Steviol glycosides (E 960) belong to the group of natural intense sweeteners. They are found in nature in stevia leaves. Source: stevia leaves. Advantages of use in food production: 1. Allows the production of a wide range of sugar-free products. 2. Have zero calories. 3. Have an intense sweet taste - the sweetness profile relative to sucrose is 200. 4. Does not cause caries. 5. Have a zero glycemic index - suitable for dietary nutrition. 6. Are a stable sweetener. Resistant to heat treatment. 7. Gives a bitter taste in case of overdose. Application in confectionery production: Products Advantages of application Chewing gum reduction of caloric content combination with other sweeteners to achieve the required sweetness profile Soft/hard candy Chewing and jelly candies, jams Cereal bars Fruit fillings Cookies, biscuits, muffins Drinks Ice cream, sorbet Dairy products (yoghurts, mousses) The carbohydrate composition of confectionery products can also be modified by using substances that are polysaccharides in chemical structure, but in the body perform the functions of soluble dietary fiber, instead of sugar-containing ingredients with a high GI. These are isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, etc. Their physiological value is that, being prebiotics, they serve as a substrate for probiotics, in particular bifidobacteria. The prebiotic properties of these polysaccharides are due to the fact that they are not broken down or absorbed in the stomach and small intestine, but upon reaching the large intestine, they are fermented by bifidobacteria, forming short-chain fatty acids that reduce the pH of the internal intestinal environment and stimulate peristalsis. Polysaccharides with the functions of soluble dietary fiber have a pleasant slightly sweet taste, neutral color and smell, and very low calorie content. Their use in food products does not increase blood glucose levels or stimulate insulin production. They are successfully used in the creation of fat-free and low-fat products with improved texture, being fat substitutes and imitators capable of creating a sensation in the mouth similar to the fat component. The virtually neutral taste of these polysaccharides allows them to be combined with both polyols and intense sweeteners to impart sweetness to confectionery products for patients with type 2 diabetes. When using such combinations, it is necessary to take into account the quantitative limitations of these ingredients in the composition of the products being developed, since many of them have a pronounced laxative effect.