Other names for Polyglycitol

polyglycitol syrup
polygycitol syrup

Synopsis of Polyglycitol

History

Polyglycitolis, often referred to as polyglycitol syrup or hydrogenated starch hydrolysates, has a relatively modern origin compared to traditional herbal remedies, but its core components—sugar alcohols—have been studied and utilized in various medicinal and nutritional contexts. Developed as a low-calorie sweetener, polyglycitolis is valued for its ability to provide sweetness and texture without contributing to the rapid spike in blood sugar associated with traditional sugars. Historically, sugar alcohols have been used as gentle laxatives and digestive aids, offering an alternative for those seeking relief from constipation or digestive discomfort. In the early to mid-20th century, these compounds began to appear more frequently in medicinal syrups and lozenges, addressing both palatability and therapeutic needs.

In the realm of herbal combinations, polyglycitolis has found a positive niche. Its non-cariogenic nature means it does not promote tooth decay, making it an excellent choice for herbal cough drops, throat lozenges, and syrups that blend botanicals such as licorice root, echinacea, and slippery elm. This synergy allows for the creation of products that are both effective and pleasant-tasting, encouraging consistent use of herbal remedies. Furthermore, its stability and compatibility with a wide range of herbal extracts have helped preserve the efficacy and shelf life of these products. Overall, polyglycitolis has made a valuable contribution to the modernization of medicinal and herbal products, enabling the development of safer, more palatable, and accessible remedies for health-conscious individuals.

Traditional and scientific validation

Polyglycitol syrup, commonly known as polyglycitolis, is a versatile low-calorie sweetener derived from the hydrogenation of starch hydrolysates. It primarily consists of maltitol and smaller amounts of other polyols such as sorbitol and hydrogenated oligosaccharides. Historically, polyglycitol syrup has been utilized in the food industry as a sugar substitute, especially in products meant for diabetic individuals and those seeking to reduce caloric intake, such as sugar-free candies, baked goods, and nutritional supplements.

Scientific evaluation of polyglycitol syrup highlights its beneficial properties, most notably its lower glycemic index compared to sucrose, making it a suitable ingredient for managing blood sugar levels. Several studies have demonstrated that polyols like maltitol and sorbitol are incompletely absorbed in the small intestine, resulting in a slower and lower rise in blood glucose and insulin levels. This has led to its inclusion in nutritional products formulated for weight management and glycemic control.

Clinical research has also explored the digestive tolerance and safety profile of polyglycitol syrup. Findings suggest that, when consumed in moderate amounts, it is well tolerated, though excessive intake may cause gastrointestinal discomfort due to its partial fermentation in the colon. Regulatory bodies such as the FDA and EFSA have approved its use as a food additive, reinforcing its safety in established quantities.

While current evidence supports the use of polyglycitol syrup as an effective sugar alternative, more comprehensive clinical studies are warranted to fully elucidate its long-term metabolic and health effects. Nonetheless, its contribution to offering healthier, lower-calorie nutritional products is a positive development in the field of food science.

This ingredient is used for these health conditions

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This ingredient is used to support these body systems

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Products containing Polyglycitol

We currently have no products on Caring Sunshine that contain this ingredient.