Trehalose is a naturally occurring, non-reducing disaccharide composed of two glucose molecules linked together. Its unique properties, such as resistance to heat and acid, and its ability to act as a cryoprotectant and stabilizer, make it a valuable ingredient. For consumers and industries alike, understanding where to get trehalose requires looking at both its presence in nature and its modern, large-scale manufacturing.
Natural Sources of Trehalose
Although industrial production dominates the market, trehalose can be found in small concentrations in a variety of foods and organisms. Its presence often serves as a survival mechanism, protecting cells from dehydration and extreme temperatures.
- Mushrooms: One of the most significant natural dietary sources of trehalose is fungi, including edible mushrooms. The concentration can be quite high, with some varieties containing 10-25% trehalose by dry weight.
- Shellfish: Trehalose is found in various shellfish, such as shrimp and lobster. In invertebrates, trehalose often functions as a major blood sugar.
- Honey and Yeast Products: Bees use trehalose, and it can be found in small amounts in honey. Likewise, yeast, used in making bread, beer, and wine, is a natural source of the sugar. This means that some fermented foods may contain trace amounts.
- Algae and Plants: Some seaweeds and resurrection plants, such as Selaginella lepidophylla, produce trehalose to help them survive severe dehydration and then revive when exposed to water. Certain plant seeds, like those of sunflowers, also contain this sugar.
- Insects: For many insects, trehalose is the primary energy storage molecule, providing the fuel needed for activities like flight. It is their circulating blood sugar, analogous to glucose in mammals.
Limitations of Natural Sources
While interesting from a biological perspective, relying solely on these natural sources for trehalose is not practical for industrial use. The concentrations are generally low, and extraction would be inefficient and costly. For instance, a person consuming a normal diet might get less than 0.3 grams of trehalose per day from natural sources, a quantity far below the levels used in processed foods.
Commercial and Industrial Production
The modern food and cosmetics industries rely on large-scale, cost-effective production to meet demand. The key to this process is an innovative enzymatic method developed in Japan in the mid-1990s.
- Starch as a Substrate: The process begins with inexpensive, food-grade starch, such as corn starch.
- Enzymatic Conversion: A series of enzymes is used to break down the starch into smaller maltooligosaccharides.
- Trehalose Synthase: Key enzymes, such as maltooligosyltrehalose synthase and maltooligosyltrehalose trehalohydrolase, convert the starch fragments into trehalose. The use of engineered Escherichia coli or Bacillus subtilis is common for producing these enzymes.
- Purification and Crystallization: The trehalose is then purified and crystallized to create the white, odorless powder used in products worldwide.
Advantages of Commercial Production
This biotechnical method dramatically lowered the cost of trehalose, expanding its application in a wide range of products. Commercial production offers a reliable, consistent, and pure supply of trehalose, which is not possible with natural extraction alone. Products are often certified and manufactured under strict quality control standards.
Comparison of Trehalose Sources
| Feature | Natural Sources | Commercial Production |
|---|---|---|
| Source Material | Organisms like mushrooms, yeast, and insects. | Food-grade starches, such as corn or tapioca. |
| Concentration | Very low to moderate, variable depending on the source. | High purity, consistent, and concentrated. |
| Yield | Low and inefficient for commercial use. | High and scalable for industrial demand. |
| Cost | Cost-prohibitive for mass production due to extraction difficulties. | Cost-effective and widely available since the mid-1990s. |
| Applications | Direct consumption through whole foods. | Used as an ingredient in processed foods, cosmetics, and pharmaceuticals. |
| Purity | Contains other compounds inherent to the source organism. | Highly purified and standardized. |
Applications in Products
Given its numerous benefits—from mild sweetness to stabilizing properties—trehalose is now found in a wide array of consumer products.
- Foods: In the food industry, it serves as a stabilizer, texturizer, and humectant. It is used in ice creams to prevent crystallization, in baked goods to delay staling, and in frozen foods to protect texture during freeze-thaw cycles. Its low sweetness intensity makes it suitable for savory dishes as well.
- Cosmetics: In personal care, trehalose is valued for its moisturizing properties, helping skin and hair retain moisture even in very dry conditions. It is an approved ingredient in products like serums, lotions, and shampoos.
- Pharmaceuticals and Medicine: Due to its cryoprotective abilities, trehalose is used in the preservation of proteins, cells, and tissues. It's also an ingredient in some artificial tears for dry eye.
Conclusion
To get trehalose, you can either consume certain natural foods where it occurs in low concentrations, such as mushrooms, shellfish, and honey, or rely on the commercially produced version. The commercial product, derived from starch using enzymatic technology, dominates the market due to its high purity, low cost, and consistent supply. This has enabled its widespread application in food, cosmetic, and pharmaceutical industries, taking advantage of its unique stabilizing, moisturizing, and protective properties. While dietary intake from natural sources is minimal, commercial trehalose is readily available in many processed products, from confectionery to eye drops.
