Sweet dreams

Use Fibersol®-2 digestion resistant maltodextrin in your confectionery products and consumers will start looking at fiber in a whole new way! Learn more at w ww.fibersol.com.

Compatible with Confectionery Products

  • Increases total soluble fiber
  • Requires minimal formulation and process adjustments
  • Heat stable
  • No added flavor, taste
  • Compatible with reduced sugar, low sugar, sugar free and no sugar added applications

Fiber Claim*

  • "Good source of Fiber” 2.8g of Fibersol®-2 (2.5g fiber) / serving / 10% RDI per serving
  • “Excellent source of Fiber” 5.6g of Fibersol®-2 (5.0g fiber) / serving / 20% RDI per serving

No Added Sugar and Sugar Free Foods

Fibersol®-2 contains very few simple sugars for your consideration of a “no sugar added” or “sugar free” claim (21CFR101.60) and can be used up to 10 grams (dry basis) in any food application while only providing 0.20 grams of sugars (typical value).

Beneficial Effects:

  • Replaces some sugar and/or corn syrup calories (Fibersol®-2 has only 1.6 kcal/g compared to 4 kcal/g for sugar and corn syrup)
  • Fully soluble
  • Improves sweet taste (to more sugar-like flavor) of high intensity sweeteners
  • Improves richness / mouthfeel

* Additional qualifications apply, must meet minimum claim requirements


  • Hard candy
  • Chocolates
  • Chocolate centers
  • Fillings
  • Non-chocolate
  • “Good for You” confections
  • Coatings
  • Compounded flavorings
  • Soft chewable candies
  • Jellies
  • Gummies
  • Caramel
  • Toffee
  • Fudges
  • Marshmallows
  • Nougats
  • Citrus Tables