ABSTRACT
Introduction e terms “polyglycitols,” “polyglucitols,” and hydrogenated starch hydrolysates (HSH) have been used interchangeably, depending on the reference source. In reality, these terms can encompass a wide array of products including maltitol syrups, sorbitol syrups and hydrogenated glucose syrups, but polyglycitols and maltitol syrups are differentiated in the food industry by their maltitol content. Products containing more than 50% maltitol on a dry basis are referred to as “maltitol syrups,” while those containing less than 50% maltitol are “polyglycitols.” According to FCC 7 (Food Chemicals Codex 2010), the acceptance criteria for maltitol syrups are no less than 50.0% by weight dry basis (db) maltitol and no more than 8.0% by weight (db) sorbitol.
