The present production of food products is unthinkable without the use of additives. In a sea of additives that can be used, sweeteners have great importance, which are primarily unavoidable in production of soft drinks and confectionary product. Sucrose is known as the most commonly used sugar in the household and in industry. However, today people and industries reach for the alternative natural and artificial sweeteners, partly because of better technological properties and because of less nutritional and caloric value. Over the years, numerous scientific discussions were led, related to the consumption of alternative sweeteners and their negative impact on human health. Primarily those were intense, unnutritious sweeteners, obtained by chemical synthesis, such as acesulfame K, aspartame, saccharin and cyclamate. Due to the shortages of sugar,in addition to artificial sweeteners, sweeteners obtained by hydrolysis of starch have experienced big boom. These sweeteners have bigger caloric value than non-nutritive sweeteners, but they are also derived fro mnatural raw material ssuch as corn, potato and wheat starch. The most famous are glucose syrup, fructose syrup and maltose syrup. Legal regulations regulate the use of these additives in the food industry and therefore there is no fear of adverse effecton human health. It is sure that consumption of this additive will be continued, as well as its usage and exploration. Untill discovery of new sweeteners or perhaps ban ofexisting, people will undoubtedly enjoy their sweet flavour. The aim of this thesis is to give overview of sweeteners commonly used in confectionary industry.