A food grade solid very low glycaemic prebiotic sugar comprising at least about 90% or 95% w/w sucrose, about 37 mg GAE polyphenols/1 00 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % w/w reducing sugars, wherein the sugar is not more than 0.5% w/w fructose and not more than 1% w/w glucose. 

A food grade solid very low glycaemic prebiotic sugar comprising at least about 98% or 99% w/w sucrose, about 37 mg GAE polyphenols/1 00 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % w/w reducing sugars, wherein the sugar is not more than 0.5% w/w fructose and not more than 1% w/w glucose. 

A food grade very low glycaemic prebiotic sugar liquid or syrup comprising at least about 90% or 95% sucrose by solid weight, about 37 mg GAE polyphenols/1 00 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % reducing sugars by solid weight, wherein the sugar is not more than 0.5% fructose by solid weight and not more than 1% glucose by solid weight. 

A food grade very low glycaemic prebiotic sugar liquid or syrup comprising at least about 98% or 99% sucrose by solid weight, about 37 mg GAE polyphenols/1 00 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % reducing sugars by solid weight, wherein the sugar is not more than 0.5% fructose by solid weight and not more than 1% glucose by solid weight. 

Optionally, the above preferred very low glycaemic forms of the invention comprise about 45 mg GAE polyphenols/100 g carbohydrate to about 55 mg GAE polyphenols/1 00 g carbohydrate. 

Embodiments of the present invention provide food grade solids prebiotic sugars comprising at least about 95% w/w sucrose, about 37 mg GAE polyphenols/100 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % w/w reducing sugars, wherein the sugar is not more than 0.5% w/w fructose and not more than 1% w/w glucose. Embodiments of the present invention provide food grade prebiotic sugar liquids or syrups comprising at least about 95% sucrose by solid weight, about 37 mg GAE polyphenols/100 g carbohydrates to about 80 mg GAE polyphenols/1 00 g carbohydrates and 0 to 1.5 % reducing sugars by solid weight, wherein the sugar is not more than 0.5% w/w fructose and not more than 1% w/w glucose. Optionally, these prebiotic sugars are low glycaemic. Optionally, these prebiotic sugars comprise about 38 mg GAE polyphenols/1 00 g carbohydrates to about 

