Hydrogenated Starch Hydrolysate
Synopsis of Hydrogenated Starch Hydrolysate
History
Hydrogenated Starch Hydrolysate (HSH) is a group of sugar alcohols derived from the partial hydrolysis and subsequent hydrogenation of starch, typically from corn, wheat, or potatoes. While HSH is a relatively modern ingredient, first appearing in the mid-20th century as advancements in food science allowed for its commercial production, its roots can be traced to the longstanding use of starch and its derivatives in traditional remedies. Historically, starch-based preparations were used in various medicinal concoctions as carriers for herbal extracts and as soothing agents for digestive ailments. With the advent of hydrogenation techniques, HSH emerged as a safer, non-cariogenic sweetener, gaining recognition for its ability to provide sweetness without negatively impacting dental health or causing dramatic spikes in blood sugar levels.
In the realm of herbal combinations, HSH has played an important role as a palatable vehicle for delivering active botanical compounds. Its mild, pleasant taste and excellent solubility enhance the acceptability of herbal syrups, lozenges, and chewable supplements, making it easier for individuals—especially children and the elderly—to benefit from herbal remedies. The use of HSH in combination with herbs such as echinacea, elderberry, and licorice root has enabled the development of effective and enjoyable formulations for immune support, throat soothing, and energy enhancement. Furthermore, its prebiotic potential may synergize with certain herbal ingredients, promoting gut health and overall well-being. Overall, hydrogenated starch hydrolysate has positively contributed to the evolution of medicinal and herbal products, improving both their sensory qualities and health benefits.
Traditional and scientific validation
Hydrogenated Starch Hydrolysate (HSH) is a group of sugar alcohols derived from the partial hydrolysis and subsequent hydrogenation of starch, typically sourced from corn, wheat, or potatoes. Since its development in the mid-20th century, HSH has gained widespread use as a bulk sweetener in various nutritional products, including sugar-free candies, chewing gums, meal replacements, and protein bars. Its primary appeal lies in its ability to provide sweetness and texture similar to sucrose, but with fewer calories and a lower glycemic response.
Scientifically, HSH has been studied for its role in dental health. Several clinical and laboratory investigations suggest that, unlike sucrose, HSH does not readily promote tooth decay because oral bacteria ferment it less efficiently. This characteristic has led to its inclusion in many sugar-free and tooth-friendly products. Furthermore, research has shown that HSH has a minimal impact on blood glucose and insulin levels, making it a valuable alternative for people with diabetes or those seeking to control their carbohydrate intake.
Despite these advantages, the body of clinical research on HSH remains limited compared to other sugar alcohols like xylitol or sorbitol. Some studies have addressed its digestive tolerance, noting that excessive consumption may cause gastrointestinal discomfort. Overall, while more comprehensive studies are needed to fully validate all its health effects, the existing evidence supports HSH’s positive contributions to reduced-calorie and sugar-free nutritional products, especially in the realms of oral health and glycemic control.
Hydrogenated Starch Hydrolysate is used to support these body systems
Teeth (Scientific)
