Hydrogenated Starch Hydrolysates Syrup
Hydrogenated starch hydrolysates syrup, commonly abbreviated to HSH and also sold as maltitol syrup or polyglycitol syrup, is a liquid polyol sweetener made by partially hydrolysing starch and then hydrogenating the resulting sugars so that every reducing end is converted to an alcohol group. The product is a mixture rather than a single compound: sorbitol from glucose, maltitol from maltose, and hydrogenated oligo and polysaccharides from the longer fragments.
The proportions of those components are set by how far the starch was broken down before hydrogenation, and they determine the properties of the syrup. A high maltitol product is sweeter and less viscous; a syrup dominated by higher hydrogenated saccharides is less sweet, more viscous and better at contributing body. Overall sweetness runs between 25 and 75 percent that of sucrose, and the syrups carry roughly half to two thirds the calorific value of sugar.
The material is a clear, colourless to pale straw viscous liquid at 70 to 85 percent solids, fully miscible with water and highly hygroscopic. Its defining functional property is that it is non reducing: with no free aldehyde groups it cannot take part in Maillard browning, so it will not colour a product on heating. It is also non cariogenic, does not crystallise readily, is stable to heat and acid, and gives a mild cooling effect far less pronounced than that of crystalline sorbitol or xylitol.
We source bulk Hydrogenated Starch Hydrolysates Syrup from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Sweetener
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear colourless to pale straw viscous liquid |
| Odour and Taste | Odourless, mildly sweet, free from off notes |
| Total Solids | 75.0 ± 1.0% |
| Total Hydrogenated Saccharides (dry basis) | ≥ 99.0% |
| Maltitol (dry basis) | ≥ 50.0% |
| Sorbitol (dry basis) | ≤ 8.0% |
| Identification | Conforms by HPLC polyol profile |
| Reducing Sugars (as glucose) | ≤ 0.3% |
| pH (as supplied) | 5.0 to 7.0 |
| Sulphated Ash | ≤ 0.1% |
| Chloride | ≤ 50 mg/kg |
| Nickel | ≤ 2.0 mg/kg |
| Lead | ≤ 0.5 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1,000 cfu/g |
| Yeast and Mould | ≤ 50 cfu/g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are defined by the polyol distribution. A maltitol rich syrup, generally at 50 to 75 percent maltitol on a dry basis, is the sweetest and thinnest and is used where sweetness is the objective. A sorbitol rich syrup carries a higher proportion of the monomer and is more humectant. A high polymer or bulk grade, in which hydrogenated oligosaccharides dominate, is used mainly for body, viscosity and anti crystallisation rather than for sweetness.
Solids content is the second axis, quoted at 70, 75 or 85 percent, with the highest solids grades used in confectionery cooking where water must be driven off anyway. Residual reducing sugar is a specification that matters, since it indicates incomplete hydrogenation and brings back the browning behaviour the product exists to avoid, and it is normally held below 0.3 percent. Nickel content is specified because a nickel catalyst is used in the hydrogenation. Crystalline maltitol and crystalline sorbitol are related but distinct products, not grades of the syrup.
Applications
- Sugar free hard boiled sweets, where the syrup cooks to a clear glass without browning or graining
- Chewy sweets, toffees and caramels in sugar free ranges, contributing texture and shelf stability
- Chewing gum, as a liquid softener that keeps the gum base pliable
- Sugar free chocolate and coatings, in combination with crystalline polyols
- Baked goods, as a humectant that retains moisture and extends softness
- Nutrition and cereal bars, as a binding syrup that does not brown or harden
- Sugar free jams, fillings and toppings, providing body and controlling water activity
- Pharmaceutical syrups and chewable tablets, as a non cariogenic vehicle and taste carrier
- Toothpaste and oral care products, as a humectant and sweetener
- Frozen desserts, where it depresses the freezing point without adding sugar
China Manufacturers of Hydrogenated Starch Hydrolysates Syrup
Top Hydrogenated Starch Hydrolysates Syrup manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States, hydrogenated starch hydrolysates including maltitol syrup are the subject of GRAS notifications to which the FDA responded without objection for use in food, and the agency has authorised a health claim on the non promotion of dental caries for foods sweetened with sugar alcohols, which covers these syrups where the eligibility conditions are met. The label must bear a statement about a laxative effect where consumption of the food could result in a daily intake of sorbitol above the level specified in the labelling regulations.
In the European Union, polyglycitol syrup is an authorised food additive with the number E 964, and maltitol and maltitol syrup carry E 965, the additives regulation setting the food categories in which they may be used, generally at quantum satis, and the specifications regulation setting identity and purity criteria including limits on reducing sugars and nickel. Foods containing more than 10 percent added polyols must carry a statement that excessive consumption may produce laxative effects. JECFA has evaluated polyols of this class and adopted specification monographs for maltitol syrup and polyglycitol syrup, concluding that an acceptable daily intake need not be specified, and Codex lists them in its general standard for food additives.
Manufacturing Process
Starch, usually from maize, wheat or potato, is slurried and gelatinised, then liquefied with a thermostable alpha amylase and saccharified with a further enzyme system to a controlled dextrose equivalent. The degree of hydrolysis at this point is the key decision, since it fixes the ratio of glucose to maltose to higher oligosaccharides and therefore the composition of the finished syrup. The hydrolysate is filtered, decolourised on activated carbon and demineralised through ion exchange, since catalyst poisons and salts must be removed before hydrogenation.
The purified hydrolysate is then hydrogenated. It is pumped into a pressure reactor with a Raney nickel catalyst, heated to between 120 and 150 degrees Celsius and charged with hydrogen at 40 to 150 bar, and held until the reducing sugar content falls below the specification. Every aldehyde group is reduced to a primary alcohol: glucose becomes sorbitol, maltose becomes maltitol, and the oligosaccharides become their hydrogenated counterparts. The reaction mass is cooled, the catalyst is filtered off and recovered, and residual nickel is stripped by ion exchange. The syrup is polished on carbon, passed through a final resin bed, concentrated under vacuum to the target solids, filtered and filled hot into drums, totes or road tankers, which are held warm to keep the syrup pumpable.
