3 ms·
Trehalose is not that common an additive in the US. It is also a naturally occurring disaccharide found often in mushrooms. CD apparently has evolved the abilit
by coldcode 9y ago
Trehalose is not that common an additive in the US. It is also a naturally occurring disaccharide found often in mushrooms. CD apparently has evolved the ability to metabolize it which is why it is now an issue.
- drjasonharrison 9y agoYet, Cargill suggests it can be added to many foods: https://www.cargill.com/food-bev/emea/sweeteners/treha https://www.cargill.com/food-bev/emea/sweeteners/treha Bakery: - Baked goods - Flavor enhancement - Sweetness optimization texture - Crystallization inhibition Beverages: - Mouthfeel - Flavor enhancement - Mild sweetness Confectionery: - Flavor enhancement - Shelf life - Crystallization inhibition Frozen Foods: - Stability - Cryoprotectant - Taste enhancement Dairy: - Ice-cream - Texture - Spoonability Dairy desserts: - Flavor enhancement - Moisture stabilization - Texture Fruit: - Sweetness optimization - Stability - Shelf life - Color preservation Tablets: - Compression agent - Excipient - Non-hygroscopicity - Stabilization