Trehalose is a naturally occurring disaccharide composed of two glucose molecules. It is found in a variety of organisms, including bacteria, fungi, plants, and invertebrates. Trehalose is commonly used as a food ingredient and is recognized for its ability to stabilize proteins and cellular structures. It is often utilized in processed foods, pharmaceuticals, and cosmetics due to its preservative and protective properties.
Key Points:
Chemical Composition: Disaccharide (two glucose molecules)
Natural Sources: Bacteria, fungi, plants, and invertebrates
Uses: Food ingredient, pharmaceutical applications, and cosmetics
Properties: Stabilizes proteins, protects cellular structures, acts as a preservative
Trehalose is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. Its unique ability to protect biological structures makes it valuable in a wide range of applications, including the preservation of food texture and shelf life, as well as in medical formulations where stability is crucial.
For further information on trehalose, please refer to the FDA's GRAS Notice Inventory, where detailed safety evaluations and usage guidelines can be found.