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Polyglycitol syrup is used as a food additive and is also known as E964.
Polyglycitol syrup is a clear, colorless, 70% solids syrup (hydrogenated starch hydrolyzate) specially developed to provide excellent moisture and body for cosmetic and personal care applications such as emollients and shaving creams.
They are colorless and odorless, clear viscous liquids or white crystalline masses.
Polyglycitol syrup identifiers
CAS Number: 68425-17-2
ECHA Flashcard: 100,063,924 Edit this on Wikidata
E number: E964 (glass agents, ...)
UNII: 27F77DSJ5V
Polyglycitol syrup is a kind of hydrogenated starch hydrolyzate (HSH) syrup.
Polyglycitol syrup is a blend of maltitol and sorbitol, both of which are non-keto sweeteners.
Polyglycitol syrup has a glycemic index of 39, which means it will raise your blood sugar and interfere with ketosis.
Safety of polyglycitol syrup
Safety is a concern with any artificial sweetener.
There is fierce debate about the safety of many sugar substitutes.
Eliminating sugar is great, but no one wants a substitute that will cause health problems.
gastrointestinal problems
The European Food Safety Authority has found that as little as 1 g of polyglycitol syrup can cause gastrointestinal upset.
Large amounts can have a laxative effect, so if you decide to eat a ton of sugar with polyglycitol syrup, make sure you have easy access to the bathroom.
Polyglycitol syrup alternatives
For a more natural alternative is stevia or monk fruit.
Both are completely natural and have almost zero effect on blood sugar.
Other popular keto-friendly sweeteners include erythritol and xylitol.
These are sugar alcohols that humans can't digest, so you get the sweetness without the carbs.
Feature of polyglycitol syrup
It is produced from corn syrup by hydrogenation.
Polyglycitol syrup applications
Bakery: Soft texture
Sauce: Processed meat and fish products
Describing
Appearance : Liquid
Solid content (%): Min 68.0
Maltitol content (%, DS): 30.0 – 40.0
Polyglycitol syrup Technical Data
CAS No: 68425-17-2
Product Code: FP158393
Description of polyglycitol syrup
Polyglycitol syrup is a pharmaceutical preparation containing polyglycitol, a combination of antibiotics and dry weight.
Polyglycitol syrup is used to treat skin conditions such as eczema and psoriasis. Polyglycitol syrup has been shown to have antioxidant properties, which may be due to its ability to stimulate glutathione production in the body.
Polyglycitol syrup also helps maintain healthy skin by reducing the number of skin cells that die each day.
Polyglycitol syrup can be used in the treatment of patients with low energy levels, such as those who are recovering from surgery or who are malnourished.
Polyglycitol syrup is also commonly prescribed for ganoderma lucidum, a type of fungus that has been shown to increase energy metabolism in cells.
Calculated Properties of Polyglycitol syrup
Molecular Weight: 182.17
XLogP3: -3.1
Number of Hydrogen Bond Donors: 6
Number of Hydrogen Bond Acceptors: 6
Number of Rotatable Ties: 5
Full Mass: 182.07903816
Monoisotopic Mass: 182.07903816
Topological Polar Surface Area: 121 Å ²
Heavy Atom Count: 12
Net Load: 0
Complexity: 105
Isotope Atomic Number: 0
Defined Atomic Stereocenter Number: 4
Number of Undefined Atom Stereocenters: 0
Number of Defined Bond Stereocenters: 0
Undefined Bond Stereocenter Count: 0
Number of Covalently Bonded Units: 1
Compound Canonicalized: Yes
Functions of polyglycitol syrup
Binder / Stabilizer: It preserves the physical properties of food / cosmetics and ensures that the mixture remains in an even state.
Bulk Agent: Non-nutritive or inactive ingredients added to increase the stability of the mix.
Gelling / Thickening: Increases viscosity by thickening the liquid to give it more texture
Moisturizer: Binds with water to increase skin moisture. It also increases the skin's water absorption.
Sweetener: Sugar substitutes that provide a sweet taste without raising blood sugar
Viscosity Control Agent: Maintains or modifies the thickness of a liquid mostly used in cosmetics
Polyglycitol syrup is less sweet and provides greater volume, opacity, bonding and stability in energy-reduced or sugar-free products.
Polyglycitol syrup is approved for use in the EU as a food additive (E964).
Appearance: White or almost white crystalline or crystalline powder
Describing
Infrared absorption: suitable
Solubility Easily soluble in water, slightly soluble in ethanol
Melting point: 92 to 96 ℃
Test: 98.5% to 101.0%
Other polyol dry Max 1.0%
Reducing sugar Max. 0.2%
Water Max. 0.5%
Ignition residue Max 0.1%
Heavy metals Max 10ppm
Lead Max. 0.5ppm
Nickel Maximum 1ppm
Total number of plates Max. 1000 cfu/g
Yeast and Mold Max 100cfu/g
Coliform Max 30MPN/g
Functions and Applications of Polyglycitol syrup
Polyglycitol syrup, the best substitute of sweetener for diabetic, can be widely used in juice drinking, coffee, milk, bread, candy and other sugar-free food.
Polyglycitol syrup is a bad basis for microorganism and cannot be fermented by yeast.
Foods made with xylitol can be stored longer without any preservatives.
Polyglycitol syrup can promote the movement of beneficial microbes and improve the body's immunity.
Xylitol can absorb more head than other polyols, so food made with xylitol has a cool taste and retains the original food flavor.
Polyglycitol syrup definition
It is a mixture consisting mainly of maltitol and sorbitol, and to a lesser extent hydrogenated oligo- and polysaccharides, and maltrotriitol.
Polyglycitol syrup is produced by catalytic hydrogenation of a mixture of starch hydrolysates composed of glucose, maltose and higher glucose polymers, similar to the catalytic hydrogenation process used in maltitol syrup production.
The resulting syrup is desalted by ion exchange and concentrated to the desired level.
Chemical name: Sorbitol: D-glucitol
Maltitol: (α)-D-Glucopyranosyl-1,4-D-glucitol
Chemical formula
Sorbitol: C6H14O6
Maltitol: C12H24O11
molecular weight
Sorbitol: 182.2
Maltitol: 344.3
Assay Contains not less than 99% of the total hydrogenated saccharides on the anhydrous basis, not less than 50% of polyols of molecular weight, not more than 50% of maltitol on the anhydrous basis and not more than 20% of sorbitol.
Description: Colorless and odorless clear viscous liquid
Identity
Solubility: Very soluble in water and slightly soluble in ethanol
Maltitol test: Passed the test
Sorbitol test: Add 7 ml of methanol, 1 ml of benzaldehyde and 1 ml of hydrochloric acid to 5 g of sample.
Mix and shake in a mechanical shaker until crystals appear. Filter the crystals and dissolve in 20 ml of boiling water containing 1 g of sodium bicarbonate.
Filter out the crystals, wash with 5 ml of water-methanol mixture (2 in 1) and air dry.
The crystals of the monobenzylidine derivative of sorbitol thus obtained melt between 173 and 179 °C.
Polyglycitol syrup purity
Water content: not more than 31% (Karl Fischer method)
Chlorides: not more than 50 mg/kg
Sulfates: not more than 100 mg/kg
Reducing sugar: no more than 0.3%
Nickel: not more than 2 mg/kg
Lead: not more than 1 mg/kg
Chemical and Physical Properties of Polyglycitol syrup
Molecular Formula: C18H34O16
Molecular Weight: 506.45296
Polyglycitol syrup consists mainly of maltitol and sorbitol, and to a lesser extent hydrogenated oligo- and polysaccharides and maltrotriitol.
Polyglycitol syrup is produced by hydrogenating a mixture of starch hydrolysates consisting of glucose, maltose and higher glucose oligomers.
It is similar to the catalytic hydrogenation process used for the production of maltitol syrup.
polyglycitols
Polyglycitols contain less than 50% maltitol and less than 20% sorbitol on a dry basis.
Polyglycitol syrup is produced from maltose syrups. It has no cooling effect.
Polyglycitol syrups contain about 3 kilocalories per gram.
Polyglycitol has a glycemic index of 39.
What is Polyglycitol Syrup?
Starch hydrolysates are converted into polyglycitol syrups using catalytic hydrogenation.
Polyglycitols in hydrogenated starch hydrolysates are combined, including sorbitol, maltitol, and higher sugar alcohols.
Does Polyglycitol Syrup Cause Blood Sugar Rise?
Polyglycitol syrup isn't keto-friendly either, as it's simply a combination of other sweeteners that aren't keto-friendly.
One type of hydrogenated starch hydrolyzate (HSH) syrup is polyglycitol syrup. Maltitol and sorbitol, both keto-free sweeteners, are combined.
With a glycemic index of 39, polyglycitol syrup will raise your blood sugar and prevent you from entering ketosis.
Can You Eat Polyglycitol?
These sugar alcohols should be avoided on the ketogenic diet.
Some of these sugar alcohols can cause GI upset such as bloating, cramping and/or diarrhea as well as having an effect on insulin and blood sugar levels.
Description: Like Mannitol and Sorbitol, Polyglycitol Syrup is a glucose-based sugar alcohol and is used as a moisturizer, artificial sweetener base, bulking agent, base for essences.
Starch is broken down by hydrogenated digestive enzymes.
Polyglycitol syrup DESCRIPTION
Polyglycitol syrup is a mixture containing NLT 50% hydrogenated polysaccharide, containing more than 3 d-glucopyranosyl units terminated with a d-glucytyl unit, calculated on an anhydrous basis.
Other ingredients may include sorbitol, maltitol, and other sugar polyols.
Polyglycitol syrup applications
Oral Dosage for Pharmaceuticals and/or Nutraceuticals
Mixtures, Granules, Pellet Premix
medicated candy
functional features
excipient
moisturizer
Vehicle
foods
Bulk Sweetener
Polyglycitol syrup or hydrogenated starch hydrolyzate is a sugar alcohol.
Polyglycitol syrup is used as a food additive to sweeten the final product. Having a glycemic index of 39 polyglycitol is a polyol that will raise your blood sugar levels and kick you out of ketosis.
Polyglycitol syrup has 3 calories per gram and a sweetness of 25-50% sucrose.
Synonym of polyglycitol syrup
Hydrogenated starch hydrolyzate
hydrogenated glucose syrup and polyglucitol
POLYMEG POLYOLS
POLYMERIC POLYOLS
HYDROGEN CORN SYRUP
syrups
hydrolyzed starch
hydrogenated
Corn starch
hydrolyzed
hydrogenated
