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HYSTAR® 4075 Polyglycitol Syrup - 270024

HYSTAR® 4075 Polyglycitol Syrup - 270024 is a specialized polyglycitol syrup crafted for applications such as caramel, taffy, and chocolate centers, where it plays a crucial role in enhancing moisture retention and extending shelf life. With its multifunctional properties as a viscosity modifier, humectant, and nutritive sweetener, it meets high standards of quality and cleanliness.

Brand: HYSTAR (12 products)

Ingredient Name: Polyglycitol

Functions: Humectant, Nutritive Sweetener, Viscosity Modifier

Labeling Claims: Allergen-free, Butylated Hydroxyanisole-free, Colorants-free, Dairy-free, Gluten-free, Kosher, Monosodium Glutamate (MSG)-free, Non-GMO, Non-Reactive, Not Listed In California Proposition 65, Soy-free, Wheat-free

Calories (Energy): 226.0 - 226.0 Cal/100 g

Physical Form: Liquid

Technical Data SheetSafety Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Polyglycitol
Food Ingredients Functions
Humectant,
Nutritive Sweetener,
Viscosity Modifier
CAS No.
68425-17-2
Food Additive Number
E 964, INS 964
Ingredients
Polyglycitol
EC No.
270-337-8
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Other Functional Additives
Food Ingredients — Taste & Flavor
Sweeteners & Syrups
Food Ingredients — Texture & Consistency
Starches & Thickeners

Features & Benefits

Labeling Claims
Allergen-free,
Butylated Hydroxyanisole-free,
Colorants-free,
Dairy-free,
Gluten-free,
Kosher,
Monosodium Glutamate (MSG)-free,
Non-GMO,
Non-Reactive,
Not Listed In California Proposition 65,
Soy-free,
Wheat-free
Food Ingredients Features
Enhanced Shelf Life,
Improved Water Retention,
Stabilizing
Features and Benefits
  • Humectant
  • Stabilizing agent
  • Non-reactive
  • Viscosity aid

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery,
Cereals & Snacks,
Confectionery,
Convenience Foods,
Desserts & Fruit Preparations
Food & Nutrition Applications
Candies,
Caramels,
Chewing Gum,
Chocolates,
Confectionery Products,
Filling Applications,
Fudge,
Hard Boiled Candy,
Jams,
Jellies,
Nougat,
Snacks,
Syrups,
Toffee

Properties

Physical Form
Liquid
Odor
No detectable foreign odor
Flavor
Clean - sweet taste
Typical Properties
ValueUnitsTest Method / Conditions
Water Content25%-
Relative Sweetness (vs. Sucrose)50%-
HygroscopicityMedium--
Viscosity (at 25°C)2300cPs-
Caloric Value3kcal/g, d.b.-
pH (14% w/w in Water)5 - 7.5--
Polyol Distribution (HP1, Sorbitol)13% d.b.-
Polyol Distribution (HP2, Maltitol)35% d.b.-
Polyol Distribution (HP3+)52% d.b.-
Microbiological Values
ValueUnitsTest Method / Conditions
Total Aerobic Microbial Countmax. 1000cfu/g-
Yeast and Molds Countmax. 100cfu/g-
Nutritional Information
ValueUnitsTest Method / Conditions
Calories226--
Calories From Fat0--
Total Fat *max. 0.1g/100g-
Cholesterol0mg/100g-
Sodium *max. 2mg/100g-
Total Carbohydrates75.4g/100g-
Dietary Fiber0g/100g-
Total Sugars0g/100g-
Added Sugars0g/100g-
Sugar Alcohols75.4g/100g-
Protein *max. 0.1g/100g-
Vitamin D0mcg/100g-
Calcium *max. 2mg/100g-
Iron *max. 0.2mg/100g-
Potassium *max. 10mg/100g-
Ash Content *max. 0.1g/100g-
Note

* Not present at level of quantification.

Regulatory & Compliance

Certifications & Compliance
FSSC 22000,
GFSI Certified,
Generally Recognized As Safe (GRAS),
ISO 22000,
Kosher,
Non-GMO Project Verified
Chemical Inventories
AICS (Australia),
DSL (Canada),
EINECS (EU),
IECSC (China),
ISHL (Japan),
KECI (Korea),
NZIoC (New Zealand),
TSCA (USA)
Regulatory Data
  • CAS Number : 68425-17-2
  • United States
    • GRAS : Self-affirmed
    • Labeling : Polyglycitol Syrup or Hydrogenated Starch. Hydrolysate
  • Canada
    • Food Additive
    • Labeling : Hydrogenated Starch. Hydrolysate

Packaging & Availability

Packaging Type
Bulk,
Drums,
Totes (IBC)
Packaging Information
  • Bulk
  • Totes
  • Drums

Storage & Handling

Shelf Life
12 Months
Storage Conditions

Recommended storage temperature is 60 °F -100°F (16 °C -38°C). Shelf life is 12 months. Every 12 months retest water, reducing sugar and assay (sorbitol and maltitol) every 12 months.