HYSTAR® 4075 Polyglycitol Syrup - 270024
- CAS Number
- 68425-17-2
- EC Number
- 270-337-8
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.
Properties
- Physical Form
- Liquid
Product families
- Bakery
- Cereals & Snacks
- Confectionery
- Convenience Foods
- Desserts & Fruit Preparations
Other characteristics
- Brand
- HYSTAR
- Functions
Humectant, Nutritive Sweetener, Viscosity Modifier
- Ingredient Name
- Polyglycitol
- 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; 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 Cal/100 g
- Note
- * Not present at level of quantification.
- Odor
- No detectable foreign odor
- Flavor
- Clean - sweet taste
- Markets
- Food & Nutrition
- Shelf LIfe
- 12 Months
- Ingredient
- Polyglycitol
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Totes (IBC)
- Storage Condition
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.
- Chemical Inventories
- AICS (Australia)
- DSL (Canada)
- EINECS (EU)
- IECSC (China)
- ISHL (Japan)
- KECI (Korea)
- NZIoC (New Zealand)
- TSCA (USA)
- Food Additive Number
- E 964, INS 964
- Benefits and Features
- Humectant
- Stabilizing agent
- Non-reactive
- Viscosity aid
- Packaging Information
- Bulk
- Totes
- Drums
- Food Ingredients Features
- Enhanced Shelf Life
- Improved Water Retention
- Stabilizing
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Water Content | 25 | % |
| Relative Sweetness (vs. Sucrose) | 50 | % |
| Hygroscopicity | Medium | — |
| Viscosity (at 25°C) | 2300 | cPs |
| Caloric Value | 3 | kcal/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. |
Table 2 of 3
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Aerobic Microbial Count | max. 1000 | cfu/g |
| Yeast and Molds Count | max. 100 | cfu/g |
Table 3 of 3
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 226 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium * | max. 2 | mg/100g |
| Total Carbohydrates | 75.4 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars | 0 | g/100g |
| Added Sugars | 0 | g/100g |
| Sugar Alcohols | 75.4 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
