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Sugar-free candy is one of the fastest-growing confectionery segments, and polyols are the reason it is possible. They behave differently from sugar, so the cook and the label both need attention.
Cooking with polyols
Polyols dissolve and crystallise differently from sucrose, and some are more sensitive to moisture. The cook temperature and cooling regime must be adjusted to reach the target texture without graining.
Texture and mouthfeel
- Hard candy needs a syrup blend that stays glassy and clear.
- Chewy candy needs the right humectant balance to stay soft.
- Some polyols add a cooling sensation that suits mints but not chocolate.
Practical tip: test texture after accelerated ageing; sugar-free candy can change more over time than sugar candy.
Labelling
Polyols must be declared with their energy value, and a laxative warning may be required above a threshold. Plan the pack and the serving size so the claim stays compliant.
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