HSH is a sugar alcohol ... actually a group of sugar alcohols (hydrogenated glucose syrup, maltitol syrup and sorbitol syrup). HSH are produced by the partial hydrolysis of corn, wheat or potato starch and subsequent hydrogenation of the hydrolysate at high temperature under pressure. They are mostly used in sugar-free hard candies because they don't crystalize or turn "gummy" when exposed to humid conditions.

Like maltitol and other polyols, HSH are absorbed and metabolized slower than sugar, and so have less impact on blood glucose and insulin. Nonetheless they do contribute some calories (3 cal per g). And they can cause similar laxative properties as other polyols.

You can read more information at the site linked in tofi's post.


hth,

Doreen