Influence of sucrose and trehalose addition on epimerisation and thermal degradation of catechin and epicatechin have been studied. Sucrose addition accelerated epimerisation of catechin and epicatechin at 80 and 100 °C. Addition of trehalose had protective effect on epimerisation of catechin and epicatechin. Considering thermal degradation, it was confirmed that thermal degradation of catechin and epicatechin follows the first‐order kinetics. Increasing the temperature causes shorter half‐lives of catechin and epicatechin. Addition of sucrose had negative effect on catechin stability. However, in samples with epicatechin, sucrose impact was temperature dependent. Trehalose addition had positive impact on preventing catechin and epicatechin degradation almost doubling the half‐life of studied compounds. Data presented in this study could help to predict chemical conversions of investigated phenolics in various food systems and to prolong their shelf life in thermally processed foods.