The different sweeteners used in the manufacture of boilies

Sweetness has always had an irresistible effect on carp. Whether it's to mask the bitterness of meat-based flours or to enhance the appeal of a fruity mix, sweeteners play a crucial role in boilie design. When used in the right proportions, they improve palatability and also influence bait preservation.

A range of natural, artificial and synthetic sweeteners, essential for balancing taste, diffusion and attractiveness in boilie making.

1. Natural sugars

• White or brown sugar

  • Dosage : 20 to 50 g/kg of mix

  • Storage : 2 to 3 months (slightly promotes fermentation, which can be positive in summer).

  • Effect : immediate sweet taste, quickly stimulates the interest of fish.

• Honey

  • Dosage : 50 to 100 g/kg of mix

  • Storage : 1 to 2 months (honey is naturally antibacterial, but it moistens the boilies).

  • Effect : natural binder, improves digestibility.

• Molasses

  • Dosage : 10 to 30 ml/kg of mix

  • Storage : 1 to 2 months (its richness in minerals slows down degradation).

  • Effect : slow and continuous diffusion in water.

• Maple syrup or glucose syrup

  • Dosage : 20 to 50 ml/kg of mix

  • Storage : approximately 1 month, as these syrups contain a lot of moisture.

  • Effect : mild taste, appreciated by cold water fish.

    
    

2. Artificial sweeteners

Artificial sweeteners — saccharin, aspartame and sucralose — bring power, stability and balance to modern boilies.

• Saccharin

  • Dosage : 0.5 to 2 g/kg of mix

  • Storage : 6 months to 1 year (very stable over time).

  • Effect : powerful sweet taste, used for decades in carp fishing.

• Aspartame

  • Dosage : 5 to 20 g/kg of mix

  • Storage : poor (unstable when cooked, loses its sweetening power after a few weeks).

  • Effect : mainly used for rolled boilies without cooking or as a liquid boost.

• Sucralose

  • Dosage : 1 to 4 g/kg of mix

  • Storage : 6 months to 1 year (withstands cooking and storage very well).

  • Effect : effectively masks the bitterness of meat flours.

    
    

3. Special flavor enhancers and sweeteners

Adding NHDC to the boilie mix — a key step to enhance attractiveness and aroma diffusion (be careful to respect the indicated doses).

• NHDC (Neohesperidin dihydrochalcone)

  • Dosage : 0.1 to 0.4 g/kg of mix

  • Storage : more than 1 year (very concentrated and stable).

  • Effect : persistent sweetening power, highly appreciated for fruity and exotic boilies.

• Thaumatin

  • Dosage : 0.2 to 0.3 g/kg of mix

  • Storage : 6 to 12 months

  • Effect : natural protein sweetener, also acts as an attractant.

• Vegetable glycerin

  • Dosage : 10 to 30 ml/kg of mix

  • Storage : 3 to 6 months (it acts as a natural preservative by retaining moisture).

  • Effect : mild taste, prolongs the life of homemade boilies.

    
    

4. Practical advice

• For quick sessions , opt for natural sweeteners (honey, syrup, sugar).

• For longer storage (several months), choose stable artificial sweeteners such as sucralose or NHDC.

• Avoid excess: bait that is too sweet can become sickening and repel large fish.

Comparative table of the main sweeteners used in boilies, with their recommended dosages, attractive effects and average shelf life.

Conclusion

The choice of sweetener depends on your fishing objective : attracting fish quickly or creating a long-lasting bait. By mastering the proportions and knowing the shelf life of each ingredient, you can create boilies perfectly suited to your needs and stay one step ahead of wary fish.