Glucose syrup, hydrogenated

Sweeteners can be divided into two groups, nonnutritive and nutritive sweeteners. The nonnutritive sweeteners include saccharin, cyclamate, aspartame, acesulfame K, and sucralose. There are also others, mainly plant extracts, which are of limited importance. The nutritive sweeteners are sucrose glucose fructose invert sugar and a variety of polyols including sorbitol, mannitol, malt-itol, lactitol, xylitol, and hydrogenated glucose syrups. 

Hydrogenated Glucose Syrup is made by hydrogenating a high maltose glucose syrup. 

E965 hydrogenated glucose syrup Finmalt L Lycasin HBC Lycasin 80/55 Maltisorb 75/75 Maltisweet 3145 maltitol syrup. 

These products are a special enzyme-converted glucose syrup which is then hydrogenated. 

ChEiiacteristics of dextrins and glucose syrups can be explored by combinations of different solution properties. Although the solution properties of each depict different aspects of dextrin behaviour they are probably all mediated by hydrogen-bonding and are of direct relevance to the applications of these molecules in food and biotechnology. 

The industrial product is obtained by - hydrogenation of pure D-glucose solutions or high-level glucose syrups. 

Polyols occur in many plant products. Sorbitol was first isolated from the berries of mountain ash (Sorbiis aucuparia). Commercially sorbitol is manufactured by the hydrogenation of glucose. Marmitol occurs in many terrestrial and marine plants. Potential food applications of polyols include confectionery products, bakery products, deserts, jams and marmalade. Sorbitol is an excellent moisture conditioner and is used in pharmaceutical preparations such as elixirs and syrups. Sorbitol, as a humectant in creams and lotions helps to stabilize the water content, providing better moisture control. The use of sorbitol or xylitol in toothpaste and mouthwashes is highly desirable. 

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