DouxMatok uses a different principle for the same result, of covering a particle with sugar molecules in a way that increases the sugar surface and thus increas

DouxMatok uses a different principle for the same result, of covering a particle with sugar molecules in a way that increases the sugar surface and thus increase sweetness by 30%-100%. http://www.foodnavigator.com/Market-Trends/Flavour-delivery-particle-can-cut-sugar-by-half-and-is-cheaper-than-sugar http://www.foodnavigator.com/Market-Trends/Flavour-delivery-... I'm curious if both methods could be combined.