The science behind sugar-making habits

The preference for sweets is not the only reason we give a little sugar to coffee or tea. According to scientists, sugar plays an important role in reducing bitter taste through basic chemical effects.

The real reason for the habit of adding sugar to coffee

A study published in Food and Function Journal (Food and Functional Journal)   Recently, new insights into how caffeine, sugar and water interact with each other at the molecular level affect the taste of hot beverages. Accordingly, caffeine plays a part in causing bitterness. Caffeine molecules tend to stick together in water and if added a little sugar, they will stick more. Decades ago, some scientists had assumed that this phenomenon was due to enhanced intermolecular water connections around the sugar.

However, according to Seishi Shimizu's study, conducted at the Structural Structural Biology Laboratory (York Structural Biology Laboratory, York University), the underlying cause is due to the relationship between sugar molecules and water, resulting in caffeine molecules sticking together to stay away from the road. This is why we often feel less bitter if we add sweetener to a cup of coffee. The right perception of this issue will help a lot of food experts in many respects.

Shimizu also used statistical thermodynamics (a branch of physical physics) to learn about molecular-level activities and the interactions that occur behind everyday foods. 'It is interesting that questions about food and drinks can be solved using theories, simply with a pencil and paper.' He revealed.