Sugar in your cuppa ... not just about a sweet tooth!
New research by scientists at the University of York has given tea and coffee drinkers new information about why their favourite drinks taste as they do.
The study led by Dr Seishi Shimizu, of the York Structural Biology Laboratory in the University's Department of Chemistry, shows that sugar has an important effect in reducing the bitterness of tea and coffee, not just by masking it but by influencing the fundamental chemistry.
The research published in Food and Function reveals new insights into the way in which caffeine, sugar and water interact at the molecular ...