Molecular capsules developed by Dr. Masahiro Yamashina and Michito Yoshizawa of the Institute of Science, Technology and Innovation of the Institute of Science and Technology of Tokyo Institute of Technology selected only sucrose, the main component of sugar, from various natural sugars in water, I could wrap it inside. In addition, its encapsulating power was higher in artificial sweetener (aspartame etc.) than sucrose, and it was found to be in the same order as human sweetness sensitivity. These research results are based on collaborative research with Professor Shigehiko Hayashi’s group (Computational Chemistry) of the Graduate School of Science, Kyoto University, and were published in the Science Advances magazine of the American Association for the Advancement of Science (AAAS) on August 25, 2017 It was published at the time (US East Coast time) attached. Tokyo Tech news | Tokyo Institute of Technology