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Nestle Discovers 'Breakthrough' Method To Cut Sugar In Chocolate By 40% Without Affecting Taste (theguardian.com)
Nestle and its scientists have discovered how to "structure sugar differently" to reduce the amount of sugar in some of its products by 40%. What's more is that it can be done reportedly without compromising the taste. The Guardian reports: The new process is said to make sugar dissolve faster so that even when less is used, the tongue perceives an identical level of sweetness. It plans to patent the process, discovered by its scientists, which it says will enable it to significantly decrease the total sugar in its confectionery products. A four-finger milk chocolate Kit Kat currently contains 23.8g of sugar, a plain (milk chocolate) Yorkie contains 26.9g and a medium peppermint Aero has 24.9g of sugar. If the amount of sugar in each of these products was cut by 40% the new amounts would be 14.3g, 16.1g and 14.9g respectively.
If the amount of sugar was *CUT* by 40%, slashdot readers would have to multiply by .6.
See, math isn't always so simple, is it?
It's simpler to eat dark chocolate like a civilised person.
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Indeed there is. The milk they use for Hershey chocolate is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation.
Splenda by itself doesn't quite taste like sugar. Combining it with acesulfame potassium neutralizes the 'off' taste (Pepsi has a patent on it... it's why the semi-new Diet Pepsi without aspartame tastes so good, and why Diet Coke -- even with Splenda -- is still kind of gross.)
UNFORTUNATELY, AceK is even more unsuitable for baked, cooked, or melted foods than aspartame, so it's a one-trick pony that only works for cold beverages (but, combined with sucralose, works miracles).
It's also worth noting that butyric acid is the main source of the smell of human vomit.
Why would anyone engrave "Elbereth"?
This is something well-known to anyone with actual culinary experience. See sea salt vs table salt. Same principle applies to sugar - make if finer, you find that you actually end up using LESS because of more even distribution for same effect.
Nestle is literally trying to patent that which has been known for fucking centuries by any generally-knowledgeable housewife or cook or chef.
Still waiting on Serviscope_minor to wake up to fucking reality and realize that Jessica Price isn't going to fuck him.
Sugar is worse than fat. Fat doesn't spike your insulin making you hungry again shortly afterwards.
The start of the real obesity epidemic in the USA correlates strongly with the research that sugar companies paid for that painted fat as the enemy, and the frenzied replacement of fat in many food products with sugar. See "low fat!" on a label? They had to find something to replace it with, and that was usually sugar.
Part of the reason everything is better in Europe is because of the high taxes. Low taxes lead to inequality, which leads to civil unrest, which leads to suffering. It's like the path to the Dark Side, but for civil societies.
The happiest nation on Earth, Denmark, has
Taxes are good for the health of a civil society Why do you think the happiness levels in the USA correlate so strongly with the drop in tax levels promoted by the richest?
Parent post is inaccurate and shouldn't be modded informative.
Dark chocolate still has sugar in. It doesn't have milk in like milk chocolate.
SJW n. One who posts facts.