Lycasin

Lycasin is a trade name given by Roquette for hydrogenated glucose syrup (hydrogenated starch hydrolysates).^[1] One of the major components of Lycasin is maltitol, derived from the hydrogenation of maltose. Depending on the dextrose equivalent (DE) of the syrup used in the hydrolysis, a variety of products can be made, with the name "lycasin" normally being reserved for lycasin 80/55 (80 referring to the dry content and 55 to the dextrose equivalent). The other grades (e.g. 75/60 and 80/33) are referred to as Polysorb,^[2] but should not be confused with the polyglycolic acid suture of the same name which is produced by a different company.^[3]

Lycasin's known side effects in adults include bloating, abdominal cramps, intestinal gurgling or rumbling (borborygmi), and flatulence.^[4] Some cases of extremely intense intestinal distress have been reported from consuming foods containing Lycasin.

References

^ Mitchell, Helen Buss (2006). Sweeteners and Sugar Alternatives in Food Technology. Wiley-Blackwell. ISBN 978-1-4051-3434-7.
^ Altschul, Aaron M. (1993). Low-calorie foods handbook. New York: M. Dekker. ISBN 978-0-8247-8812-4.
^ "Polysorb™ Braided Absorbable Sutures".
^ Lee, A.; Wils, D.; Zumbé, A.; Storey, DM (2002). "The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC". European Journal of Clinical Nutrition. 56 (8): 755–764. doi:10.1038/sj.ejcn.1601389. PMID 12122552. S2CID 35353443.

[isbn1-4051-3434-8-1] Mitchell, Helen Buss (2006). Sweeteners and Sugar Alternatives in Food Technology. Wiley-Blackwell. ISBN 978-1-4051-3434-7.

[isbn0-8247-8812-5-2] Altschul, Aaron M. (1993). Low-calorie foods handbook. New York: M. Dekker. ISBN 978-0-8247-8812-4.

[3] "Polysorb™ Braided Absorbable Sutures".

[4] Lee, A.; Wils, D.; Zumbé, A.; Storey, DM (2002). "The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC". European Journal of Clinical Nutrition. 56 (8): 755–764. doi:10.1038/sj.ejcn.1601389. PMID 12122552. S2CID 35353443.

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