STABILITE Hydrogenated Starch Hydrolysates

Hydrogenated Starch Hydrolysates are composed of a variety of polyols of different length chains. When they contain a minimum of 50% maltitol, they can be called Maltitol syrup or Maltitol solution. The term HSH is thus usually used for products with less than 50% maltitol. A variety of compositions are available, affecting sweetness, viscosity, and stability of finished products made with HSH.

These are non crystallizing solutions with a caloric value of 3 calories/gram on a dry basis. End uses include caramel, cream centers, flavor carrier, fudge, gum, hard candy, health bars, soft and grained confections, taffy and toffee.

Hydrogenated Starch Hydrolysates are inert and can withstand high temperatures without browning. They cannot be metabolized by most oral bacteria so they do not promote tooth decay. Hydrogenated Starch Hydrolysates are slowly absorbed and have a significantly reduced rise in blood glucose and insulin response: they can be a useful alternative for people with diabetes (on the advice of their doctor).

SPI Polyols, Inc., 321 Cherry Lane, New Castle, DE 19720-2780. Tel: 302-576-8534; Fax: 302-576-8569.