[1] The HSH family of polyols is an approved food ingredient in Canada, Japan, and Australia.
Because in HSHs the starch is not completely hydrolyzed, a mixture of sorbitol, maltitol, and longer chain hydrogenated saccharides (such as maltotriitol) is produced.
It is used to add bulk, body, texture, and viscosity to mixtures, and can protect against damage from freezing and drying.
Similar to xylitol, hydrogenated starch hydrolysates are not readily fermented by oral bacteria and are used to formulate sugarless products that do not promote dental caries.
HSHs are also more slowly absorbed in the digestive tract, thus, have a reduced glycemic potential relative to glucose.