Hydrogenated glucose syrup is a modified glucose syrup — treated by hydrogenation to convert its sugars into sugar alcohols (mainly maltitol and sorbitol) — used as a bulk sweetener in sugar-free and reduced-sugar confectionery. It provides the body, chew, and sweetness of sugar syrup (about half to two-thirds sugar’s sweetness) without the sucrose that feeds dental decay — though its polyols are only partially absorbed, so excess causes the familiar laxative effect warned of on labels. Sugar-free gums, diabetic chocolates, and “no added sugar” sweets rely on it. Like all polyol ingredients, it must be declared, and products exceeding thresholds carry the laxative warning — the price of guilt-free sweetness.