Geekzone: technology news, blogs, forums
Guest
Welcome Guest.
You haven't logged in yet. If you don't have an account you can register now.


11831 posts

Uber Geek
+1 received by user: 3836

Trusted
Lifetime subscriber

Topic # 240092 20-Aug-2018 12:54
Send private message quote this post

From The Times of London:

 

"The sugar content of British chocolate bars and biscuits could fall by 40 per cent without affecting the flavour and without the need for artificial sweeteners.

 

Confectioners are planning to alter their recipes after scientists found a way to make sugar better at reaching the receptors on the tongue, allowing for a reduction in sugar without any loss of sweetness.

 

Most of the sugar in a cake or biscuit misses the taste buds and goes straight to the stomach. In the pharmaceutical industry, drug molecules are often added to a form of “carrier” designed to ensure that the correct dosage reaches the right part of the body.

 

DouxMatok, an Israeli company, has discovered a way to mimic this process with sugar. Researchers took microscopic particles of tasteless minerals such as silica, which occurs naturally in fruits and vegetables and generally passes through the body, and coated the surface of these particles with sugar molecules.

 

This helps to target sugar molecules straight to the taste buds and makes them linger there for longer. Doux-Matok has signed a deal with the German company Südzucker, Europe’s biggest sugar producer, to bring its product to Europe.

 

Eran Baniel, the chief executive of DouxMatok, said: “The deal for Europe includes the UK. We are working [with British companies] at making the adjustments to their recipes for a 40 per cent sugar reduction . . . I’d say we will see it on UK shelves by 2020.”

 

 

 

Pretty clever stuff; If it works as advertised, I hope we see it in NZ.






View this topic in a long page with up to 500 replies per page Create new topic
 1 | 2
3017 posts

Uber Geek
+1 received by user: 1157

Subscriber

  Reply # 2077731 22-Aug-2018 23:21
Send private message quote this post

Sounds good. But I'm also cynical.

As Silica is the main component in Sand. And Sand would be cheaper to buy than sugar. So the food companies get to use a cheaper ingredient, saving them money. And they can also charge a higher price. As it will be marketed as being healthier.

No wonder they are keen to start doing this.





17993 posts

Uber Geek
+1 received by user: 5179

Trusted
Lifetime subscriber

  Reply # 2077732 22-Aug-2018 23:25
2 people support this post
Send private message quote this post

Aredwood: Sounds good. But I'm also cynical.

As Silica is the main component in Sand. And Sand would be cheaper to buy than sugar. So the food companies get to use a cheaper ingredient, saving them money. And they can also charge a higher price. As it will be marketed as being healthier.

No wonder they are keen to start doing this.

 

 

 

I feel differently. Innovation should be rewarded. Early adoption of positive health initatives should be rewarded. If it works as advertised, and has no other adverse health side effects, I am all for it, and hope those who invent in, make lots of money.

 

Cutting back in sugar is high on my priority list, but sadly I am really struggling, especially for hot drinks. Tea with Sugar makes up the main source of liquid in my diet. I need to do something about it, but I can't find an alternative I can tolerate. 

 

 


333 posts

Ultimate Geek
+1 received by user: 261


  Reply # 2077744 23-Aug-2018 06:24
Send private message quote this post

Take the naturally occurring sugar in fruits and vegetables. Coat with sugar. Use that compound instead of sugar alone. Requires 40% less sugar.

No sand involved.

Drink water.




BlinkyBill

677 posts

Ultimate Geek
+1 received by user: 426


  Reply # 2077777 23-Aug-2018 09:35
3 people support this post
Send private message quote this post

LOL. Fructose is another type sugar that is (mostly) no better than regular sugar and is just as sweet. Coating sugar with sugar isn't going to reduce the sugar in candy by 40%.

 

Silicon is important for bones, similar to calcium - comparing it to sand is like saying that because food has lots of carbon in it, we are eating coal.


2527 posts

Uber Geek
+1 received by user: 970

Lifetime subscriber

  Reply # 2077783 23-Aug-2018 09:46
Send private message quote this post

tripper1000:

 

LOL. Fructose is another type sugar that is (mostly) no better than regular sugar and is just as sweet. Coating sugar with sugar isn't going to reduce the sugar in candy by 40%.

 

Silicon is important for bones, similar to calcium - comparing it to sand is like saying that because food has lots of carbon in it, we are eating coal.

 

 

Fructose is probably worse that sucrose. It has the same amount of calories, but is tastes less sweet and leaves you feeling less full after consuming it.


1991 posts

Uber Geek
+1 received by user: 264

Subscriber

  Reply # 2078212 23-Aug-2018 23:39
Send private message quote this post

Currently living in London for 6 months and it is really hard to get any drinks here without artificial sweetener now.  Even beverages we have back home such as Ocean Spray cranberry juice.  My other half likes cranberry juice but doesn't like artificial sweeteners so it is tough going trying to find something suitable for her.  I on the other hand live off sugar free Red Bull (I cannot get sugar free V here - my normal morning pick me up, and the version they do sell here does contain a combo of sugar and artificial sweeteners.  I don't see the point in this), and Coke Zero :-).

 

Would be nice to have the choice even if the sugar varieties were more expensive.


1991 posts

Uber Geek
+1 received by user: 264

Subscriber

  Reply # 2078214 23-Aug-2018 23:42
Send private message quote this post

Aredwood: Sounds good. But I'm also cynical.

As Silica is the main component in Sand. And Sand would be cheaper to buy than sugar. So the food companies get to use a cheaper ingredient, saving them money. And they can also charge a higher price. As it will be marketed as being healthier.

No wonder they are keen to start doing this.

 

Wow...a bit negative....  I'm with @networkn.  Good innovations should be rewarded, and money is a good way to do so.


1992 posts

Uber Geek
+1 received by user: 751

Trusted

  Reply # 2078309 24-Aug-2018 09:50
Send private message quote this post

I bet it's really the government behind this, trying to poison us all with their cancer causing sugar.


mdf

1921 posts

Uber Geek
+1 received by user: 556

Trusted
Subscriber

  Reply # 2078316 24-Aug-2018 09:55
Send private message quote this post

networkn:

 

Cutting back in sugar is high on my priority list, but sadly I am really struggling, especially for hot drinks. Tea with Sugar makes up the main source of liquid in my diet. I need to do something about it, but I can't find an alternative I can tolerate. 

 

 

Colin Furze has a suggestion for you:

 

https://twitter.com/colin_furze/status/1032571017703698434 

 

Edit: Ugh. Embed didn't work. Just posting the link.


17993 posts

Uber Geek
+1 received by user: 5179

Trusted
Lifetime subscriber

  Reply # 2078322 24-Aug-2018 09:58
One person supports this post
Send private message quote this post

mdf:

 

networkn:

 

Cutting back in sugar is high on my priority list, but sadly I am really struggling, especially for hot drinks. Tea with Sugar makes up the main source of liquid in my diet. I need to do something about it, but I can't find an alternative I can tolerate. 

 

 

Colin Furze has a suggestion for you:

 

https://twitter.com/colin_furze/status/1032571017703698434 

 

Edit: Ugh. Embed didn't work. Just posting the link.

 

 

Well, I shall at least give this a try :)

 

 


7216 posts

Uber Geek
+1 received by user: 3762


  Reply # 2078696 24-Aug-2018 18:28
Send private message quote this post

Aredwood: Sounds good. But I'm also cynical.

As Silica is the main component in Sand. And Sand would be cheaper to buy than sugar. So the food companies get to use a cheaper ingredient, saving them money. And they can also charge a higher price. As it will be marketed as being healthier.

No wonder they are keen to start doing this.

 

It will be precipitated silica.  Yeah - it's made from sand, but reacted with caustic soda and autoclaved to produce "water glass" solution, then precipitated out as a fine powder by adding an acid to the solution.  The fine particles have a complex porous structure with a very high specific surface area (hundreds of M2 per gramme). This stuff is already used as a food additive, free-flow ingredient in salt etc.  No - it's not cheaper to buy than sugar, despite massive quantities being produced (main use is in car tyres).


616 posts

Ultimate Geek
+1 received by user: 102


  Reply # 2082686 2-Sep-2018 10:25
Send private message quote this post

Really, just don't eat cr*p all the time.

 

An occasional biccie or tsp of jam on your toast won't kill you. Eating packaged stuff and cakes etc all the time will.

 

I make my own bread for instance, with no sugar. It doesn't need sugar, why put it in??

 

 

 

There's some perception yeast needs it  - it doesn't, they eat the flour just as happily and vigorously.

 

Just the thing - shove sugar in absolutely everything.

 

Husband has lost his sense of small. He can taste sweet, salty, sour and bitter and that's it.

 

So tomato based dishes (pasts for instance), I have to add soy sauce now, otherwise he says it tastes like it's sugar...the natural sweetness of onion, tomto etc...yet commercial pasta sauces are full of it. Even some chefs, add your passata or whatever, add a tsp or so of sugar...why?
Unnecessary.

 

 


2842 posts

Uber Geek
+1 received by user: 480


  Reply # 2082709 2-Sep-2018 11:21
Send private message quote this post

I must say I'm sceptical. Almost every time we replace a natural product with something man made we end up with a worse problem.

 

@networkn

 

I'm a sweet tooth, love my chocolate, sweets, ice cream and cream buns etc though I don't have them regularly. I have chowed down on a packet of sweets or a cake of chocolate. I used to have sugar in my tea, I stopped doing it and while I noticed it for a short while it didn't take long before I wasn't missing it. Used to add sugar to my weetbix as well but don't do that any more either.

 

Give it a shot (that is no sugar in your tea), it won't take long before you don't miss it.

 

 





Sony Xperia X running Sailfish OS. https://sailfishos.org The true independent open source mobile OS 
Samsung Galaxy Tab S3
Nokia N1
Dell Inspiron 14z i5


7216 posts

Uber Geek
+1 received by user: 3762


  Reply # 2083994 4-Sep-2018 19:17
One person supports this post
Send private message quote this post

pctek:

 

I make my own bread for instance, with no sugar. It doesn't need sugar, why put it in??

 

 

I was skeptical of that, then googled - so sure I agree that yeast produces some amylase to break down starch to simple sugars that the yeast can metabolise.  It just takes longer.  Although I don't make bread as such - but pizza bases, I don't have an issue using 1/2 teaspoon of sugar with yeast to get it going quickly.  That's for example for 3 pizza bases, at most a gram or so of fructose equivalent - much of that will have probably been "eaten" by the yeast.  The starch from the flour will be converted very quickly when I eat it - to large quantities of glucose anyway, there's probably much more fructose in the tomato etc in the topping.
Bottom line - it doesn't matter. OTOH Maccas etc adding sugar to buns so they taste sweet, or why they add sugar to cans of beans etc, that is another issue.


BDFL - Memuneh
61200 posts

Uber Geek
+1 received by user: 11981

Administrator
Trusted
Geekzone
Lifetime subscriber

  Reply # 2083999 4-Sep-2018 19:44
One person supports this post
Send private message quote this post

Technofreak:

 

I used to have sugar in my tea, I stopped doing it and while I noticed it for a short while it didn't take long before I wasn't missing it. Used to add sugar to my weetbix as well but don't do that any more either.

 

 

I stopped using sugar on coffee (espressos, flat white and cafe au lait) about 20 years ago. 





 1 | 2
View this topic in a long page with up to 500 replies per page Create new topic

Twitter »

Follow us to receive Twitter updates when new discussions are posted in our forums:



Follow us to receive Twitter updates when news items and blogs are posted in our frontpage:



Follow us to receive Twitter updates when tech item prices are listed in our price comparison site:



Geekzone Live »

Try automatic live updates from Geekzone directly in your browser, without refreshing the page, with Geekzone Live now.



Are you subscribed to our RSS feed? You can download the latest headlines and summaries from our stories directly to your computer or smartphone by using a feed reader.

Alternatively, you can receive a daily email with Geekzone updates.