Hydrogenated Starch Hydrolysate is a concentrated aqueous solution of sorbitol, maltitol, maltitriol and hydrogenated polysaccharides and is the baseline for the manufacturing of many cosmetic products, personal hygiene, confectionery. It is produced by a hydrogenation process from glucose syrup or glucose polymers.
The composition of Hydrogenated Starch Hydrolysate is:
- 5% water
- 95% (10% sobitol, 10% maltitol and the remainder are hydrogenated polysaccharides)
This compound was born in 1977 by Roquette, it was called Lycasin® 80/55 and was added in sweets.
It has a number of properties, including high viscosity, hydroscopicity, bonding capacity, anti-crystallization ability, low reactivity and is stable in all normal production conditions.
It is used in:
- Hard candies
- Soft candies
- Chewing gum
- Chocolate
- Bakery products
- Syrups
- Sauces
- Ice creams
- Drinks
In 1990 a study of diabetic and non-diabetic patients found some contraindications On Hydrogenated Starch Hydrolysate (1).
Other studies on dental plaque of this component, taken for a period of 3 months, have not found substantial changes in pH values (2).
Safety
It has been shown to be non-carogenic, non-acidogenic or hypoacidogenic in the telemetry of the pH of dental plaque (3).
Molecular Formula: C18H34O16
Molecular Weight: 506,454
CAS: 68425
Synonyms :
- Glucose syrup, hydrogenated
- Hydrogenated starch hydrolysate
- Syrups, hydrolyzed starch, hydrogenated
- Syrups, corn, hydrogenated
- EINECS 270-337-8
