E964 POLYGLYCITOL SYRUP

E964 Polyglycitol Syrup is a polyol-based sweetener and bulking syrup made by hydrogenating carbohydrate syrups to produce a mixture of sugar alcohols and hydrogenated saccharides, and E964 Polyglycitol Syrup is used as a sweetener, humectant, and texturizer in many food applications.
E964 Polyglycitol Syrup is valued because E964 Polyglycitol Syrup provides sweetness, body, and moisture control with reduced sugar impact, and E964 Polyglycitol Syrup helps reduce crystallization and improve shelf-life texture stability in confectionery and baked goods.
E964 Polyglycitol Syrup is typically supplied as a clear to pale yellow viscous liquid, and E964 Polygcitol Syrup performance depends on solids content, polyol profile, and processing conditions.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of hydrogenated saccharides and polyols)
Molecular Weight: Variable (mixture)

Synonyms: E964 Polyglycitol Syrup, Polyglycitol Syrup, Hydrogenated Starch Hydrolysate, HSH, Hydrogenated Glucose Syrup, Maltitol Syrup (component dependent), Sorbitol-Rich HSH (grade dependent), Polyol Syrup, Sugar Alcohol Syrup, E964, Polyglycitol Syrup Sweetener, Polyglycitol Syrup Humectant, HSH Syrup

APPLICATIONS

E964 Polyglycitol Syrup is used in sugar-free and reduced-sugar candies to provide bulk sweetness and to control crystallization for smooth texture.
E964 Polyglycitol Syrup is incorporated into chewy candies to improve chewiness, reduce brittleness, and stabilize moisture during storage.
E964 Polyglycitol Syrup is used in hard candy systems to reduce crystallization and improve clarity and shelf stability in compatible formulations.

E964 Polyglycitol Syrup is used in chewing gum to provide sweetness, plasticity, and moisture management in sugar-free gum bases.
E964 Polyglycitol Syrup is incorporated into gum coatings to improve crunch and reduce moisture pickup compared with some other syrups.
E964 Polyglycitol Syrup is used in mints and lozenges to provide bulk sweetness and improve processing behavior.

E964 Polyglycitol Syrup is used in baked goods to retain moisture and delay staling, improving softness over shelf life.
E964 Polyglycitol Syrup is incorporated into cakes and muffins to improve tenderness and reduce dryness in reduced-sugar designs.
E964 Polyglycitol Syrup is used in cookies and bars to improve chewiness and reduce hardening during storage.

E964 Polyglycitol Syrup is used in fillings and dessert sauces to provide body and sweetness while reducing sucrose crystallization risk.
E964 Polyglycitol Syrup is incorporated into fondant and cream fillings to improve smoothness and moisture stability.
E964 Polyglycitol Syrup is used in chocolate and confectionery centers to control water activity and stabilize texture in compatible systems.

E964 Polyglycitol Syrup is used in jams and fruit preparations to improve spreadability, reduce crystallization, and support reduced-sugar formulations.
E964 Polyglycitol Syrup is incorporated into glazes and toppings to provide shine, viscosity, and stable sweetness.
E964 Polyglycitol Syrup is used in syrups for coffee and dessert applications to provide sweetness with reduced crystallization tendency.

E964 Polyglycitol Syrup is used in dietetic and diabetic-friendly foods as a bulk sweetener and humectant in compatible formulations.
E964 Polyglycitol Syrup is incorporated into meal replacement bars to support texture, chewiness, and moisture retention.
E964 Polyglycitol Syrup is used in protein bars to reduce sugar while maintaining soft bite and shelf stability.

E964 Polyglycitol Syrup is used in ice cream and frozen desserts to control freezing point and improve texture in reduced-sugar formulations.
E964 Polyglycitol Syrup is incorporated into frozen dairy desserts to improve scoopability and reduce iciness.
E964 Polyglycitol Syrup is used in non-dairy frozen desserts to provide body and stable sweetness in compatible systems.

E964 Polyglycitol Syrup is valued because E964 Polyglycitol Syrup provides versatile syrup functionality, combining sweetness, moisture control, and anti-crystallization behavior that supports stable textures in many reduced-sugar food products.

E964 Polyglycitol Syrup is used as a bulk sweetener in sugar-free confectionery.
E964 Polyglycitol Syrup provides sweetness with reduced calories compared with sucrose.
E964 Polyglycitol Syrup helps build body and texture where high-intensity sweeteners alone cannot.

E964 Polyglycitol Syrup is used in sugar-free hard candies to provide mass and controlled sweetness.
E964 Polyglycitol Syrup supports glass formation and helps reduce crystallization defects.
E964 Polyglycitol Syrup helps improve clarity and reduces graining in hard candy systems.

E964 Polyglycitol Syrup is used in sugar-free boiled sweets to reduce stickiness and improve stability.
E964 Polyglycitol Syrup supports lower hygroscopicity compared with some other polyol syrups in certain formulations.
E964 Polyglycitol Syrup helps improve shelf life by reducing moisture pickup and surface tack.

E964 Polyglycitol Syrup is used in sugar-free toffees and caramels to provide chew and smooth texture.
E964 Polyglycitol Syrup supports stable viscosity and reduced crystallization in chewy confections.
E964 Polyglycitol Syrup helps maintain a soft bite without sucrose.

E964 Polyglycitol Syrup is used in sugar-free gummies and jellies to provide bulk and texture.
E964 Polyglycitol Syrup supports stable gel texture when combined with gelatin or pectin systems.
E964 Polyglycitol Syrup helps reduce sugar content while maintaining chew and mouthfeel.

E964 Polyglycitol Syrup is used in sugar-free marshmallows and aerated confections.
E964 Polyglycitol Syrup supports foam stability and reduces crystallization in aerated matrices.
E964 Polyglycitol Syrup helps maintain soft texture during storage.

E964 Polyglycitol Syrup is used in chewing gum as a humectant and bulk sweetener.
E964 Polyglycitol Syrup supports long-lasting sweetness and chew softness.
E964 Polyglycitol Syrup helps reduce hardening of gum base over shelf life.

E964 Polyglycitol Syrup is used in sugar-free chocolate and compound coatings as a bulking sweetener in some formulations.
E964 Polyglycitol Syrup supports sweetness and texture while reducing added sugar.
E964 Polyglycitol Syrup helps maintain mouthfeel when combined with high-intensity sweeteners.

E964 Polyglycitol Syrup is used in sugar-free chocolate fillings and praline creams to provide sweetness and body.
E964 Polyglycitol Syrup supports smooth texture and reduced graining in fat-based fillings.
E964 Polyglycitol Syrup helps reduce sucrose crystallization risk in creamy centers.

E964 Polyglycitol Syrup is used in bakery products as a humectant to improve moisture retention.
E964 Polyglycitol Syrup supports softer crumb and reduced drying in cakes and muffins.
E964 Polyglycitol Syrup helps extend softness and shelf life in packaged bakery.

E964 Polyglycitol Syrup is used in reduced-sugar cakes and cookies to replace part of sucrose functionality.
E964 Polygcitol Syrup supports sweetness and bulk while lowering sugar content.
E964 Polyglycitol Syrup helps maintain texture and browning balance when combined with other ingredients.

E964 Polyglycitol Syrup is used in energy bars and protein bars to provide binding and chew.
E964 Polyglycitol Syrup supports cohesive texture and reduced crumbliness in bar matrices.
E964 Polyglycitol Syrup helps deliver sweetness with lower sugar and lower glycemic impact compared with sucrose.

E964 Polyglycitol Syrup is used in breakfast bars and granola-type snacks to provide binding and moisture control.
E964 Polyglycitol Syrup supports stable texture and reduced hardening over time.
E964 Polyglycitol Syrup helps improve bite and reduces stickiness in some bar systems.

E964 Polyglycitol Syrup is used in reduced-sugar spreads and syrups to provide body and sweetness.
E964 Polyglycitol Syrup supports viscosity and mouthfeel in fruit spreads and dessert toppings.
E964 Polyglycitol Syrup helps reduce crystallization and maintain smooth texture.

E964 Polyglycitol Syrup is used in sugar-free or reduced-sugar jams and fruit preparations in some formulations.
E964 Polyglycitol Syrup supports sweetness while maintaining soluble solids for gel formation.
E964 Polyglycitol Syrup helps stabilize texture and reduce microbial spoilage risk when preservative hurdles are used.

E964 Polyglycitol Syrup is used in ice cream and frozen desserts to control freezing point and improve scoopability.
E964 Polyglycitol Syrup supports softer texture by contributing to freezing point depression.
E964 Polyglycitol Syrup helps reduce ice crystal growth during storage.

E964 Polyglycitol Syrup is used in sorbets and fruit ices to improve smoothness and reduce iciness.
E964 Polyglycitol Syrup supports improved mouthfeel in low-fat frozen desserts.
E964 Polyglycitol Syrup helps stabilize sweetness perception at freezer temperatures.

E964 Polyglycitol Syrup is used in dairy desserts such as puddings to provide sweetness and body with reduced sugar.
E964 Polyglycitol Syrup supports smooth mouthfeel and stable viscosity.
E964 Polyglycitol Syrup helps reduce crystallization and gritty texture in chilled desserts.

E964 Polyglycitol Syrup is used in beverages as a sweetener and bodying agent in some formulations.
E964 Polyglycitol Syrup supports mouthfeel improvement in low-sugar drinks.
E964 Polyglycitol Syrup helps reduce need for sugar while maintaining palatability.

E964 Polyglycitol Syrup is used in flavored syrups for coffee and desserts to provide sweetness with reduced sugar.
E964 Polyglycitol Syrup supports viscosity and pourability in syrup products.
E964 Polyglycitol Syrup helps reduce crystallization and sugar settling.

E964 Polyglycitol Syrup is used in tabletop sweetener syrups and liquid sweeteners as a bulk base.
E964 Polyglycitol Syrup supports stable sweetness and good mouthfeel in liquid formats.
E964 Polyglycitol Syrup helps improve dosing convenience for consumers.

E964 Polyglycitol Syrup is used in oral care products such as sugar-free syrups and mouthwashes as a non-cariogenic sweetener in some formulations.
E964 Polyglycitol Syrup supports pleasant taste without feeding oral bacteria like sucrose.
E964 Polyglycitol Syrup helps improve consumer acceptance of oral care liquids.

E964 Polyglycitol Syrup is used in pharmaceutical syrups and liquid medicines as a sugar substitute in some formulations.
E964 Polyglycitol Syrup supports palatability while reducing sucrose load.
E964 Polyglycitol Syrup helps improve suitability of medicines for sugar-restricted diets.

E964 Polyglycitol Syrup is used in chewable tablets and lozenges to provide sweetness and bulk.
E964 Polyglycitol Syrup supports good compressibility and pleasant mouthfeel in some systems.
E964 Polyglycitol Syrup helps mask bitterness of actives in chewable dosage forms.

E964 Polyglycitol Syrup is used in dietary supplement gummies to provide sweetness and texture.
E964 Polyglycitol Syrup supports stable chew and reduced sugar content in supplement gummies.
E964 Polyglycitol Syrup helps reduce stickiness and maintains soft texture during storage.

E964 Polyglycitol Syrup is used in diabetic-friendly and weight-management foods as a sugar replacer within approved labeling frameworks.
E964 Polyglycitol Syrup supports sweetness with lower glycemic impact compared with sucrose.

DESCRIPTION

E964 Polyglycitol Syrup is a hydrogenated carbohydrate syrup typically produced by hydrogenating starch hydrolysates, resulting in a mixture of polyols such as maltitol, sorbitol, and higher hydrogenated saccharides.
E964 Polyglycitol Syrup provides sweetness lower than sucrose but delivers bulk and viscosity similar to traditional syrups, making E964 Polyglycitol Syrup useful for sugar replacement where texture is critical.
E964 Polyglycitol Syrup is hygroscopic, and this hygroscopicity helps retain moisture and improve shelf life in baked goods and chewy confections.

E964 Polyglycitol Syrup reduces crystallization because polyols interfere with sugar crystal growth, and this supports smooth textures in candies and fillings.
E964 Polyglycitol Syrup can influence water activity and freezing point, so formulation design must consider microbial stability, softness, and processing behavior.
E964 Polyglycitol Syrup may cause laxative effects when consumed in excess, and the effect depends on total polyol intake and individual sensitivity.

E964 Polyglycitol Syrup is supplied at different solids levels and polyol profiles, and these grade differences affect sweetness, viscosity, and moisture control.
E964 Polyglycitol Syrup should be stored in closed containers to prevent contamination and moisture changes, and E964 Polyglycitol Syrup tanks should be kept clean and protected from microbial contamination.
E964 Polyglycitol Syrup should be used according to applicable food additive regulations and good manufacturing practices for the target market.

E964 Polyglycitol Syrup is a hydrogenated starch hydrolysate syrup composed mainly of polyols such as maltitol, sorbitol, and higher hydrogenated saccharides.
E964 Polyglycitol Syrup is typically a clear to pale, viscous syrup with high solids content.
E964 Polyglycitol Syrup provides bulk sweetness, humectancy, and texture similar to sugar syrups but with reduced caloric value.

E964 Polyglycitol Syrup has lower cariogenic potential than sucrose and is often used in sugar-free products.
E964 Polyglycitol Syrup affects freezing point and water activity, which influences texture and microbial stability.
E964 Polyglycitol Syrup can reduce crystallization by interfering with sucrose crystal formation in high-solids systems.

E964 Polyglycitol Syrup sweetness intensity depends on its polyol composition and dextrose equivalent of the starting hydrolysate.
E964 Polyglycitol Syrup is often combined with high-intensity sweeteners to achieve a sugar-like sweetness profile.

PROPERTIES

Common Name: E964 Polyglycitol Syrup
Chemical Type: Polyol syrup; hydrogenated starch hydrolysate mixture
Appearance: Clear to pale yellow viscous syrup
Odor: Odorless to mild characteristic odor
Taste: Sweet, mild; less sweet than sucrose
Sweetness Intensity: Typically ~30–70% of sucrose depending on polyol profile (application dependent)
Solubility: Fully miscible with water; soluble in many aqueous systems
Viscosity: High; concentration and temperature dependent
Hygroscopicity: Moderate to high; moisture control functionality
Freezing Point Depression: Significant; improves frozen dessert texture
Stability: Stable under normal storage; requires hygiene control for syrups to prevent contamination
Storage Temperature: Typically 15–30°C, tightly closed; protect from contamination
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if mists are inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing aerosols during spraying or heated handling.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Excess consumption may cause laxative effects in sensitive individuals.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid splashing into eyes and maintain good hygiene in syrup handling lines.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heated handling generates mists.
Avoid aerosol formation in enclosed spaces without adequate airflow.

Storage:
Store in tightly closed containers or tanks in a cool, dry place.
Protect from contamination by maintaining sanitary transfer lines and closed handling.
Avoid prolonged exposure to high heat that can darken syrup and change flavor.

Spill and Leak Procedures:
Contain and clean spills promptly because syrup can create severe slip hazards.
Wash down residue with water and remove slick films from floors.
Dispose of waste according to local regulations and facility procedures.

Handling Precautions:
Control solids concentration and water activity because E964 Polyglycitol Syrup strongly affects texture, chewiness, and microbial stability.
Consider labeling requirements and consumer tolerance because high intake of polyols can cause laxative effects.
Rotate stock using FIFO practices and maintain sanitary handling to ensure consistent quality and avoid contamination.