Comparing E964 - Polyglycitol syrup vs E965I - D-Maltitol

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In the United States, polyglycitol syrup (also called hydrogenated starch hydrolysates) is permitted as a bulk sweetener; the U.S. doesn’t use E-numbers, so it appears on labels by name and as a sugar alcohol.

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It is used in U.S. foods under good manufacturing practice and must be labeled as a sugar alcohol; like other polyols, excess intake may cause a laxative effect in some people.

What is in polyglycitol syrup?

A mixture of sugar alcohols—primarily maltitol and sorbitol—plus maltotriitol and other hydrogenated oligo- and polysaccharides in water.

What is polyglycitol syrup made of?

It’s produced by catalytic hydrogenation of plant-derived starch hydrolysates (e.g., corn, wheat, or potato glucose syrups), converting the sugars into polyols.

What is the glycemic index of polyglycitol syrup?

There isn’t a single GI because it varies by formulation, but it generally has a lower glycemic impact than sugar; manufacturers typically report low-to-moderate GI values depending on maltitol content.