# Commission Regulation (EU) No 1050/2012 of 8 November 2012 amending Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards Polyglycitol syrup (Text with EEA relevance), Annex

Extent: E+W+S+N.I.

In the Annex to Regulation (EU) No 231/2012 the following entry for E 964 is inserted after the entry for E 962:
‘ E 964 POLYGLYCITOL SYRUP
Synonyms
Hydrogenated starch hydrolysate, hydrogenated glucose syrup and polyglucitol
Definition
A mixture consisting mainly of maltitol and sorbitol and lesser amounts of hydrogenated oligo- and polysaccharides and maltrotriitol. It is manufactured by the catalytic hydrogenation of a mixture of starch hydrolysates consisting of glucose, maltose and higher glucose polymers, similar to the catalytic hydrogenation process used for the manufacture of maltitol syrup. The resulting syrup is desalted by ion exchange and concentrated to the desired level.
Einecs
Chemical name
Sorbitol: D-glucitol
Maltitol: (α)-D-Glucopyranosyl-1,4-D-glucitol
Chemical formula
Sorbitol: C6H14O6
Maltitol: C12H24O11
Molecular weight
Sorbitol: 182,2
Maltitol: 344,3
Assay
Content not less than 99 % of total hydrogenated saccharides on the anhydrous basis, not less than 50 % higher molecular weight polyols, not more than 50 % of maltitol and not more than 20 % of sorbitol on the anhydrous basis.
Description
Colourless and odourless clear viscous liquid
Identification
Solubility
Very soluble in water and slightly soluble in ethanol
Test for maltitol
Passes test
Test for sorbitol
To 5 g of the sample add 7 ml of methanol, 1 ml of benzaldehyde and 1 ml of hydrochloric acid. Mix and shake in a mechanical shaker until crystals appear. Filter the crystals and dissolve in 20 ml of boiling water containing 1 g of sodium bicarbonate. Filter the crystals, wash with 5 ml of a water-methanol mixture (1 in 2) and dry in the air. The crystals of the monobenzylidine derivative of sorbitol so obtained melt between 173 and 179 °C.
Purity
Water content
Not more than 31 % (Karl Fischer method)
Chlorides
Not more than 50 mg/kg
Sulphates
Not more than 100 mg/kg
Reducing sugars
Not more than 0,3 %
Nickel
Not more than 2 mg/kg
Lead
Not more than 1 mg/kg
’

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Source: https://www.legislation.gov.uk/eur/2012/1050/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-1050/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.