Hydrogenated Starch Hydrolysates
Hydrogenated starch hydrolysates (HSH) are a family of low-calorie bulk sweeteners, including glucose, maltitol, and sorbitol syrups. They are widely used in sugar-free and reduced-calorie foods for their ability to provide sweetness, texture, and moisture. HSH also function as stabilizers, humectants, and carriers for flavors and colors in a variety of food and pharmaceutical applications.
Benefits of Hydrogenated Starch Hydrolysates
Supports Oral Health
Polyols, including HSH, are resistant to metabolism by oral bacteria that break down sugars and starches to release acids that may lead to cavities or erode tooth enamel. The usefulness of polyols as alternatives to sugars and as a part of a comprehensive program including proper dental hygiene has been recognized by the American Dental Association.
Supports Diabetes Management
HSH are slowly and partially absorbed, leading to a reduced impact on blood glucose and insulin levels compared to sugar.
Calorie Reduction
HSH provide fewer calories than sugar (no more than about 3 calories per gram versus 4 for sugar), supporting calorie reduction and weight management goals.
Facts about Hydrogenated Starch Hydrolysates
Origin
HSH were developed by a Swedish company in the 1960’s and have been used by the food industry for many years, especially in confectionery products.
Regulatory Status
HSH are permitted for use in the United States (via GRAS notifications) and are approved in many countries worldwide, including Canada, Japan, and Australia. Leading global authorities, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have concluded they are safe, assigning an Acceptable Daily Intake (ADI) of “not specified.” maltitol syrups and concluded it was not necessary to set an ADI for maltitol syrups.