Lycasin is obtained by the hydrogenation of maltose syrup and constitutes D-sorbitol, hydrogenated disaccharides and polysaccharides. It is supplied as a pure, odourless liquid and has a pleasant, sweet taste. It is non-cariogenic, has low calorific value, is easily miscible with water and is chemically stable (absence of Maillard reaction).

Lycasin has high sweetening power (70 – 80 percent of sucrose) with good solubility and is used as a replacement for sugar in syrups, lozenges and jellies for specific patient groups.