For questions related to the chemicals and chemical processes that make up the food we eat.

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How can I keep milk from spoiling and/or turning yellow?

I am trying to find a way to keep milk from spoiling and/or turning yellow. Apparently there is a process for achieving this, and I am aware that there is a lady who creates milk beads for resin ...
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0answers
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Is there any food-safe way to break down capsaicin (chilli) so food is less spicy?

That is, is there a chemical or enzymatic reaction with capsaicin that break it down into other food-safe chemicals? Or alternatively, bind to capsaicin such that it doesn't trigger the same spicy ...
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2answers
46 views

Food Grade Sodium hypochlorite decomposition/neutralization

I recently purchased some 55 gallon blue barrels for rainwater harvesting. Upon closer inspection of the barrels, I noticed they previously housed food grade sodium hypochlorite which was used to ...
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1answer
24 views

Simple procedure for showing presence of milk proteins in clarified butter (ghee)

By clarifying butter, e.g. by melting butter and filtering it, we rid ourselves of most of the protein in the butter, and are left with mostly fat. However, the separation of protein and fat is not ...
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1answer
92 views

Discrepancies between smell and taste

In my experience, most foods smell as they taste. Fragrant soaps, however, taste quite awful in comparison to their fragrances. How can some things smell and taste identically while others are so ...
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1answer
3k views

Could milk rust a steel teaspoon?

Recently, while cleaning a neighbour's fridge (turned off for a few weeks), I came across a cup (closed with a lid). Inside the cup was, to my olfactory horror, congealed milk, with a steel (iron) ...
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1answer
362 views

What causes that foul taste with combination of toothpaste and orange juice?

Ugh, I drank orange juice too soon after brushing my teeth and my mouth feels awful! What causes that foul taste with this combination of toothpaste and orange juice? Is it a reaction between the oil ...
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0answers
47 views

Why ginger reacts with sparkling water?

I think that the ginger ale is born this way. Anyway, if you put the ginger in a glass and add sparkling water, small drops splash out of the glass, the water is fizzier, more effervescent. Why? ...
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3answers
1k views

Why is condensation in dyed beverages colorless?

Does food coloring somehow evaporate and turn into nothing? Or does the beverage itself being much more color intensive? I had a bottle of Gatorade, colored Lemon-Lime (and flavored as such). I ...
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1answer
75 views

Boiling dish soap

Is it dangerous to boil dish soap (natural, ex: walgreens brand "ology") while also cooking other foods in the kitchen (ex.pasta)? I was trying to clean some pots and read online that a good way to ...
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1answer
65 views

Quality of water for drinking purposes

As I’m reading about water cations and anions, I read that the benefits we gain from water are of course lots, but the most important of them is the neutralisation of acids ($\ce{H+}$) from the anions ...
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0answers
44 views

Lemon juice, the ultimate anti-foaming agent?

As an amateur soda maker, I have noticed an odd phenomenon: lemon juice sodas do not foam. Virtually every juice I have tried foams to some degree when mixed with carbonated water. Lemon juice does ...
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1answer
170 views

Why does milk overflow when boiled?

I was wondering that like whenever I boil milk I just have to keep standing in front of it to make sure that I don't waste any milk but then I was wondering like Why does it even overflow ? In case of ...
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1answer
37 views

Is a microwave oven dangerous? [closed]

If we take a look at the electromagnetic specter, microwave wavelength is higher than infrared, which means its energy is very small. To break chemical bonds, the energy required is 100-1000 kJ/mol, ...
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1answer
105 views

Why does opened wine develop the sour taste and smell of vinegar?

An opened bottle of wine developed into a sour taste and smell of vinegar. Why?
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1answer
111 views

Why/how do cloves break down plastic?

When my family buys powdered cloves in bulk, we put them in plastic until we get home - which takes at very most an hour. As soon as we get home, we transfer them into glass because we have had issues ...
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1answer
110 views

When disqualifying trans fat, are we qualifying cis-fat as healthy?

I have a question about fats. This may sound cliché! Because we are in the era of "trans-fat" free, "unsaturated" food. Not to mention it's the period where people get sicker and die faster (oh may ...
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1answer
140 views

'Emulating' calcium hydroxide

I posed this question at the Seasoned Advice SE and thought I might get some more information here. Traditionally prepared corn is cooked in a calcium hydroxide solution to make it more digestible, ...
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0answers
73 views

Similar proteins in milk, oats and eggs [closed]

I have read that the proteins present in oats are similar to those in soy, milk and eggs. I know nothing about biochemistry, and am struggling to decipher the info I've found... The closest I've come ...
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0answers
41 views

Slow acidification process

I'm trying to find a substitute of Glucono delta-lactone (GDL). This food additive is usually used to produce silk tofu. Because of its slow hydrolysis the pH decreases very smoothly, which results in ...
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1answer
485 views

Which gas makes Orange juice bottles swell?

I forgot a bottle of 1L Orange Juice (100% orange juice with pulp) in the fridge for about a week, the bottle was previously open so air got inside as well. After a week the bottle got inflated and ...
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1answer
89 views

Testing for the presence of Hexamethylenetetramine / Formaldehyde [duplicate]

I read in Russian popular articles that it is allowed to preserve herring/fish with Hexamethylenetetramine in Europe. Since Soviet times, I like to buy salty herring and marinade it with Vinegar. The ...
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0answers
47 views

How to calculate to actual calcium content in a pudding mix [closed]

The label on a particular brand of pudding mix boasts that a "serving of this provides a good source of dietary calcium." According to the directions, when prepared with two cups of milk, the package ...
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1answer
2k views

Why does brown sugar have a strong smell but white sugar doesn't?

I noticed something while cooking and was wondering what the chemical explanation is for this. White sugar has a smell, but it's different, and much fainter than that of brown sugar. Brown sugar is ...
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3answers
205 views

What is the smell of a glass of water in contact with fresh air?

When you pour water into a clean glass in a small confined room with no or little fresh air circulation, the only smells you perceive are those of the glass and the water (or the impurities from both ...
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1answer
110 views

Is it possible to chemically treat grass to make it digestible?

Is it possible to chemically treat grass after "harvesting" it to make it digestible by humans? I know we can "eat" grass, but we can't break it down in our stomachs. If there is some chemical ...
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1answer
49 views

Non-Newtonian substance - Tahini

Raw Tahini seems to me like a non-Newtonian substance. When I mix it fast, it gets tougher. When I mix it slowly, it gets softer. Is there any truth to that?
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1answer
65 views

How to partially hydrolyze triglycerides?

How to partially hydrolyze triglycerides for food application? I want to make a mixture of mono- and diglycerides starting from triglyceride. Any pointers would be appreciated. Thank you.
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1answer
47 views

food chemistry maltodextrin vs organic maltodextrin

what is the difference between 'normal' food additive maltodextrin and "organic maltodextrin"? Is it only the primary source (i.e.: corn, wheat etc) that is organic or is it a different process to ...
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1answer
209 views

What ratio of bicarb to vinegar do I need in order for the result to be ph neutral?

This question stems from the one I just asked over at cooking where my recipe tasted decidedly off because the pH was wrong. The recipe called for 16g bicarb of soda and 15g of vinegar (mine was 5% ...
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1answer
92 views

Is Acrylamide carcinogenic? Why?

Recently concerned with health effects by common chemicals existent in food I've been rather busy reading article after article; and just an interesting one came around: Acrylamide (or acrylic ...
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1answer
31 views

How to find the alcohol content of a probiotic liquid?

Probiotics are microorganisms that are believed to provide health benefits when consumed. Water Kefir is one such probiotic drink. This has blend of bacteria, yeast (BY), sugar water and the result of ...
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0answers
35 views

Can N-Zorbit absorb wine and then dried while keeping the same alcohol level?

I'm trying to see if you could use the modified starch N-Zorbit, a maltodextrin, to absorb a low sugar wine (pinot noir for example) and then dry it while keeping the alcohol levels the same or close? ...
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2answers
74 views

Vacuum good inside a box?

I have no clue whatsoever about Chemistry on a academic point of view. We wish to transport some goods. Let's say we vacuum some of those goods, by doing like so: We place those goods on a box, we ...
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1answer
72 views

Is table salt sticking to my laptop?

I was reviewing first posts here, and eating a juicy and salty (table salt) tomato at the same time. Suddenly, I realized that a few table salt crystals have been poured down on my mousepad. I got ...
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0answers
74 views

How does heat and/or boiling remove vitamin C?

The www is full of crackpot claims about how various food treatments alter their nutrition content and it makes finding actual science very difficult. I am specifically interested in the vitamin C ...
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1answer
137 views

Why did the salt on the skin of my turkey react with the aluminum foil it was touching?

I sprinkled salt on my turkey skin and left it to dry out over night. It was covered with aluminum foil. The next morning the aluminum foil had holes ‘burnt’ in it and the turkey skin turned silver at ...
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0answers
29 views

Can fully-hydrogenated oils be mixed with unsaturated oils for use in food (margarines, etc)?

Would it be feasible to mix fully hydrogenated oils with unsaturated oils (eg. soybean oil) to create an edible fat with the consistency of margarine? If so, what is the motivation for ...
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1answer
96 views

Why does pasta become sticky after being cooked?

This question was posed by my biochemistry professor at the end of a class and then never answered. What I've gathered is that: It has something to do with the denaturing of a protein, since we ...
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1answer
1k views

Why does my coffee creamer have titanium dioxide in it and is it safe?

From the manufacturers website of a coconut french vanilla coffee creamer: Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), DRIED CANE SYRUP, NATURAL FLAVORS, COLORED WITH ...
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2answers
86 views

What form of zinc's found naturally in vegetables & meat?

What kind of zinc naturally occurs in plants? Zinc oxide, zinc sulphide, or something else?
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4answers
1k views

Sodium Bisulfate vs Sodium Bisulfite

I'm wanting to do a follow up to this Q&A in the cooking stack regarding browning avocados. I specifically want to expand my experiment to to include the options in Wayfaring Stranger's Answer. ...
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1answer
35 views

About electricity and liquid products

This may sound weird but could one 'zap' some liquid like milk with electricity of a certain voltage for a 'few' seconds hoping to kill any bacteria in it? I know some people suggested some type of ...
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1answer
96 views

Quantifying CO2 generated/released by the soft drink industry and breweries

I need some help in developing a method by which to calculate how many tons of "evil" CO2 are routinely being released into the atmosphere SOLELY due to our beverage addictions, notably beer and soft ...
3
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1answer
91 views

Regarding preservatives in food

Can sugars like fructose-glucose or high-fructose corn syrup that are found in many types of processed food contribute to shortening a products shelf life? Don't bacteria love things like sugar so if ...
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2answers
48 views

About possibly healthy salt substitutes

I noticed Heinz Ketchup has a salt substitute version that uses potassium chloride instead of the usual salt. If this is safe and tastes like salt could it be a better additive than sodium chloride? ...
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0answers
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Electricity for food [closed]

Energy can be converted from one form to the other. Is there any example of using electricity to convert it to chemical energy for making food. Or some way it supports the formation of food.
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7answers
7k views

Why is the recipe of Coca Cola still a secret?

Why is the recipe for Coca-Cola still a secret? I think that given the current state of technology, it should be proficient enough to find any of the secret ingredients in Coca Cola. Any thoughts? ...
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1answer
65 views

Are salt substitutes good alternatives to sodium chloride?

I bought a low salt Ketchup from Heinz and it says it uses ‘ALSOSALT’ substitute (potassium chloride). It says it does have 5 mg of sodium. Is potassium chloride (with possible additives) a good ...
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1answer
127 views

Is it possible to remove salt from food without changing the flavor?

I love soup, even a thick soup for dinner, yet many soup products have 400 to 1000 mg of sodium in them. Is there a simple chemical procedure any consumer could do to take the sodium out of the ...