Polyglycitol syrup

Polyglycitol syrup is the hydrogenated derivative of glucose syrup, produced by catalytic hydrogenation of starch-derived glucose polymers. The result is a mixture of sugar alcohols of varying chain lengths, dominated by maltitol, sorbitol, and hydrogenated oligosaccharides. In food it functions as a bulk sweetener, humectant, and texturiser in sugar-free confectionery, chewing gum, baked goods, and chocolate coatings, providing sweetness and moisture retention similar to sugar syrup but with a lower glycaemic response and reduced caloric value of approximately 2.4 kcal/g.

JECFA evaluated polyglycitol syrup in 2003 and classified the ADI as "not specified," consistent with the treatment of other hydrogenated starch hydrolysates and polyol sweeteners. The components are well-characterised sugar alcohols that are only partially absorbed in the small intestine, with the remainder fermented in the colon. No specific toxicological concern was identified at levels consistent with food use.

Polyglycitol syrup is approved in the EU and in other markets as a sweetener and humectant. As a polyol-containing product, it shares the laxative potential common to all sugar alcohols when consumed in excess. EU regulations require products containing polyols to carry the advisory statement "excessive consumption may produce laxative effects." It is tooth-friendly and does not promote dental caries, since oral bacteria cannot efficiently ferment sugar alcohols. Consumers with diabetes may find products sweetened with polyglycitol syrup more compatible with blood sugar management goals, though the caloric and glycaemic contributions should still be considered in the context of overall dietary intake.