Good question. This is what they say: > The new faster dissolving sugar will enable Nestlé to significantly reduce the total sugar in its confectionery product

Good question. This is what they say: > The new faster dissolving sugar will enable Nestlé to significantly reduce the total sugar in its confectionery products, while maintaining great taste. I suspect GI not much. Sugar is dissolving fast - in any case - that by the time it hits the gut it is ready to be absorbed (once it has been split into glucose-fructose). I wonder if the glucose-fructose split is happening already earlier in the mouth possibly the sweets could taste sweeter (fructose tastes sweeter than sugar). That would be equivalent to turning sugar into HFCS with 50% fructose in the mouth - may taste slightly sweeter. In the end what could matter if this is an indication that Nestle has set course on lowering sugar content in food. Iff