Trehalose

Description

Trehalose is a sugar with low sweetening power in comparison to saccharose (approximately 40%). Found in many animals and plants, it is prevalent in nature.

To date, trehalose has not been used as food and therefore is considered to be "novel food" that must be approved before being launched commercially. In 2001, trehalose received approval in the EU.

In comparison to other sugars, trehalose is chemically and thermically stable and is resistant to acid. Trehalose protects cells from injuries caused by ice crystals formed during frost or during (deep-)freezing processes.

Application

Trehalose can be used for different poducts, such as:

• ice cream and deep-frozen products
• baking goods,confectionaries, chocolate
• chewing gum, which remains sweet longer since trehalose is not as quickly degradeable as normal sugar (i.e. is 'acid-stable').
• fruit mixtures and preparations, jam
• instant sauces, mustard

Gene technology

For plant-based sources of starch, applications of gene technology are possible, especially with the production of enzymes that solubilise and modify starch.

• Raw material starch: maize starch may consist partly of genetically modified maize, especially if the raw materials are imported from the USA or Argentina. In the EU, genetically modified maize is grown on a comparatively small area and nonetheless is not used as raw material for foodstuff. This may change in the case that the cultivation of GM maize increases in significance. Ingredients derived from several types of GM maize are approved in the EU.
  In the future, starch from potatoes or wheat may be used as well.
• Enzymes: the enzymatic breakdown and modification of starch is performed primarily through the application of amylases and other enzymes (glucose-isomerase, pullulanase). Those are produced mainly from GM microorganisms.
• Next to the enzymatic production of starch, trehalose can also be won with the help of GM bacteria (E.coli). The extent to which this procedure is applied remains unknown.

Labelling: starch-based ingredients are subject to a labelling requirement if they are produced directly from GM plants (e.g. maize). Whether this also applies to trehalose that is derived from starch by way of various processing stages is not explicitly clarified.
With regard to GM microorganisms applied during its production, threhalose is not subject to a labelling requirement. Enzymes and their manner of production generally are not declared on the list of ingredients.