Early in December 2016, Nestlé announced that it had developed a way to optimize the sweetness of sugar by physically modifying sucrose crystals into an amorphous and porous structure. Therefore, the restructured sugar has increased surface area and less mass. Because of this, the modified sugar crystals dissolve more rapidy on the tongue, giving an enhanced perception of sweetness. Nestlé claims the "hollowed sugar" is able to reduce the sugar content in chocolates by up to 40%.
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