How do these sweets differ from ordinary barberry boiled sweets? — Barberry Caramel + Vitamin C, 55 g – Targad maiustused

The main difference is the absence of ordinary sugar (sucrose), although the recipe does contain caramelised starch syrup (25%). In place of sugar, two sweeteners are used: isomalt and stevia. Isomalt is a sugar alcohol that gives the sweets their familiar hard texture and is absorbed more slowly than sucrose, having a gentler effect on blood glucose levels. Stevia is a plant-based sweetener that boosts sweetness without adding calories from sugar.

The second difference is the added vitamin C. It is involved in the work of the immune system and in protecting cells from oxidative stress. In a sweet it is no substitute for a proper source of the vitamin, but it makes a familiar treat slightly more functional than ordinary boiled sweets.

The barberry flavour remains recognisable — sweet and sour, with a characteristic “nostalgic” note. So in terms of taste, this is a proper boiled sweet, not a diet substitute with a compromised flavour.

An important point: isomalt, like other sugar alcohols, can cause discomfort in people with sensitive digestion when eaten in large amounts. Moderate amounts are usually well tolerated.