Polyglycitol Syrup
Polyglycitol Syrup, a sweetener. A bulk polyol sweetener made by hydrogenating glucose/starch hydrolysate, yielding a mixture of sorbitol, maltitol and longer…
A bulk polyol sweetener made by hydrogenating glucose/starch hydrolysate, yielding a mixture of Sorbitol, Maltitol and longer hydrogenated malto-oligosaccharides (the exact profile, and thus sweetness, depends on the parent syrup's dextrose equivalent). It is partially and slowly absorbed; the unabsorbed higher-MW fraction is fermented in the colon, giving an osmotic/laxative effect at high intake like other polyols. It is roughly 25-50% as sweet as sucrose with a reduced glycaemic and insulinaemic response and reduced calories, and is non-cariogenic. Used as a humectant, bulking agent and crystallisation inhibitor in sugar-free confectionery.
E964; a bulk polyol mixture (hydrogenated starch hydrolysate / maltitol syrup) ~25-50% as sweet as sucrose. EU-authorised sweetener with no numerical ADI ("not specified"); osmotically laxative in quantity, like other polyols.