A tiny tweak to sugar may make the world’s sweets less unhealthy
A tiny tweak to sugar is about to make the world's sweets a lot healthier
Sugar is notoriously inefficient. So a father-son team, who started a company in Israel, figured out how to make it work better.
Embedding conventional table sugar in an open matrix made from silica - in essence creating a metamaterial - increases the sensation of sweetness by enhancing the tongue's ability to perceive sweetness. While the new form appears to work in baked goods, researchers have not yet been able to figure out how to make it work in beverages and liquid-based products.