Hydrolysed Hydrogenated Corn Starch

Commonly known as:   Hydrogenated Starch Hydrolysate (INCI), a polyglycitol syrup.

Botanical name:   Zea mays L.

Extraction process:   Partial hydrolysis of corn starch, thereby creating dextrins (glucose and short glucose chains), followed by a hydrogenation process to convert the dextrins into sugar alcohols.

Family:   Poaceae.

Extracted part of the plant:   Seeds.

Cultivation area, origin:   Originally from Mexico and now cultivated worldwide.

Blooming:   From mid-July to early August.

Origin, provenance:   /

Phytochemical composition:   A blend of several polyalcohols such as sorbitol, maltitol, and longer-chain hydrogenated saccharides (such as maltotriitol).

Sensory properties:   Appearance: Viscous liquid; Colour: Colourless; Odour: Odourless.

Physical properties:   Low sweetening power.

Concerns:   Humectant, moisturising, antifungal, anti-inflammatory.

Effect:   All skin types, particularly dry and dehydrated skin; all hair types, especially dry, brittle hair.