PRODUCTS

POLYGLYCITOL SYRUP

Polyglycitol syrup is used to add bulk, body, texture, and viscosity to mixtures, and can protect against damage from freezing and drying.
Polyglycitol syrup is used as a bulk sweeteners and humectants, flavor and color enhancers.
Polyglycitol syrup is widely used in Syrups, Medicinal suspensions, Chewable tablets, Vitamin formulations, Cough preparations.

CAS Number: 68425-17-2
EC Number: 270-337-8
Food Additive Number: E964
Chemical Family: Polyols / Hydrogenated Carbohydrates
Food Additive Number: E964
Chemical Type: Hydrogenated starch hydrolysate

Main Components:
Sorbitol
Maltitol
Hydrogenated oligosaccharides
Hydrogenated polysaccharides

Sorbitol
CAS Number: 50-70-4
EC Number: 200-061-5
Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol

Maltitol
CAS Number: 585-88-6
EC Number: 209-567-0
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol

Hydrogenated Oligosaccharides
CAS Number: Variable / mixture dependent
EC Number: Variable / not specifically assigned
Molecular Formula: Variable polymeric structures
Molecular Weight: Variable (typically ~500–3000 g/mol depending on degree of polymerization)

Hydrogenated Polysaccharides
CAS Number: Variable / mixture dependent
EC Number: Variable / not specifically assigned
Molecular Formula: Variable polymeric carbohydrate structures
Molecular Weight: Broad distribution; may exceed several thousand g/mol

SYNONYMS:
Polyglycitol Syrup, Hydrogenated Starch Hydrolysate, HSH, Hydrogenated Glucose Syrup, Hydrogenated Saccharide Syrup, Polyhydric Alcohol Syrup, Polyol Syrup, Reduced Starch Hydrolysate, Hydrogenated Corn Syrup, E964, Hydrogenated Carbohydrate Syrup, Hydrogenated starch hydrolysate, Hydrogenated starch syrup, polyglucitol, hydrogenated starch hydrolysate, Hydrolyzed starch syrups,hydrogenated, Syrups,hydrolyzed starch,hydrogenated, Syrups,corn,hydrogenated, MU 45, PO 10, HL-PDX, Hydrogenated starch syrup, Amalty S, Lab 9101, Hydrogenated starch hydrolyzate, Polyglycitol, Polyglycitol syrup, Hydrogenated starch hydrolysates (HSH), 68648-65-7, 336866-49-0, hydrogenated corn syrups, corn syrups hydrogenated, hydrogenated glucose syrup, poly glycitol syrup, hydrogenated starch hydrolysate, syrups, hydrolysed starch, hydrogenated

Hydrogenated starch hydrolysates (HSH) or polyglucitol syrup, which include hydrogenated glucose syrup, maltitol syrup and sorbitol syrup, is a mixture of various sugar alcohols and carbohydrates.
Hydrogenated starch hydrolysates (HSHs), also known as polyglycitol syrup (INS 964), are mixtures of several sugar alcohols (a type of sugar substitute).
Polyglycitol syrup was developed by the Swedish company Lyckeby Starch in the 1960s.

The Polyglycitol syrup family of polyols is an approved food ingredient in Canada, Japan, and Australia.
Polyglycitol syrup sweeteners provide 40 to 90% sweetness relative to table sugar.
Polyglycitol syrup is produced by the partial hydrolysis of starch – most often corn starch, but also potato starch or wheat starch.

This creates dextrins (glucose and short glucose chains).
Polyglycitol syrup (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.
Polyglycitol syrup is similar to sorbitol: if the starch is completely hydrolyzed so that only single glucose molecules remain, then after hydrogenation the result is sorbitol.

Because in Polyglycitol syrup the starch is not completely hydrolyzed, a mixture of sorbitol, maltitol, and longer chain hydrogenated saccharides (such as maltotriitol) is produced.
When no single polyol is dominant in the mix, the generic name Polyglycitol syrup is used.
However, if 50% or more of the polyols in the mixture are of one type, Polyglycitol syrup can be labeled as "sorbitol syrup", or "maltitol syrup", etc.

Polyglycitol Syrup - 270024 is a specialized polyglycitol syrup crafted for applications such as caramel, taffy, and chocolate centers, where it plays a crucial role in enhancing moisture retention and extending shelf life.
With its multifunctional properties as a viscosity modifier, humectant, and nutritive sweetener, Polyglycitol syrup meets high standards of quality and cleanliness.

Polyglycitol syrup (E964) is a hydrogenated starch hydrolysate (HSH) used as a sugar-free, low-calorie sweetener and bulking agent in candies, chocolates, and frozen desserts.
Polyglycitol syrup is a mixture primarily of sorbitol and maltitol, offering stability and moisture retention.
Polyglycitol syrup is a low-calorie bulk sweetener and humectant composed primarily of hydrogenated saccharides.

Polyglycitol syrup belongs to the polyol (sugar alcohol) family and is commonly produced through the hydrogenation of starch hydrolysates.
Polyglycitol syrup contains mixtures of sorbitol, maltitol, hydrogenated oligosaccharides, and higher molecular weight hydrogenated polysaccharides.
Polyglycitol syrup is classified as a hydrogenated starch hydrolysate (HSH) and is commonly identified in food systems under additive designation E964.

Polyglycitol syrup exhibits lower cariogenic potential than sucrose because oral bacteria metabolize them less efficiently.
This characteristic makes Polyglycitol syrup attractive for dental-friendly confectionery and chewing gum products.
Another important characteristic of Polyglycitol syrup is reduced glycemic impact compared with traditional sugars.

Although not completely non-glycemic, polyglycitol syrup generally produces lower blood glucose responses than sucrose.
Because of its excellent stability and compatibility, Polyglycitol syrup can be combined with high-intensity sweeteners such as stevia, sucralose, acesulfame potassium, or aspartame to optimize sweetness and mouthfeel.

Scientific evaluation of polyglycitol syrup highlights its beneficial properties, most notably its lower glycemic index compared to sucrose, making it a suitable ingredient for managing blood sugar levels.
Several studies have demonstrated that polyols like maltitol and sorbitol are incompletely absorbed in the small intestine, resulting in a slower and lower rise in blood glucose and insulin levels.

This has led to Polyglycitol syrup's inclusion in nutritional products formulated for weight management and glycemic control.
It is a polyglycitol syrup, also known as hydrogenated starch hydrolysate, that has been specially formulated for cosmetic and personal care applications.
Polyglycitol syrup is designed to provide exceptional humectancy and body, making it suitable for use in products such as emollients and shaving creams.
Its INCI name is "Hydrogenated Starch Hydrolysate," and Polyglycitol syrup is primarily composed of polyglycitol.

USES and APPLICATIONS of POLYGLYCITOL SYRUP:
Polyglycitol syrup is used commercially in the same way as other common sugar alcohols.
Polyglycitol syrup is often used as both a sweetener and as a humectant (moisture-retaining ingredient).
As a crystallization modifier, Polyglycitol syrup can prevent syrups from forming crystals of sugar.

Polyglycitol syrup is used to add bulk, body, texture, and viscosity to mixtures, and can protect against damage from freezing and drying.
Polyglycitol syrup products are generally blended with other sweeteners, both caloric and artificial.
Polyglycitol syrup is used as a bulk sweeteners and humectants, flavor and color enhancers.

Polyglycitol syrup is widely used in: Syrups, Medicinal suspensions, Chewable tablets, Vitamin formulations, Cough preparations.
Polyglycitol syrup's role is often to improve sweetness, viscosity, stability, and mouthfeel.
olyglycitol syrup is commonly used in: Sugar-free candies, Chewing gum, Chocolate products, Caramels, Bakery products, Cookies, Cakes, Fillings.

Polyglycitol syrup is used Frostings, Ice cream, Dairy desserts, Protein bars, Nutritional bars, Jams and preserves, Reduced-sugar beverages, Tabletop sweeteners.
Polyglycitol syrup is extensively used in food manufacturing because of its multifunctional properties.
In confectionery products, polyglycitol syrup helps maintain softness and prevents crystallization.

In bakery applications, Polyglycitol syrup contributes moisture retention and extended freshness.
Polyglycitol syrup is widely used in the food, pharmaceutical, nutraceutical, and confectionery industries because they provide sweetness, bulk, texture, moisture retention, and stability while contributing fewer calories than sucrose.

Polyglycitol syrup is particularly important in sugar-free, reduced-sugar, diabetic-friendly, and low-cariogenic food formulations.
In frozen desserts, Polyglycitol syrup assists with texture stabilization and freezing point depression.
Polyglycitol syrup is widely used in the food industry as a multifunctional ingredient in sugar-free and reduced-sugar formulations.

Polyglycitol syrup serves as a bulk sweetener, humectant, texturizer, stabilizer, and moisture-retaining agent in many processed foods and beverages.
Because Polyglycitol syrup provides sweetness together with physical bulk, it is especially valuable in products where replacing sugar would otherwise negatively affect texture, mouthfeel, or shelf life.

In confectionery applications, polyglycitol syrup is extensively used in sugar-free candies, chewing gum, chocolates, caramels, toffees, and soft sweets.
Polyglycitol syrup helps maintain softness, prevents crystallization, improves chewiness, and extends freshness.
In bakery products such as cakes, cookies, fillings, frostings, and pastries, Polyglycitol syrup contributes moisture retention and improves texture stability during storage.

Polyglycitol syrup is also commonly utilized in dairy products and frozen desserts, including ice cream, flavored dairy products, and low-calorie desserts.
Its ability to depress freezing point and stabilize texture makes Polyglycitol syrup useful in frozen systems.
In jams, preserves, and fruit preparations, polyglycitol syrup helps control water activity and contributes to improved product stability.

In the pharmaceutical industry, polyglycitol syrup is frequently used in medicinal syrups, oral suspensions, chewable tablets, cough preparations, and vitamin formulations.
Polyglycitol syrup improves taste, viscosity, and mouthfeel while acting as a non-crystallizing carrier system for active ingredients.
In nutraceutical and health-related products, polyglycitol syrup is incorporated into protein bars, sports nutrition products, diabetic-friendly foods, meal replacement products, and low-calorie supplements.

Because Polyglycitol syrup has a lower glycemic impact than sucrose and reduced cariogenic potential, it is widely used in formulations designed for sugar reduction and dental-friendly applications.
Polyglycitol syrup is additionally used as a humectant and stabilizer in certain industrial and specialty formulations where moisture control, texture enhancement, and shelf-life extension are important.

Polyglycitol syrup has uses as a food additive, and is also known as E964.
Polyglycitol syrup is a mixture of maltitol and sorbitol, two sugar alcohols.

FEATURES AND BENEFITS of POLYGLYCITOL SYRUP:
*Humectant
*Stabilizing agent
*Non-reactive
*Viscosity aid

PHYSICAL AND CHEMICAL PROPERTIES LIST of POLYGLYCITOL SYRUP:
Clear viscous syrup form
Mild sweet taste
Excellent humectant functionality
High water solubility
Low crystallization tendency
Good thermal stability
Reduced browning tendency
Lower caloric value than sucrose
Low cariogenicity
Good freeze-thaw stability
Broad formulation compatibility
Excellent moisture retention
Stable during processing
Reduced water activity
High osmotic activity
Good texture enhancement properties
Compatible with other sweeteners
Long shelf stability

TRADITIONAL AND SCIENTIFIC VALIDATION of POLYGLYCITOL SYRUP:
Polyglycitol syrup, commonly known as polyglycitolis, is a versatile low-calorie sweetener derived from the hydrogenation of starch hydrolysates.
Polyglycitol syrup primarily consists of maltitol and smaller amounts of other polyols such as sorbitol and hydrogenated oligosaccharides.
Historically, polyglycitol syrup has been utilized in the food industry as a sugar substitute, especially in products meant for diabetic individuals and those seeking to reduce caloric intake, such as sugar-free candies, baked goods, and nutritional supplements.

ADDITIONAL TECHNICAL INFORMATION of POLYGLYCITOL SYRUP:
Polyglycitol syrups are manufactured through catalytic hydrogenation of starch hydrolysates derived from corn, wheat, potato, or tapioca starch.
The hydrogenation process converts reducing sugars into more stable sugar alcohol structures.
The exact composition of Polyglycitol syrup depends on hydrolysis degree and hydrogenation conditions.
Manufacturers can optimize sweetness, viscosity, humectancy, and molecular weight distribution for specific applications.

Compared with pure polyols such as sorbitol or maltitol, polyglycitol syrup offers broader functionality because it contains mixtures of different hydrogenated saccharides.
Its ability to reduce water activity makes Polyglycitol syrup highly valuable for extending shelf life and improving microbial stability in foods.
Polyglycitol syrup is frequently incorporated into advanced sugar-reduction systems because it helps compensate for texture and bulk losses associated with sugar replacement.

FUNCTIONS of POLYGLYCITOL SYRUP:
*Bulking Agent,
*Humectant,
*Nutritive Sweetener,
*Texturizing Agent

KEY ASPECTS OF POLYGLYCITOL SYRUP COMPOSITION:
Polyglycitol syrup contains primarily sorbitol and maltitol, produced through the catalytic hydrogenation of a mixture of glucose, maltose, and higher glucose polymers.
Use Cases:
Polyglycitol syrup is frequently used in sugar-free confectioneries, including caramel, taffy, and chocolate centers, as well as dairy products.

Properties:
Polyglycitol syrup functions as a humectant (retains moisture), binder, and stabilizer, providing a less intense sweetness than traditional sugar.

CHARACTERISTICS AND BENEFITS of POLYGLYCITOL SYRUP:
Polyglycitol syrup is highly valued because it provides bulk sweetness while reducing caloric contribution compared with traditional sugars.
Polyglycitol syrup is especially useful in sugar-free and reduced-sugar products because it mimics many of the physical and functional properties of sucrose.
One major advantage is Polyglycitol syrup's humectant capability.

Polyglycitol syrup retains moisture effectively, helping products remain soft, fresh, and stable over extended shelf life periods.
This is particularly beneficial in baked goods, chewing gum, confections, and fillings.
Polyglycitol syrup also contributes body, texture, and mouthfeel, which are often difficult to achieve when sugar is removed from formulations.
Unlike high-intensity sweeteners that only provide sweetness, polyglycitol syrup provides physical bulk and improves texture.

HISTORY of POLYGLYCITOL SYRUP:
Polyglycitolis, often referred to as polyglycitol syrup or hydrogenated starch hydrolysates, has a relatively modern origin compared to traditional herbal remedies, but its core components—sugar alcohols—have been studied and utilized in various medicinal and nutritional contexts.
Developed as a low-calorie sweetener, Polyglycitol syrup is valued for its ability to provide sweetness and texture without contributing to the rapid spike in blood sugar associated with traditional sugars.

Historically, sugar alcohols have been used as gentle laxatives and digestive aids, offering an alternative for those seeking relief from constipation or digestive discomfort.
In the early to mid-20th century, these compounds began to appear more frequently in medicinal syrups and lozenges, addressing both palatability and therapeutic needs.
In the realm of herbal combinations, Polyglycitol syrup has found a positive niche.

Its non-cariogenic nature means Polyglycitol syrup does not promote tooth decay, making it an excellent choice for herbal cough drops, throat lozenges, and syrups that blend botanicals such as licorice root, echinacea, and slippery elm.
This synergy allows for the creation of products that are both effective and pleasant-tasting, encouraging consistent use of herbal remedies.

Furthermore, Polyglycitol syrup's stability and compatibility with a wide range of herbal extracts have helped preserve the efficacy and shelf life of these products.
Overall, Polyglycitol syrup has made a valuable contribution to the modernization of medicinal and herbal products, enabling the development of safer, more palatable, and accessible remedies for health-conscious individuals.

POLYGLYCITOL SYRUP MARKET OUTLOOK 2025-2034:
The global polyglycitol syrup market was valued at $1.8 billion in 2025 and is projected to reach $3.1 billion by 2034, expanding at a compound annual growth rate (CAGR) of 6.2% during the forecast period from 2026 to 2034.
Polyglycitol syrup, also known as hydrogenated starch hydrolysate (HSH), is a sugar alcohol-based sweetener produced through the partial hydrolysis and subsequent hydrogenation of starch, resulting in a mixture of maltitol, sorbitol, hydrogenated oligo- and polysaccharides.

Polyglycitol syrup's unique physicochemical properties, including low glycemic index, reduced caloric value of approximately 2.1 kcal/g compared to 4 kcal/g for sucrose, non-cariogenic nature, and excellent hygroscopicity, have made it a preferred ingredient across food, pharmaceutical, and personal care industries.
The accelerating global shift toward sugar reduction, coupled with mounting regulatory pressure on added sugars in processed foods and beverages, has fundamentally repositioned polyglycitol syrup as a strategic ingredient in clean-label and diabetic-friendly product formulations.
In 2025, approximately 422 million adults worldwide were living with diabetes, creating a massive end-user base for low-glycemic ingredient solutions.

The food and beverages application segment accounted for the largest revenue share, driven by bakery, confectionery, dairy, and beverage reformulation initiatives by leading FMCG companies.
The pharmaceutical excipient sector is witnessing increasing adoption of polyglycitol syrup as a coating agent, binder, and humectant, particularly in pediatric and geriatric dosage forms where palatability and moisture retention are critical.

Asia Pacific, led by China and India, emerged as the dominant regional market owing to large-scale starch processing infrastructure, low-cost raw material availability, and surging domestic demand for functional food ingredients.
North America and Europe continue to register steady demand propelled by consumer wellness trends and regulatory support for non-sugar sweeteners.
Emerging markets across Latin America and the Middle East and Africa are gradually catching up as urbanization accelerates and disposable incomes rise.

PHYSICAL and CHEMICAL PROPERTIES of POLYGLYCITOL SYRUP:
Substance Name: Polyglycitol Syrup
Chemical Family: Polyols / Hydrogenated Carbohydrates
Food Additive Number: E964
Chemical Type: Hydrogenated starch hydrolysate
Origin: Produced by catalytic hydrogenation of starch hydrolysates
Main Components:
Sorbitol
Maltitol
Hydrogenated oligosaccharides
Hydrogenated polysaccharides

Appearance: Clear, colorless to slightly yellow viscous syrup
Odor: Odorless or nearly odorless
Taste: Mildly sweet, clean taste
Physical State: Viscous liquid syrup
Sweetness Intensity: Approximately 40–90% as sweet as sucrose depending on composition
Solubility in Water: Completely soluble
Hygroscopicity: Moderate to high
Viscosity: High viscosity liquid

Density: Approximately 1.3–1.5 g/cm³
Refractive Index: Variable depending on solids content
Boiling Point: Elevated due to dissolved solids
Freezing Point: Depressed relative to water
Thermal Stability: Good under food processing conditions
pH Stability: Stable across broad pH ranges
Shelf Stability: Excellent under proper storage conditions
Volatility: Non-volatile

Moisture Retention: Excellent humectant properties
Chemical Nature: Hydrogenated carbohydrate mixture
Functional Groups: Multiple hydroxyl groups
Reducing Sugar Content: Low
Fermentability: Limited compared with sucrose
Water Activity Reduction: Effective
Browning Reactivity: Reduced Maillard reaction participation
Caloric Value: Lower than sucrose

Glycemic Response: Lower than conventional sugars
Cariogenicity: Low
Crystallization Tendency: Low
Osmotic Properties: Strong moisture-binding capacity
Appearance: colorless clear liscous liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in: water, alcohol, slightly

Product Name: Hydrolyzed starch syrups, hydrogenated
CAS No.: 68425-17-2
InChIKeys: XJCCHWKNFMUJFE-LHGMTSDLSA-N
Molecular Weight: 506.45296
Exact Mass: 506.185
EC Number: 270-337-8
DSSTox ID: DTXSID1028495
Categories: Sweeteners

Nutrition Facts:
Calories per gram = 3
Glycemic index (GI) = 36-53
Sweetness, relative to sucrose = 25-50%
Net carbs = zero

CAS Number: 68425-17-2
EC Number: 270-337-8
Food Additive Number: E964
Chemical Family: Polyols / Hydrogenated Carbohydrates
Food Additive Number: E964
Chemical Type: Hydrogenated starch hydrolysate

Main Components:
Sorbitol
Maltitol
Hydrogenated oligosaccharides
Hydrogenated polysaccharides

Sorbitol
CAS Number: 50-70-4
EC Number: 200-061-5
Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol

Maltitol
CAS Number: 585-88-6
EC Number: 209-567-0
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol

FIRST AID MEASURES of POLYGLYCITOL SYRUP:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of POLYGLYCITOL SYRUP:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of POLYGLYCITOL SYRUP:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of POLYGLYCITOL SYRUP:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of POLYGLYCITOL SYRUP:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of POLYGLYCITOL SYRUP:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available