Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Replace "light" with "sausages" and this may work...

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Anti-Sugar

 Undo `too much sugar` in food.
 
(+1, -1) 		  [vote for,
against]

Salt doesnt really cancel out sugary food - it just becomes too sugary and too salty. What is needed is something which you can add to a dessert, drink etc, and which makes it more desirable.
—Pallex, Aug 24 2001

Invertase http://greenwoodhea...et/np/invertase.htm
For [monkeywidget] [Worldgineer, Oct 04 2004]

[link]






       So, are you saying that my three layered chocolate cake with chocolate icing with crumbled oreo cookie topping and chocolate suryup drizzled on top is too sugary? I don't know, I kinda like feeling that I just disolved the outer layers of enamel from my teeth with one bite of dessert.   

       On a more serious note, would this product actully get rid of sugar or would it cover up the sugar taste? If it got rid of the sugar then it would be a wonder product for diabetics around the world. But, on the other hand, it would play havok with the tastes of some food. Some things are just meant to be sugary tasting.
—barnzenen, Aug 24 2001
   

       Perhaps the delicious taste of some Vagina-Jam is what sir needs with his dessert.
—-alx, Aug 24 2001
   

       <butterup>Hello barnzenen, what a wonderful nic - say, you gonna finish that cake?</butterup>
—thumbwax, Aug 24 2001
   

       waugsqueke - "why not use less sugar?" Because it's often not under my control. It's a dessert someone else made, or its a sickly-sweet fruit drink. What pallex wants is a subtractive process. What might work is an olestra-like compound that binds to sugar molecules, but is itself indigestible.   

       Or consider an old trick for removing salt from a soup or stew: put chunks of potato into the pot. They'll absorb the salt. Remove them when soft, and repeat if necessary.   

       Another thing that might work with a beverage is to find a tasteless molecule that will "compete" with sugar in solution. That is, a sugary concoction will have sugar molecules dissolved in water. There is a saturation level for a given volume at a given temperature. If a "competitor" molecule could be found, and it were added to the beverage, you could oversaturate it and sugar and the competitor molecule would precipitate out. The actual per-unit-volume of sugar would be reduced.   

       I am also a fan of tequila.
—quarterbaker, Aug 24 2001
   

       So, thumb, you like my nic? Well, just because of that, you can have the last corner piece. Also, waugs, some recipes ask for 3 cups of sugar and 4 oz. of flour or something. Don't know what, but I am sure it would curl a few toes (that’s vernacular for orgasmiclly sweet). And then there is meringue, that is just like a marshmallow or something. It’s good, but it is awfully sweet.
—barnzenen, Aug 24 2001
   

       Fermentation is the process of distilling, disolving, or evaporating sugary stuff into alcohol. Who wants to eat a cake that is pure alcohol? And looking from my 2 year old diabetic son's view point, he isn't able to have any if we did order it.
—barnzenen, Sep 25 2001
   

       You could turn the sugar to alcohol and then burn it off.
—pottedstu, Sep 25 2001
   

       Regarding quarterbaker's idea about replacing sugar in solution, different sugars have different apparent sweetnesses to taste: I recall that fructose tastes far sweeter than sucrose. Then we need to get the least-sweet sugar we know of and if it dissolves as readily as what is already there, we're sorted.
—pottedstu, Feb 22 2003
   

       His potato based salt reduction in soups works very well, though. I've tried it.
—bristolz, Feb 22 2003
   

       "invertase" is what people in the candy industry use to reduce the calories of sweets without changing the flavor... it's an enzyme which makes the sugar go the "wrong way" (inverts the molecule). Invert sugar tastes exactly the same but is not digested by your body. So I guess you could just sprinkle this stuff on your food, and wait a few minutes...
—monkeywidget, Nov 20 2003
   

       The link I pointed at says it makes things sweeter.
—Worldgineer, Nov 20 2003
   

       Not that this would pass FDA approval, but concentrated sulfuric acid should precipitate sugar out of solution. So if your chai is too sweet, add some acid and stir.   

       you could carry it around in a small container like hand sanitizer lotion.   

       Note, you can't use dilute acid because it won't extract the sugar: http:// www.chemistryquestion.com/ English/Questions/ HighSchoolChemistry/ 1_H2SO4.html   

       references: http:// chemlearn.chem.indiana.edu/ demos/TheDehyd.htm
—cl77, Jan 04 2004
   

       Sucralose (eg Splenda brand) is made with sugar and chlorine; it's indigestible and probably as evil as olestra. I don't know the process required to create it though.   

       [cl77] - you end up with a pile of carbon, which I guess counts as 'not sweet', but might also be inedible.
—benjamin, Jan 05 2004
   
      
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