SPI POLYOLS PRODUCT LINE:

Base Polyols: Innovation Products: Formulated Systems: Liquid sorbitol, crystalline sorbitol and mannitol Maltitol syrup, Polyglycitol (HSH powder and liquid), crystalline maltitol, xylitol Combinations of polyols and other food ingredients designed to create highly functional, value-added ingredient systems

Base Polyols
Product Name Mannitol Mannogem Mannitol Powder Sorbitol SORBO 70% Liquid Sorbitol A-625 Noncrystallizing Sorbitol Solution Sorbogem 1162 Sorbogem 834 Sorbogem 712 Sorbogem Fines Description Mannitol powder Liquid sorbitol solution Liquid sorbitol solution Crystalline sorbitol Crystalline sorbitol Crystalline sorbitol Crystalline sorbitol Typical Properties 100% <150 70% Solids 70% Solids
Coarse

Key Feature Nonhygroscopic, Inert Sweet, bodying agent, USP Non-crystallizing product, NF Very soluble, 60% as sweet as Very soluble, 60% as sweet as Very soluble, 60% as sweet as Very soluble, 60% as sweet as

sucrose sucrose sucrose sucrose

Innovation Products
Product Name Maltitol Maltisweet CM40 Crystalline Maltitol Maltisweet CM100 Crystalline Maltitol Maltisweet M95 Maltitol Syrup Maltisweet MH80 Maltitol Syrup Maltisweet MH65 Maltitol Syrup Maltisweet 3145 Maltitol Syrup Maltisweet IC Maltitol Syrup Hystar 5875 Maltitol Syrup Maltisweet B Maltitol Syrup Polyglycitol (HSH) Hystar 3375 Hystar 4075 Stabilite SD 30/SD 60 Xylitol SORBO X45 Maltose Sunmalt S Description Crystalline maltitol Crystalline maltitol Maltitol solution Maltitol syrup Maltitol syrup Maltitol syrup Maltitol syrup Maltitol syrup Maltitol syrup Polyglycitol (HSH) Polyglycitol (HSH) Polyglycitol (HSH) Sorbitol/xylitol solution Crystalline Maltose Typical Properties >94% Maltitol >94% Maltitol >90% Maltitol >72% Maltitol >60% Maltitol Approx. 65% Maltitol Approx. 16% HP4+ Approx. 60% Maltitol >50% Maltitol >55% HP4+ Approx. 41% HP4+ >90% HP3+ 55% sorbitol/45% xylitol 92% Maltose Key Feature 90% as sweet as sucrose, direct sucrose replacement 90% as sweet as sucrose, direct sucrose replacement 90% as sweet as sucrose, extender of crystalline maltitol Maximum sweetness and maximum stability Optimal balance of sweetness and stability Noncrystallizing, balanced sweetness and stability Replacement for sucrose and CSS in NSA ice cream Noncrystallizing, balanced sweetness and stability Maximum stability, labeled as maltitol syrup More long-chain polymers. Very stable. High stability. Powder, non-reactive, no laxation effect Noncrystallizing (developmental) 30% as sweet as sucrose. Low melting point.

Formulated Systems
Product Name DC Chewing Gum C Custom Sweeteners Chocolate Premix Glystar Description Typical Properties Key Feature Can be made into different shapes or characters Ease of use benefit Developmental - ease of use benefit Combines functional benefits of glycerin and other polyols Free flowing chewing gum powder Directly compressible Polyol(s) plus high intesity sweetener(s) Uniform dipersion in liquid or crystalline form Sweeteners plus common solids Free flowing powder, used in chocolate particle size <30 micons Blends of glycerin with other polyols Control of humectancy, water activity and moisture balance
TM

SPI Polyols, Inc. 321 Cherry Lane New Castle, DE 19720-2780

Fine

Tel: 302-576-8600 800-789-9755 Ext. 8600 Fax: 302-576-8569

www.spipolyols.com
The information and recommendations in this publication are, to the best of our knowledge, accurate. However, because of numerous factors affecting test results seller makes no warranty of any kind, express or implied, other than the product conforms to its applicable current standard specifications. Statements concerning the use of the products or formulations described herein are not to be construed as recommending the infringement of any patent. AMALTY is a registered trademark of Towa Chemical Industry Co., Ltd. and SUNMALT-S is a trademark of Hayashibara Co. LTD.