News articles are saying that the sugar will be "hollow", so there's as much sugar particles that will reach your tongue but they will dissolve very quickly and be less dense.
Anyone has more information on the science of it?
Anyone has more information on the science of it?
How can a vending machine add rapidly dissolving sugar to a cool beverage? Smaller sugar grains dissolve faster, but handling suffers as they cake and stick to surfaces. So you create aggregate grains - fine grains (dissolves fast) stuck together into larger ones (handles well). Sintered agglomerates.
The final sugar particles in chocolate seem relatively undissolved (pointy)[2], and sugar particles are often stabilized by coating with stuff, so a hypothetical PR faux "breakthrough" matching your description might be "instant sugar... now in chocolate!". And didn't Intellectual Ventures move into food industry trolling a few years ago, so there's likely a market for such. And this is Nestle.
[1] http://www.nordicsugar.com/industry/instant-sugar/ - sales brochure, with a mediocre micrograph, under the center button. [2] http://soft-matter.seas.harvard.edu/index.php/Physicist_as_C...
Not my field, but last year I did a video to help teach scale: http://www.clarifyscience.info/part/RBigE - the "Sugar comes in different sizes" video.
It's crazy to think that we eat food that's densely packed with sugar, yet only a fraction of it gets in contact with the tongue.
I wonder if they could design a beverage where the sugar somehow stays on the outside.
Personally I think that the future is in manipulating the taste buds themselves. Did you ever hear about the "magic fruits" Synsepalum dulcificum? It's a fruit that has molecules that binds to the tongue. The result is that anything sour will taste like sugar. Lemons will taste like candy.
Pop a pill before drinking a bitter non-sugary drink and there you go, you are drinking sugar taste without any sugar!
So... jet-puffed sugar?