Analysis by differential scanning calorimetry and gas liquid chromatography of hexitol blends used as a roasting medium for peanuts demonstrated that there was no significant deterioration of the hexitol components due to prolonged repetitive heating. Small decreases in the hexitol content of the roasting medium, which were found after 72 hr at a temperature of 330 F, closely corresponded to the increases in the hexitan content. Furthermore no evidence could be found of any significant oxidative degradation products in any of the polyol samples analyzed.