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DouxMatok’s innovative approach centers around altering sugar molecules to make them more efficient at delivering sweetness. Their product, called Incredo, involves embedding silicon dioxide—a naturally occurring porous compound—onto sugar crystals. This process significantly increases the surface area of the sugar, allowing it to interact more effectively with our sweet taste receptors.
How It Works
The technological magic lies in making sugar more “bioavailable” to our taste buds without changing the basic sugar molecule. The porous silicon dioxide acts like a catalyst, enabling a smaller amount of sugar to produce the same perceived sweetness. This clever restructuring means that recipes can reduce sugar content by 20% to 50%, all while maintaining flavor integrity.