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

learn more… | top users | synonyms

0
votes
0answers
12 views

Does plastic packaging affect the food in them and if so how? [on hold]

Does plastic packaging of food have effects on them, how do they do?
6
votes
1answer
192 views

What bases are fit for human consumption and can be used in foods?

I know that are several acids that can be found in the kitchen, such as citric acid and vinegar. However, I never heard of a base that can be used in the kitchen to raise the pH levels of any food. ...
0
votes
0answers
14 views

Mix Sodium Bicarbonate with aspartame in coffee

So frequently when I make drip coffee I'll add baking soda to my coffee to cut down on the acidity. I also like to use aspartame as a sweetener. My question is how does the baking soda react to ...
0
votes
0answers
20 views

Does oxygen catalyze the decomposition of sucrose?

When a bottle of sports drink that contained sucrose is opened, is it expected that the sucrose contained therein will split into its constituents (fructose and glucose) more rapidly than it will via ...
0
votes
0answers
95 views

Using helium to make home brewed beer

I want to brew beer using helium instead of $\ce{CO2}$. Most beers use about 2.5 grams of $\ce{CO2}$ per litre except stout like Guinness which uses nitrogen as it allows bubbles for much longer ...
0
votes
0answers
38 views

Mixing Cream of Tartar and Plain Yogurt

What are the chemical effects of mixing cream of tartar and plain yogurt? What happens to the lactic acid?
1
vote
0answers
28 views

What reaction occurs when soaking a piece of meat in apple cider vinegar?

I would like to know what reaction occurs when soaking a piece of meat in apple cider vinegar. Additionally, how does it happen? I read a topic which was about the bad reputation of apple cider ...
4
votes
2answers
45 views

The Salt Room, is there salt in the air?

I work in a restaurant where we dry age our uncut steaks in a cooler. Dry aging is a wonderfully complex process that improves the flavor of richly marbled steaks. Our particular type of aging cooler ...
5
votes
1answer
311 views

Why does lactose-free milk last so much longer than regular milk?

I buy lactose-free milk. The sell-by date is usually as much as eight weeks from the date of purchase, which is in the neighborhood of twice that of regular milk. This seems puzzling; lactose-free ...
2
votes
1answer
94 views

How Many mL of 1.0M HCl Would be Required to Completely Decompose Sucrose into Glucose and Fructose?

I am currently conducting an experiment into the glucose content of certain sports drinks. However, I have hit a roadblock. A majority of the drinks that I intend to test contain sucrose. I am ...
4
votes
1answer
42 views

How to Convert Sucrose to Glucose and Fructose

If you have some sort of sports drink that contains sucrose, how would you take that sucrose and break it down into its components, glucose and fructose? I know that sucrose + water will break it ...
2
votes
0answers
27 views

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 ...
3
votes
0answers
41 views

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 ...
2
votes
2answers
57 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 ...
1
vote
1answer
25 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 ...
7
votes
1answer
106 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 ...
19
votes
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) ...
16
votes
1answer
411 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 ...
4
votes
0answers
51 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? ...
11
votes
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 ...
0
votes
1answer
145 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 ...
2
votes
1answer
67 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 ...
4
votes
0answers
62 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 ...
13
votes
1answer
217 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 ...
1
vote
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, ...
3
votes
1answer
134 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?
7
votes
1answer
125 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 ...
3
votes
1answer
117 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 ...
6
votes
1answer
172 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, ...
8
votes
0answers
79 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 ...
5
votes
0answers
44 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 ...
4
votes
1answer
547 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 ...
3
votes
1answer
103 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 ...
3
votes
0answers
50 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 ...
16
votes
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 ...
7
votes
3answers
315 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 ...
3
votes
1answer
113 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 ...
4
votes
1answer
53 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?
2
votes
1answer
67 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.
0
votes
1answer
55 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 ...
0
votes
1answer
274 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% ...
7
votes
1answer
96 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 ...
3
votes
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 ...
0
votes
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? ...
3
votes
2answers
75 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 ...
2
votes
1answer
80 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 ...
3
votes
0answers
77 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 ...
10
votes
1answer
176 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 ...
3
votes
0answers
32 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 ...
4
votes
1answer
99 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 ...