Understanding the Family of Polyol Sweeteners
Many sugar-free or reduced-calorie products contain sugar alcohols, also known as polyols. While they offer sweetness with fewer calories and don't promote tooth decay, understanding the variations between them is crucial for both food manufacturers and consumers. Among the most common are maltitol, maltitol syrup, and hydrogenated glucose syrup (HGS), which are related but not identical substances.
Maltitol: The Crystalline Powder
Pure, crystalline maltitol is a sugar alcohol made by the hydrogenation of maltose, a disaccharide sugar derived from starch (often from corn or wheat). It is a white, odorless powder that is approximately 90% as sweet as sucrose (table sugar), allowing for a high degree of sweetness without the need for additional high-intensity sweeteners.
- Key properties:
- Very low cooling effect compared to other polyols, making it ideal for chocolate and baked goods.
- Non-hygroscopic, meaning it does not readily absorb moisture, which contributes to the shelf stability of products like confectionery coatings.
- Lower caloric content (~2.1 kcal/g in the US) than regular sugar (4 kcal/g).
- Low glycemic index (GI) of around 35-36, causing a slower and less significant rise in blood glucose and insulin levels compared to sucrose.
Maltitol Syrup: A Refined Liquid Form
Maltitol syrup is a type of hydrogenated starch hydrolysate (HSH) and is produced by hydrogenating high-maltose glucose syrups. Unlike its pure crystalline counterpart, maltitol syrup is a liquid and is a mixture of polyols. It typically contains 50% to 80% maltitol, with the remainder composed of sorbitol and other hydrogenated oligosaccharides.
- Key properties:
- Less sweet than pure maltitol, typically ranging from 60% to 80% sweetness compared to sucrose.
- Slightly higher caloric value (~3.0 kcal/g in the US) than crystalline maltitol, due to the presence of other polyols.
- Variable glycemic index, which can be higher than crystalline maltitol (up to 53) depending on the percentage of other polyols.
- More hygroscopic than crystalline maltitol, giving it moisture-retaining and plasticizing properties useful in confectionary.
Hydrogenated Glucose Syrup (HGS): The Broadest Category
Hydrogenated Glucose Syrup (HGS) is a general term encompassing a wide variety of polyol mixtures, also known as hydrogenated starch hydrolysates (HSH) or polyglycitol syrup. It is made by hydrogenating glucose syrups derived from starch, and its composition can vary significantly based on the production process. HGS typically contains a mixture of sorbitol, maltitol, and various higher hydrogenated oligosaccharides and polysaccharides.
- Key properties:
- Lower sweetness compared to both maltitol and maltitol syrup, with levels ranging from 20% to 50% of sucrose.
- Lower caloric density compared to sugar, though slightly variable depending on the specific composition (~2.4-3.0 kcal/g).
- Used for its bulking properties, viscosity, humectancy, and crystallization-inhibiting effects.
- Glycemic index is approximately 39, reflecting the mixture of polyols.
Comparison of Maltitol, Maltitol Syrup, and Hydrogenated Glucose Syrup
| Feature | Maltitol (Crystalline) | Maltitol Syrup | Hydrogenated Glucose Syrup (HGS) |
|---|---|---|---|
| Sweetness | 80–90% of sucrose | 60–80% of sucrose | 20–50% of sucrose |
| Form | White, crystalline powder | Viscous, clear syrup | Viscous, clear syrup |
| Main Components | >98% Maltitol | 50–80% Maltitol, Sorbitol | Sorbitol, Maltitol, Oligo- & Polysaccharides |
| Energy Content | ~2.1 kcal/g (US) | ~3.0 kcal/g (US) | ~3.0 kcal/g (US) |
| Glycemic Index | Low (approx. 35-36) | Variable (approx. 36-53) | Moderate (approx. 39) |
| Primary Function | Sweetening, bulking | Sweetening, moisture control | Bulking, moisture control, texture |
| Typical Uses | Chocolates, gum, hard candies | Confectionery, baked goods | Hard candies, baked goods, sauces |
Nutritional and Digestive Considerations
As with all sugar alcohols, moderation is key due to their incomplete absorption in the small intestine. For many people, excessive consumption can lead to gastrointestinal issues, such as gas, bloating, and a laxative effect. Maltitol is generally better tolerated than some other polyols, but sensitivities vary by individual. Individuals with Irritable Bowel Syndrome (IBS) or those following a low-FODMAP diet should be particularly cautious.
For those with diabetes, these sweeteners can be a useful tool for managing blood sugar, as they do not cause the same rapid spike as sugar. However, because they still contain carbohydrates and calories, they are not a “free food” and must be accounted for in dietary planning. The American Diabetes Association suggests a calculation for carb counting if sugar alcohol content is more than 5 grams.
Food Labeling and Making Informed Choices
When reading food labels, you may see these ingredients listed in several ways. Maltitol may be specified directly, or it may be grouped under the broader umbrella of “sugar alcohols”. Hydrogenated glucose syrups are often identified by terms like "hydrogenated starch hydrolysates" (HSH). It is important to remember that “sugar-free” does not automatically mean low-carb, low-calorie, or free of glycemic impact. Always read the nutrition facts to understand the total carbohydrate and calorie content.
Ultimately, the choice of sweetener depends on individual health goals, dietary sensitivities, and the desired function in a food product. While maltitol, maltitol syrup, and HGS are distinct in their properties, they all serve as reduced-calorie alternatives to sugar. Informed decisions require a clear understanding of their differences. For more information, the organization Polyols.org offers extensive resources on these ingredients and their applications.
Conclusion
In summary, maltitol, maltitol syrup, and hydrogenated glucose syrup are related sweeteners but are not interchangeable. Maltitol is a specific, high-purity crystalline sugar alcohol. Maltitol syrup is a liquid blend with a lower percentage of maltitol. Hydrogenated glucose syrup (HGS) is a broader category of polyol mixtures that can include maltitol syrup. Each has different levels of sweetness, calories, and effects on digestion, but all provide a lower-calorie sweetening alternative to sugar with dental health benefits. Navigating the world of sugar replacements requires careful reading of food labels and understanding the specific properties of each ingredient.
