Polyglycitol Syrup
Polyglycitol Syrup is a food-grade hydrogenated starch hydrolysate polyol syrup used by food manufacturers for sugar replacement, reduced-sugar formulation, sweetness design, humectancy, bulking, crystallisation control, texture support, chew management and moisture retention. It is commonly evaluated where the finished product needs syrup-like body and processing behaviour without relying fully on sucrose, glucose syrup or high-fructose syrup.
Product identity
| Product | Polyglycitol Syrup |
|---|---|
| Common names | E964, INS 964, hydrogenated starch hydrolysate, hydrogenated starch syrup, hydrogenated glucose syrup, HSH, polyol syrup |
| Category | Sweeteners, polyols, bulking agents and humectant syrups |
| Primary function | Polyol sweetener, bulk sweetener, humectant, texture modifier, crystallisation-control ingredient and sugar-reduction syrup |
| E / INS number | E964 / INS 964 |
| CAS / identity | Mixture; hydrogenated starch hydrolysate identity should be confirmed from supplier documentation |
| Composition profile | Mixture of hydrogenated saccharides, commonly including maltitol, sorbitol, maltotriitol and higher hydrogenated oligo- or polysaccharides |
| Typical source | Produced from starch hydrolysates derived from corn, wheat, potato, tapioca or other approved starch sources, depending on supplier |
| Typical form | Clear to pale-yellow viscous syrup or liquid polyol blend |
| Typical sensory profile | Mild sweetness, syrup-like body, low colour and generally neutral taste depending on composition and purity |
| Technical positioning | Useful for bulk, body, moisture control and sweetness in sugar-free or reduced-sugar foods; not a high-intensity sweetener and not a direct one-to-one replacement for every sugar function |
Application fit
Polyglycitol Syrup can be considered where the formulation needs bulk sweetening, reduced sugar, moisture retention, syrup viscosity, chew, plasticity, reduced crystallisation or improved handling compared with crystalline polyols alone. Suitability depends on food category, target sweetness, dry solids, water activity, process temperature, viscosity, digestive tolerance, label rules and finished-product texture.
- Sugar-free and reduced-sugar confectionery
- Chewing gum, soft gums, jellies and chewy systems
- Hard candy, deposited candy and centre fillings
- Chocolate-style, compound and coating fillings where legally suitable
- Bakery fillings, creams, icings and soft cookies
- Cereal bars, protein bars and nutrition bar binders
- Dairy desserts, ice products and frozen desserts
- Fruit preparations, jams, toppings, syrups and sauces
- Low-sugar spreads and moisture-control systems
- Tablet, lozenge and confectionery-style compressed products where permitted
Industrial formulation value
Polyglycitol Syrup is valuable because it can replace part of the mass and functional behaviour of sugar syrups while contributing lower sweetness intensity, reduced sugar declaration, humectancy and controlled crystallisation. Unlike high-intensity sweeteners, it provides physical bulk. This makes it useful in confectionery, fillings, bars, syrups and semi-moist systems where the formulator must replace sugar mass, not only sweetness.
In industrial production, Polyglycitol Syrup can help control chew, softness, viscosity, stickiness, drying rate, water activity and moisture migration. It may also reduce sucrose crystallisation, improve shelf-life softness and support glossy syrup or filling texture. The exact behaviour depends on the syrup’s dry solids, polyol distribution, reducing sugar content, viscosity, pH, water activity, process temperature and interaction with proteins, starches, fibres, fats and hydrocolloids.
Key technical effects
- Bulk sweetness: Provides syrup mass and mild-to-moderate sweetness in reduced-sugar systems.
- Humectancy: Helps retain moisture and reduce drying in soft confectionery, bars, fillings and bakery systems.
- Crystallisation control: Can inhibit or modify sugar and polyol crystallisation in syrups, fillings and candy systems.
- Texture support: Contributes chew, viscosity, body, plasticity and softness depending on syrup composition.
- Reduced-sugar formulation: Helps replace glucose syrup, invert syrup or sucrose syrup in selected systems.
- Water activity management: Supports control of available water when balanced with other solids and humectants.
- Processing flexibility: Liquid form allows pumping, blending, cooking and continuous dosing in suitable plants.
Formulation considerations
- Sweetness target: Usually requires blending with other polyols or high-intensity sweeteners for full sucrose-like sweetness.
- Digestive tolerance: Like other polyols, excessive intake may cause laxative effects or gastrointestinal discomfort.
- Water content: Syrup moisture affects solids balance, cooking time, water activity and shelf life.
- Viscosity: Pumping and dosing depend strongly on temperature and dry solids.
- Browning: Polyols do not behave like reducing sugars in Maillard browning, so colour and flavour development may change.
- Cooling effect: Polyol blends can contribute different cooling sensations; sensory trials are essential.
- Label rules: Polyol declaration, energy value, sugar claims and laxative warning requirements vary by market.
Application guidance by industry
Sugar-free confectionery
In sugar-free hard candy, soft candy, jellies, gums and chewy confectionery, Polyglycitol Syrup can provide bulk, syrup body, humectancy and crystallisation control. It should be evaluated with the complete polyol system, cooking temperature, final moisture, acid addition, flavour, colour, depositing conditions and packaging barrier.
Chewing gum and chewy systems
In chewing gum, soft gums and chewy centres, Polyglycitol Syrup may help adjust plasticity, moisture retention, sweetness, softness and chew profile. Trials should include gum base compatibility, glycerol level, crystalline polyol ratio, coating system, storage temperature and digestive tolerance per serving.
Bakery fillings, creams and icings
In fillings, icings, creams and soft bakery components, Polyglycitol Syrup can support moisture retention, body and reduced-sugar positioning. It should be tested with fats, starches, fibres, emulsifiers, proteins, preservatives, water activity, bake exposure and storage conditions.
Bars and nutrition products
In cereal bars, protein bars and snack bars, Polyglycitol Syrup can act as a binder, humectant and syrup phase. It may help reduce hardening during storage when balanced with proteins, fibres, glycerol, maltitol syrup, sorbitol syrup, fat systems and water activity targets.
Dairy desserts and ice products
In dairy desserts, frozen desserts and ice products, Polyglycitol Syrup may support freezing-point control, body, sweetness and sugar reduction. Formulators should evaluate freezing behaviour, overrun, ice crystal growth, stabiliser system, protein interaction, sweetness balance and serving-temperature texture.
Jams, toppings and fruit preparations
In reduced-sugar fruit preparations, toppings, spreads and syrups, Polyglycitol Syrup can contribute body, soluble solids and humectancy. It should be tested with pectin or hydrocolloids, acid system, fruit solids, preservatives, hot filling, pasteurisation and storage stability.
Chocolate-style fillings and coatings
In fillings, praline centres, compound systems and confectionery coatings, Polyglycitol Syrup may be used in water-containing phases or syrup centres. For fat-continuous chocolate systems, water content and polyol compatibility must be managed carefully to avoid viscosity issues, texture defects or bloom-related problems.
Sauces and syrups
In dessert sauces, pancake syrups, glazes and pourable toppings, Polyglycitol Syrup can help build viscosity, gloss and solids while reducing sugar contribution. Final performance depends on solids, pH, preservatives, hydrocolloids, flavour release, microbial stability and bottle compatibility.
Polyglycitol Syrup versus related polyols
Polyglycitol Syrup should be selected based on the desired balance of sweetness, body, viscosity, crystallisation, humectancy, digestive tolerance, label and cost-in-use. Because it is a mixture, supplier-to-supplier differences can be important. A product sold as Polyglycitol Syrup may behave differently from maltitol syrup, sorbitol syrup or a custom polyol blend.
| Ingredient | Typical technical role | When to evaluate |
|---|---|---|
| Polyglycitol Syrup | Mixed polyol syrup for bulk, humectancy, crystallisation control and reduced-sugar texture | Confectionery, bars, fillings, syrups, toppings, bakery and reduced-sugar systems needing syrup body |
| Maltitol Syrup | Higher maltitol-content syrup with sucrose-like sweetness profile and confectionery use | Hard candy, sugar-free confectionery, chocolates, fillings and syrups where maltitol dominance is desired |
| Sorbitol Syrup | Humectant and softening polyol syrup with strong moisture-retention character | Soft confectionery, chewing gum, bakery fillings, toothpaste-style systems and moisture control |
| Isomalt | Low-hygroscopic crystalline polyol with good stability and low stickiness | Hard candy, decorations and products needing low moisture uptake |
| Erythritol | Crystalline polyol with cooling effect and very low energy contribution in many markets | Tablets, chocolate blends, beverages and reduced-calorie systems needing crystalline sweetness |
| Glycerol | Strong humectant and plasticiser | Bars, soft chews, bakery and semi-moist foods where softness must be maintained |
| High-intensity sweeteners | Sweetness boost without bulk | When Polyglycitol Syrup provides body but additional sweetness is required |
Technical purchasing notes
When reviewing Polyglycitol Syrup, compare the supplier specification against the intended food application, required sweetness, solids level, viscosity, polyol profile, regulatory market, process conditions, storage temperature and customer documentation requirements. The most useful industrial inquiry normally includes target dry solids, polyol profile, viscosity range, reducing sugar limit, packaging format, quantity, destination and required approval documents.
| Evaluation point | Why it matters |
|---|---|
| Dry solids / refractometric solids | Controls water contribution, cooking yield, sweetness, viscosity and water activity. |
| Polyol composition | Maltitol, sorbitol, maltotriitol and higher polyols strongly affect sweetness, crystallisation and texture. |
| Reducing sugars | Important for colour development, stability, regulatory specification and possible Maillard reactions. |
| pH | Affects stability, compatibility with acids, preservatives and process consistency. |
| Viscosity | Critical for pumping, dosing, mixing, depositing, cooking and winter handling. |
| Colour and clarity | Important for clear syrups, hard candy, light fillings and premium confectionery. |
| Conductivity / ash | Indicates inorganic residue and supports quality consistency. |
| Sulphated ash and heavy metals | Required for food-grade approval, import clearance and customer qualification. |
| Microbiological profile | Important for syrup storage, fillings, products without later kill step and long shelf-life systems. |
| Source starch | Relevant for allergen, gluten, GMO, non-GMO, country-of-origin and customer declarations. |
| Preservative status | Some liquid syrups may need microbiological protection depending on solids, handling and packaging. |
| Packaging integrity | Syrup leakage, contamination, drum lining and IBC hygiene are critical for export shipments. |
Typical specification items to compare
Specifications vary by manufacturer, starch source and polyol distribution. Before approving a supplier, request the current technical data sheet and a batch-specific certificate of analysis. The following parameters are commonly reviewed during industrial qualification:
- Product name, synonym list, E / INS number and legal ingredient declaration
- Dry solids, water content or refractometric solids
- Polyol profile: sorbitol, maltitol, maltotriitol and higher hydrogenated saccharides
- Total hydrogenated saccharides and reducing sugar content
- Dextrose equivalent before hydrogenation or hydrogenation-related data where disclosed
- pH and acidity
- Viscosity at specified temperature
- Colour, clarity, odour and taste
- Ash, sulphated ash and conductivity where specified
- Chlorides, sulphates and inorganic impurities where required
- Lead, arsenic, mercury, cadmium and total heavy metals according to buyer requirements
- Residual catalyst, nickel or hydrogenation-process impurity data where required
- Total plate count, yeast and mould, coliforms, E. coli and Salmonella where required
- Source starch, origin, GMO status, gluten status and allergen statement
- Packaging type, net weight, lot coding, tamper evidence and pallet configuration
- Shelf life, storage temperature, heating guidance and retest policy
Processing and handling guidance
Polyglycitol Syrup is usually handled as a viscous liquid. Its viscosity increases at lower temperatures, so transfer, pumping, weighing and mixing may require controlled warming. Production teams should confirm heating temperature, pump type, hose diameter, filtration, dosing accuracy and clean-in-place procedures before commercial use.
Liquid dosing
Use calibrated load cells, flowmeters or pumps. Verify dosing accuracy at the actual plant temperature because viscosity changes can affect flow rate and pump performance.
Controlled heating
Warm only as needed to reduce viscosity and improve handling. Avoid unnecessary overheating or long residence time, especially in lightly coloured or delicate-flavour products.
Cooking and solids control
In confectionery and syrup systems, confirm final moisture, soluble solids, water activity, viscosity and texture after the complete cook, vacuum, cooling and depositing process.
Crystallisation control
Evaluate crystallisation during cooling and storage. The ratio of Polyglycitol Syrup to crystalline polyols, fibres and other syrups can strongly affect final texture.
Microbiological control
Keep syrup tanks, hoses and partial containers clean and closed. Warm, diluted or contaminated syrup can create microbial risk in sensitive applications.
Cleaning control
Viscous polyol syrups can leave sticky residues in pumps, lines and kettles. Validate cleaning procedures to avoid carryover, microbial growth and flavour contamination.
Regulatory, nutrition and labelling review
Polyglycitol Syrup is identified as E964 / INS 964 in markets where this classification is recognised, but permitted use depends on the destination market, food category, technical function, maximum use level and final label declaration. Buyers must also review energy value, carbohydrate declaration, sugar declaration, polyol declaration, dental claims, glycaemic claims and laxative warning requirements.
- Confirm whether Polyglycitol Syrup / E964 / INS 964 is permitted in the target country and food category.
- Check whether the legal declaration must be “Polyglycitol Syrup”, “hydrogenated starch hydrolysate”, “polyol”, “sweetener”, “E964” or another market-specific term.
- Confirm the energy conversion factor used for nutrition labelling in the destination market.
- Review whether “sugar-free”, “reduced sugar”, “no added sugar”, “low calorie” or “tooth-friendly” claims are allowed for the complete formula.
- Check whether polyol consumption warnings or laxative-effect statements are required above certain levels.
- Confirm source starch declarations for allergen, gluten, GMO, non-GMO, halal, kosher and customer-specific requirements.
- Review import documentation such as health certificate, free sale certificate, origin declaration or market-specific compliance letter.
Food-system approval checklist
A successful Polyglycitol Syrup approval should combine regulatory review, formulation trials, process validation, nutrition calculation and documentation review. Before moving from sample to commercial order, buyers should confirm that the grade works in the exact food matrix and production process.
| Project question | Why it should be checked before launch |
|---|---|
| Is the food category permitted? | Some markets restrict polyol sweeteners by food category, label claim or use level. |
| Does the polyol profile match the target texture? | Maltitol, sorbitol and higher polyols affect sweetness, crystallisation, chew and humectancy. |
| Is the water activity correct? | Water activity controls microbial stability, softness, crystallisation and shelf life. |
| Does the product pass sensory testing? | Polyol blends can change sweetness timing, cooling effect, body, aftertaste and mouthfeel. |
| Does the serving size create tolerance issues? | Polyol intake per serving and per day should be reviewed for digestive tolerance and warning labels. |
Documents to request
- Product specification or technical data sheet
- Batch-specific certificate of analysis
- Food-grade statement and intended-use declaration
- Safety data sheet
- Allergen statement
- GMO status declaration
- Gluten-free statement, if required
- Vegan / vegetarian statement, if required
- Halal and kosher certificates, if required
- Origin statement and manufacturer information, where disclosable
- Source starch declaration, such as corn, wheat, potato or tapioca, where required
- Polyol profile, dry solids, water content, pH and viscosity data
- Reducing sugar, ash, heavy metal and residual catalyst declarations where required
- Microbiological limits and test method information
- Nutrition information and energy factor guidance for the target market where available
- Shelf-life, storage, heating and handling information
- Packaging details, label draft and pallet configuration
- Market-specific declarations required by the destination country
Packaging, storage and logistics
Polyglycitol Syrup is commonly supplied in food-grade drums, IBCs, tanker loads or bulk liquid formats depending on supplier and order volume. Packaging should protect the syrup from contamination, leakage, odour pickup and temperature abuse. For export shipments, buyers should confirm net weight, tare weight, drum lining, IBC condition, pallet strength, seal type, batch coding and unloading requirements.
| Commercial detail | Recommended RFQ information |
|---|---|
| Order quantity | State sample, lab trial, pilot quantity, first commercial order, monthly demand and annual forecast. |
| Grade | Specify food grade, E964 / INS 964 compliance, required dry solids, polyol profile and destination-market requirement. |
| Physical form | Specify syrup, liquid blend, high-solids syrup, premix or custom polyol blend. |
| Packaging | Specify drum, IBC, tanker, bulk container, liner requirement, pallet format or container-load preference. |
| Application | Share whether the material will be used in confectionery, chewing gum, bakery filling, bar, dairy dessert, syrup, topping, sauce or another system. |
| Destination | Provide country, port, delivery city and consignee requirements if available. |
| Delivery term | Indicate EXW, FCA, FOB, CFR, CIF, DAP or another Incoterms preference if known. |
| Documentation | List all required certificates before quotation to avoid delays after order confirmation. |
Storage recommendations
Store Polyglycitol Syrup in tightly closed original containers or clean food-grade tanks in a dry, clean, well-ventilated warehouse away from strong odours, incompatible chemicals and direct sunlight. Protect from contamination during partial use. If the syrup becomes too viscous in cold storage, follow supplier guidance for controlled warming before pumping or dosing. Apply first-in, first-out stock rotation and maintain full lot traceability.
How to request this product
Send the product name, target grade, dry solids, polyol profile, viscosity requirement, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Polyglycitol Syrup, attach or describe your existing specification, label, certificate of analysis or approved supplier standard so sourcing options can be compared more accurately.
For formulation-driven projects, include the application type, target sugar reduction, target sweetness, desired texture, cooking conditions, final moisture, water activity, shelf-life target, serving size, digestive-tolerance concerns, label claims, packaging format and whether the product is for export. This information helps determine whether Polyglycitol Syrup is suitable or whether maltitol syrup, sorbitol syrup, isomalt, erythritol, xylitol, glycerol, fibres, hydrocolloids or a custom sweetener blend should also be evaluated.
Useful answers
What is Polyglycitol Syrup used for in food manufacturing?
Polyglycitol Syrup is used as a polyol sweetener, bulking syrup, humectant, texture modifier and crystallisation-control ingredient. It is commonly evaluated in sugar-free confectionery, chewing gum, bakery fillings, bars, dairy desserts, jams, toppings, syrups and reduced-sugar systems.
Is Polyglycitol Syrup the same as maltitol syrup?
Not always. Polyglycitol Syrup is a mixed hydrogenated starch hydrolysate that may contain maltitol, sorbitol, maltotriitol and higher hydrogenated saccharides. Maltitol syrup normally has a composition profile where maltitol is dominant according to the relevant specification. Buyers should confirm the exact legal identity and polyol profile.
What is the E number of Polyglycitol Syrup?
Polyglycitol Syrup is identified as E964 / INS 964 in markets where this classification is recognised. The buyer should confirm permitted use, food category, label wording and use levels for the destination market.
Can Global Food Additives source Polyglycitol Syrup?
Global Food Additives can review sourcing options for Polyglycitol Syrup according to target specification, dry solids, polyol profile, viscosity, quantity, destination, packaging preference, delivery term and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, product specification, batch certificate of analysis, food-grade statement, safety data sheet, origin declaration, allergen statement, GMO status, source starch declaration, microbiological data, shelf-life information and packing details.
Can Polyglycitol Syrup be used for sugar-free claims?
It may be useful in sugar-free or reduced-sugar formulations, but claims depend on the complete formula, residual sugars, serving size, nutrition rules and destination-market regulations. The final label should be reviewed before launch.
Is there a digestive tolerance issue?
Like many polyols, excessive consumption may cause laxative effects or gastrointestinal discomfort. Serving size, total polyol intake and any required warning statement should be reviewed for the target market.
Is this product permitted in every country?
No. Food additive classification, permitted use, maximum level, labelling, nutrition declaration and warning requirements depend on destination-market rules, food category, technical purpose and buyer responsibility. Buyers should verify final regulatory status before commercial use.
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