Nutristant
February 18, 2026

Polyglycitol Syrup (INS 964): Safety, Uses, and Blood Sugar Impact

Answer Snapshot

  • What it is: A low-calorie sugar alcohol syrup made by hydrogenating corn or wheat starch hydrolysates, containing maltitol, sorbitol, and higher polyglycitols.
  • Safety consensus: JECFA, FDA, and EFSA have approved it as safe with an acceptable daily intake (ADI) of 0-10 mg/kg body weight.
  • Common uses: Sugar-free baked goods, confectionery, beverages, and oral care products for texture and sweetness.
  • Blood sugar impact: Minimal glycemic response; 50-75% fewer calories than sucrose.
  • Who should be careful: Individuals with irritable bowel syndrome (IBS) or sensitive digestive systems may experience bloating at high doses.
  • Label names / aliases: INS 964, polyglycitol syrup, hydrogenated glucose syrup, hydrogenated starch hydrolysate (HSH).

Quick Facts Table

ParameterDetails
Ingredient NamePolyglycitol Syrup
INS Code964
Functional ClassSweetener, Humectant, Bulking Agent
Sweetness Potency70-90% relative to sucrose (varies by composition)
Caloric Value2.0-3.0 kcal/g (theoretical; ~50-75% less than sucrose)
ADI0-10 mg/kg body weight (JECFA, 1998)
StabilityHeat stable up to 180°C; pH stable between 3.0-8.0
Blood Sugar ImpactLow glycemic index (GI < 30); minimal insulin response
Typical Label NamesPolyglycitol syrup, INS 964, hydrogenated glucose syrup, hydrogenated starch hydrolysate

What is Polyglycitol Syrup (INS 964)?

Polyglycitol syrup (INS 964) is a complex sugar alcohol mixture produced by the catalytic hydrogenation of corn or wheat starch hydrolysates. Its composition varies by manufacturer but typically includes 40-60% maltitol, 10-20% sorbitol, and 20-40% higher molecular weight polyglycitols (e.g., maltotriitol, maltotetraitol).

Unlike pure sugar alcohols like maltitol or sorbitol, polyglycitol syrup’s blend of components gives it unique functional properties: it retains moisture better than sucrose, provides a smooth texture in baked goods, and resists crystallization in confectionery. The Codex Alimentarius Commission classifies it as a multi-functional food additive, approved for use in over 20 food categories globally.

Is Polyglycitol Syrup Safe to Consume?

Yes, polyglycitol syrup has been thoroughly evaluated by leading food safety authorities:

  • JECFA: In 1998, the Joint FAO/WHO Expert Committee on Food Additives established an acceptable daily intake (ADI) of 0-10 mg/kg body weight, noting no adverse effects in long-term animal studies.
  • FDA: Approved it as a GRAS (Generally Recognized As Safe) ingredient for use in food and oral care products, with no restrictions beyond good manufacturing practices.
  • EFSA: The European Food Safety Authority confirmed the ADI of 0-10 mg/kg body weight in 2011, concluding that it does not pose genotoxic or carcinogenic risks.

At typical consumption levels (10-20 g/day for most adults), polyglycitol syrup is well-tolerated. High doses (>50 g/day) may cause mild gastrointestinal symptoms like bloating, flatulence, or diarrhea in sensitive individuals, a common side effect of sugar alcohols due to their slow absorption in the small intestine.

Does Polyglycitol Syrup Raise Blood Sugar or Affect Metabolism?

Polyglycitol syrup has a minimal impact on blood glucose and insulin levels compared to sucrose. Here’s why:

  • Glycemic Index (GI): With a GI of 20-30 (vs. sucrose’s 100), it causes a slow, gradual rise in blood sugar rather than a sharp spike.
  • Metabolism: The sugar alcohols in polyglycitol syrup are absorbed slowly in the small intestine via passive diffusion. Unabsorbed portions are fermented by gut bacteria in the large intestine, producing short-chain fatty acids that provide some energy but do not significantly affect blood glucose.
  • Caloric Value: Regulatory authorities assign it 2.0-3.0 kcal/g, compared to sucrose’s 4.0 kcal/g. However, at real-world use levels, its practical caloric contribution is often lower due to incomplete absorption.

This makes polyglycitol syrup a suitable option for individuals with diabetes or those following low-glycemic diets, as part of an overall balanced eating plan.

Is Polyglycitol Syrup Heat Stable and pH Stable?

Yes, polyglycitol syrup exhibits excellent stability under most food processing conditions:

  • Heat Stability: It remains stable at temperatures up to 180°C, making it suitable for baking, frying, and pasteurization processes. Unlike sucrose, it does not caramelize easily, which helps maintain product color consistency in baked goods.
  • pH Stability: It is stable across a wide pH range (3.0-8.0), making it ideal for acidic beverages, fruit fillings, and low-pH confectionery. It does not hydrolyze or degrade in acidic environments, preserving its functional properties throughout shelf life.
  • Humectancy: Its hygroscopic nature helps retain moisture in baked goods, extending their freshness and preventing staling. This makes it a popular replacement for sucrose in sugar-free breads, cookies, and cakes.

What Foods and Products Commonly Contain Polyglycitol Syrup?

Polyglycitol syrup is used in a variety of food and personal care products due to its versatility:

  • Sugar-Free Confectionery: Chocolates, hard candies, chewing gum, and caramels, where it provides sweetness without promoting tooth decay.
  • Baked Goods: Sugar-free breads, muffins, and pastries, where it acts as a bulking agent and moisture retainer.
  • Beverages: Low-calorie soft drinks, fruit juices, and sports drinks, to enhance sweetness without adding excessive calories.
  • Oral Care Products: Toothpaste and mouthwash, where its non-fermentable properties help prevent dental caries.
  • Processed Foods: Frozen desserts, jams, jellies, and salad dressings, to improve texture and extend shelf life.

It is often combined with high-intensity sweeteners like sucralose or stevia to achieve the desired sweetness level while maintaining product texture.

How Does Polyglycitol Syrup Compare with Other Sweeteners or Alternatives?

When compared to other common sweeteners, polyglycitol syrup offers unique advantages and tradeoffs:

  • vs. Sucrose: 50-75% fewer calories, lower glycemic response, and better moisture retention, but may cause digestive issues at high doses.
  • vs. Maltitol Syrup: Similar composition but with higher levels of higher polyglycitols, which reduce crystallization in confectionery and improve long-term stability.
  • vs. Sorbitol: Less likely to cause diarrhea at equivalent doses, and provides a more sucrose-like texture in baked goods.
  • vs. High-Intensity Sweeteners (e.g., Stevia): Acts as a bulking agent and provides texture, whereas high-intensity sweeteners only add sweetness. It is often used in combination with these to mimic the mouthfeel of sugar.
  • vs. Erythritol: Higher caloric value but better heat stability; erythritol may cool the mouthfeel in confectionery, while polyglycitol syrup has a neutral taste.

Formulators choose polyglycitol syrup for its balance of sweetness, texture, and stability, especially in products where sugar reduction requires maintaining the original product’s mouthfeel and shelf life.

Official References

Medical/Legal Disclaimer

This content is for informational purposes only and should not be construed as medical advice. Food additive regulations may vary by country; always check local labeling laws and consult a healthcare professional before making dietary changes, especially if you have pre-existing medical conditions or digestive sensitivities. The information provided is based on current scientific consensus but does not replace personalized medical guidance.