E964 – Polyglycitol syrup

Description

A mixture of polyols, primarily hydrogenated oligo- and polysaccharides, including maltitol and sorbitol, produced by the catalytic hydrogenation of maltose-containing starch hydrolysates. It functions as a bulk sweetener, humectant, texturizer, and filler, providing low caloric value (approx. 2.4 kcal/g) and non-cariogenic properties.

Risks

Notes

Polyglycitol syrup starts with starch (usually from corn, wheat, or potatoes) that gets broken down into smaller sugar units through a process involving enzymes and acid. These sugar pieces are then treated with hydrogen gas under pressure and heat in a process called hydrogenation, which converts the sugars into sugar alcohols (polyols). The result is a thick, sweet syrup that behaves differently from regular sugar in both taste and how our bodies process it. This syrup works as both a bulk sweetener and a humectant in foods. As a sweetener, it provides about half the sweetness of regular sugar but with fewer calories, making it popular in sugar-free and reduced-calorie products. As a humectant, it attracts and holds moisture, helping keep foods soft and preventing them from drying out. You'll find polyglycitol syrup in sugar-free candies, chocolates, baked goods, ice cream, and chewing gum. While derived from natural starch sources, the final product is created through industrial processing, so it's considered a processed ingredient rather than a natural one. It's suitable for vegetarians, vegans, and most religious dietary requirements. However, like other sugar alcohols, consuming large amounts can cause digestive discomfort including bloating, gas, and laxative effects in sensitive individuals. Products containing significant amounts typically carry warnings about potential digestive effects.