The discussion centers on methods to reduce excess sugar in a 3 bean salad. It concludes that sugar cannot be chemically neutralized but can be mitigated by draining the salad or adding other ingredients. Fermentation is recommended as a viable method, specifically using brewer's yeast to convert sugar into ethanol or employing acetic acid bacteria (AAB) to produce vinegar. Both methods utilize fermentation to alter the flavor profile and preserve the salad.
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Not really. Drain the salad! You could add any missing ingredients other than the sugar, if desired. Sugar does not seem to be something you "neutralize".coolul007 said:I have a food product, 3 bean salad, that has too sweet of a taste. Is there a way to neutralize the sugar through a chemical reaction. It would need a way to extract the result.