The basic ingredients to make lollipops are popsicles, sugar, gum, corn syrup, and stabilizers. When you combine them, they give the lollipop a texture known as ‘mouthfeel’, which is pleasant to consume. The presence of the sugars and stabilizers makes the lollipop soften in the air, making it edible instead of just melting like ice cubes.

Homogenization is important step in the lollipop production. You need to ensure proper candy mixing to get the concentrated syrup that forms the lollipop. After that, manufacturers use candy depositors, as they offer a variety of molds and accuracy in filling them with homogenized candy.

To produce sugar-free candies, use substitutes like neotame, isomalt, maltitol, and sucralose. Known as sugar alcohols, they are all lower in calories compared to regular sugar. They originate from fruits and vegetables, which means they are natural options. The only possible health concern with them is that, when eaten in large amounts, they can have a laxative effect, causing bloating.

These substitutes are 90% as sweet as sugar so they do not change the flavors of the lollipop. The production process is not any different from that of sugar candies. You also need to cook the sugar substitutes, shape and cool them before packaging.