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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.
Now I'll have to eat nearly twice as much to maintain my obesity.
People on slashdot would have a hard time multiplying a number by 0.4
Oh my God! They're eating DOGS!
Honestly I prefer european chocolate as it's not as overwhelmingly sweet. and anyone that actually likes chocolate likes a good dark chocolate that is already not as sweet.
Do not look at laser with remaining good eye.
Because the goal is to not make the chocolate taste like shit.
I don't know what this sugar configuration they've come up with tastes like so I can't compare but if it tastes the same as their regular sugar then that is a big improvement over splenda. Splenda is an excellent sugar substitute but it's doesn't taste like sugar.
Sorry, but Nestle "chocolate" already tastes awful. I'm not shocked that they can't ruin it further without taking over Palmer or Zacarey.
I'm an American. I love this country and the freedoms that we used to have.
Except price which you increase
?????
profit
In the mean time "real" dark chocolate already has 14g or less sugar per serving. They do this by using real cocoa instead of sugar and wax as a filler.
US chocolate brands are absolutely awful and sweet.
Custom electronics and digital signage for your business: www.evcircuits.com
Like all their other "no flavor change" changes to their chocolate over the decades. This will just cheapen it a little bit more. They used to have good chocolate (maybe I'm showing my age with that remark) but it's bilge now. “There is hardly anything in the world that someone cannot make a little worse and sell a little cheaper." John Ruskin
The main textural components in chocolate come from the cocoa mass and cocoa butter.
Creaminess comes from particle size, and the cocoa mass (and sugar) spends hours and hours in conching mills to get it around 20-30 micron. The mixed chocolate then spends a long time in tempering circuits to promote the right crystal size in cocoa butter fatty acids.
It's simpler to eat dark chocolate like a civilised person.
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Many years ago I learned about 'left handed sugar'. This, apparently was a regular sugar molecule, except that it was a mirror image. The beauty of it was that it tasted exactly like sugar but the body didn't know what to do with it so it passed through without harm. Perfect for diabetics, fat people and those who want to preserve their brain cells!
Yeah, I really didn't want to look it up and you probably don't either, so the answer to your question is: it's very expensive to synthesize. The actual question may take some time to calculate.
...omphaloskepsis often...
I would argue that the first step in realizing that goal is to avoid Nestle products at all costs.
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).
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.
How the hell do you raise your tail?
If you think I voted for Trump because of this post, you're wrong. I voted for Dr. Jill Stein of the Green Party. Again.
Well, and Dove... Dove is better than Hershey's, but not as good as I remember Nestle chocolate being.
Dove does taste better than Hershey's but please note that it's intended to be a body soap.
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.
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.