Minimizing the Health Issues by Potentiating the Sweetness of Sugars Through Mid‐Infrared Application

Abstract

AbstractSugar in the natural state contains fibers, vitamins, and minerals, but these are absent in commonly used white sugar. Icing sugar is prepared by mixing corn starch and sugar and is used for confections. White and icing sugars, however, have been implicated in causing the rapid rise of several chronic diseases, e.g., diabetics, hence face slow market strangulation. It is possible that by potentiating the inherent sweetness of sugars, intake can be reduced, and thereby, the pronicity and risk of chronic diseases will also be reduced. In fact this is a present challenge to multi‐faculty science. It subjects the white and icing sugars to 2–6 µm mid‐infrared (mid‐IR) ray generated through recently invented mid‐IR generating atomizer (MIRGA). This technique enhances the sweetness, and thereby, 15%–30% reduce the sugar quantity requirement in prepared recipes. This method is found to be safe and economical, saves resources and chance for better health.