How do these boiled sweets differ from ordinary sugar-free sweets? — Raspberry Caramel + Vitamin C Sugar-Free, 55 g – CORP DI&DI

Most sugar-free sweets are based on a single sweetener — most often maltitol or sorbitol. These boiled sweets use isomalt, a sugar alcohol with a milder sweetness profile that gives a feel close to an ordinary boiled sweet, but without a harsh sugary note. Steviol glycosides have also been added — a plant-based sweetener that enhances sweetness without the calories of sugar. This combination gives a dessert-like taste, but bear in mind that in addition to the sweeteners, the composition includes caramelised starch syrup (25%), and starch syrup is a source of sugars.

The second difference is the presence of vitamin C as a functional ingredient. It is not just a flavour additive: the sweets can be seen as a small source of vitamin C during the day, although they are no substitute for a balanced diet.

The flavour profile is raspberry with a slight tartness, which is less common in sugar-free sweets than neutral fruit varieties. The boiled-sweet format (rather than a chewy sweet) means that the sweetness is released gradually — a small amount is often enough to satisfy a craving for something sweet.

If you are sensitive to sugar alcohols or sweeteners, go by your personal tolerance: isomalt and steviol glycosides are tolerated differently depending on individual characteristics. The sweets are not eaten if you are allergic to any of the ingredients; in addition, according to the label they may contain traces of eggs, dairy products, nuts and peanuts.