% of a food), most people tolerate trehalose well. In research, the transient laxation threshold is around 0.65 g per kilogram of body weight in a single sitting (about 45 g for a 70 kg adult), above which gas, bloating, and diarrhea become more likely. People with low trehalase activity may experience symptoms at much lower intakes. If you are new to trehalose or have a sensitive gut, start with small amounts to gauge tolerance.

Limit Consumption

People with diabetes or prediabetes should count trehalose toward total carbohydrates and added sugars; its GI around 77 indicates a meaningful blood-sugar rise for larger servings. Individuals with suspected trehalase deficiency—reported at higher rates in some Greenlandic populations—may need to avoid or strictly limit trehalose due to intolerance. Hospitalized or antibiotic-exposed patients concerned about C. difficile should know evidence on trehalose as a driver of outbreaks is mixed and unproven in human populations. For infants and children, there is no specific trehalose guidance; treat it as added sugar and follow pediatric advice on limiting total added sugars.

Fact Sheet

Regulatory Status

US FDA: GRAS (multiple notices; e.g., GRN 45 (2000); GRN 912 file in 2021).

EU Status: Authorized as a Novel Food (2001/721/EC).

Codex INS: Not assigned a specific INS; evaluated by JECFA as a miscellaneous additive.

JECFA ADI: Not specified.

ESG & Sustainability

Environmental Footprint: Comparable to refined starch-sugar production: farm inputs for corn/cassava plus enzyme-based processing and filtration; limited trehalose-specific LCA data.

Sustainability: Enzymatic process at moderate temps; impacts driven by crop sourcing and refinery utilities.

Animal Welfare: Plant-derived; no inherent animal-welfare issues.

Carbon Footprint: Not well characterized; expect similar to other refined starch sugars.

Allergens and Diet

Allergen Status: None

Diet Compatibility: Vegan, Vegetarian, Gluten-free, Dairy-free, Non-GMO

Natural Alternatives

Date paste

Source: Pitted dates

Processing Level: Light

Common Uses: Binders in bars and snacks

Replacement Benefit: Brings fiber, potassium, and polyphenols versus refined sugars.

Why it's not used: Trehalose controls water activity and texture without fruit flavor and with better freeze–thaw stability.

Honey

Source: Flower nectar (bees)

Processing Level: Light

Common Uses: Sweetener for bars, sauces, baked goods

Replacement Benefit: Contains small amounts of polyphenols and flavors; minimally processed variants exist.

Why it's not used: Honey adds strong flavor and color, is sticky and variable; trehalose is neutral, stable, and better for texture control.

Maple sugar

Source: Concentrated maple sap

Processing Level: Light

Common Uses: Dry sweetener in rubs and bars

Replacement Benefit: Less processed than enzyme-converted sugars; contains trace minerals.

Why it's not used: Trehalose has cleaner flavor, less sweetness, and superior stabilization properties.

Citations

TREHALOSE – JECFA specifications (ADI not specified; identity/production)

2000-06-01

JECFA • FAO/WHO JECFA

2001/721/EC – authorising trehalose as a novel food

2001-09-25

European Commission • European Commission

GRN 912 – Agency Response Letter (use levels up to 5%)

2021-10-01

U.S. FDA • FDA CFSAN

Glycemic, insulinemic and incretin responses after oral trehalose vs glucose

2017-02-06

Yoshizane C., et al. • Nutrition Journal

International tables of glycemic index and glycemic load values – trehalose entry (GI 77)

2021-07-01

Atkinson FS, Brand-Miller JC, Foster-Powell K, et al. • International GI Tables (2021)

Trehalase deficiency in Greenland

1988-01-01

Gudmand-Høyer E., et al. • Scandinavian Journal of Gastroenterology

Transitory Laxative Threshold of Trehalose in Healthy Women

1998-01-01

Oku T., Okazaki M. • Journal of Nutritional Science and Vitaminology

Dietary trehalose enhances virulence of epidemic C. difficile

2018-01-10

Collins J., et al. • Nature

C. difficile trehalose metabolism variants are common; epidemiology not explained by trehalose increase

2019-11-01

Eyre D.W., et al. • The Lancet Microbe

History of trehalose production – interview with Dr. Maruta

2022-07-19

Nagase Viita Co., Ltd. • Nagase Foods (industry background)