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

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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 5mg. of sodium. Is potassium chloride (with possible additives) a good ...
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1answer
51 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 ...
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2answers
153 views

Why does pasta really boil over?

I was making pasta, and I noticed the pasta boiling over. I thought about it some more, and I realized I had no idea why this was happening. When the lid is on, the foam rises. When the lid is off, ...
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1answer
43 views

Why does ice cream not go back to its original form upon refreezing?

I came from a birthday party and someone gave me a sundae. I'm already full so I just decided to eat it at home. After arriving at home the sundae melted. So I left it in the freezer overnight. When I ...
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0answers
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ice cream float - what causes it? [duplicate]

When you mix ice cream and a soft drink (like coke,) a reaction happens that creates a thick foam. I am assuming the foam id composed of carbon dioxide gas and milk curd, which is produced by the ...
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2answers
71 views

Does any element have nutritional (caloric) value?

Is there any single element (e.g. possibly carbon) that can be eaten, which has nutritional value in that it provides calories? I found on Wikipedia that http://en.wikipedia.org/wiki/Dietary_element ...
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How can i detect Formalin in food easily

I am trying to detect formalin in different types of food. Formalin $(\ce{CH2(OH)2})$is an aqueous solution of formaldehyde, which is $\ce{CH2O}$ or $\ce{H2CO}$. I used many chemicals to do this, but ...
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1answer
48 views

How much carbonation is in one liter of commercial fountain coke-cola

From what I understand generally coke is carbonated to roughly 6.2g per liter in bottles and cans, or 3.1 volumes of CO2. I was watching this video because I was curious about how fountain soda ...
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1answer
35 views

Permanent suspension of cocoa powder into water

I have failed in permanently suspending cocoa powder into water. I have tried heat (212'f) and pressure (40 psi) into a sugar water solution (50/50). Also, powdered milk and evaporated milk have ...
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2answers
42 views

Examples of electronically conductive foods?

There are many foodstuffs that are ionically conductive (for example, anything moist and salty). What about foods that have a high electronic conductivity? The only thing I can think of would be ...
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2answers
78 views

cooling/refrigeration essentiality for carbonated softdrinks

How does cooling/refrigeration help in maintaining the taste and shelf life of food products, especially CSD (Carbonated Soft Drinks)? For example, chilled drinks have a nicer taste than a normal ...
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1answer
105 views

What molecular features create the sensation of sweetness?

There are many compounds that taste sweet. Many of the artificial ones taste much sweeter than natural sugars (which is why they contribute little to energy intake when use as sweeteners). A range ...
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1answer
56 views

Plastics for food packaging

There are many types of plastics that can be used for food packaging, for example: Polyethylene terephthalate (PET) Polyethylene (PE) Polyvinyl chloride (PVC) Polypropylene (PP) What are the ...
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50 views

How to test oxalic acid in potatoes

How could you test that there's oxalic acid in potatoes.For example, what chemical reacts to oxalic acid and then what will happen if it reacts?
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0answers
83 views

Coffee and tap water reaction - results in gray tint

I use filtered water to make my coffee. If I mix a few drops of said coffee with our tap water, it turns a grayish color; it's much darker than the coffee would turn the water by itself (I compared ...
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1answer
71 views

Can freezing break up sugar polymers?

I recently freezed a huge bunch of apple slices, and thawed them again a few days later. After thawing, I noticed a few things compared to a batch that I had put in the fridge (no freezing) The ...
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1answer
121 views

How much does butter shrink when frozen?

I just bought a butter dish which is a millimeter or two too small (the problems are that the corners are rounded which they forgot to mention before I ordered it and asked for the dimensions) to fit ...
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1answer
213 views

Does caffeine isolated from coffee contain harmane?

I'm not sure whether the caffeine contained in otc caffeine pills is made synthetically or isolated from coffee and other plants, but if the latter is the case, is it likely that it contains the ...
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1answer
55 views

“Dringking water” plastic - can I store beer in this?

This is an outdoors & chemistry question. I have an old and functional water bladder, shown below. On it, there are markings that coffee, beer, wine, hot drinks etc. must NOT be stored inside, ...
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2answers
353 views

How can I measure the pH of high-viscosity fluids like dough?

I would like to measure the pH value of dough with a pH-Meter, to ensure a pH value of 4.1 (max). Because of the high viscosity I would thin down the dough with demineralized water for two reasons: ...
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1answer
449 views

Why does heat solidify cake batter?

Increased vibration causes the atoms in an object to spread out farther away. Thus, with added heat, and object goes form a solid to a liquid to a gas (and then to plasma, with enough heat). Why is it ...
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1answer
141 views

Is it possible to separate salt from food, or at least convert it into something that doesn't taste salty?

A couple months ago, one of my room mates accidentally used a cup of salt to make apple crumble. She asked if there was any way to separate it, probably because I had recently reduced the acidity of a ...
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27k views

Saturated vs Unsaturated Fats — Structure in Relation to Room Temperature State?

I'm sure most of us have heard that saturated fats are solid at room temperature, and unsaturated fats are liquid at room temperature. I'm wondering how this relates to their chemical structure -- ...
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1answer
2k views

Why does chocolate ice cream melt faster than others?

The other day I was dipping out Neapolitan(strawberry, vanilla, & chocolate) ice cream and noticed that the chocolate ice cream tended to melt faster than that of the vanilla and strawberry. I ...
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1answer
636 views

Why does milk flake?

While drinking milk (or better 'while seeing the milk I'm gonna drink') a question came up to my mind: Why does the milk sometimes flake, even if not in contact with some other substances? I guess ...
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1answer
212 views

What is the molecular structure of the coating on cast iron cookware known as seasoning?

When a piece of cast iron is repeatedly covered in fat and exposed to heat it develops a hard, black, non-stick coating referred to as "seasoning". What exactly is this coating made of molecularly? ...
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1answer
690 views

What chemicals are present in burnt toast?

I'm planning to do an experiment where I extract burnt toast and test how that affects the growth of mung beans. I know burnt food contains PAHs, but what are some other chemicals present and how ...
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299 views

Cyanogenic glycosides and HCN

I'm researching cyanide for a biology project and noted that one of the largest sources of carbohydrates in the tropics is the cassava root -- which I previously researched as a food that contains a ...
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1answer
6k views

Remove formalin from food using chemical found in kitchen

In some parts of the world food is stored with formalin so it looks fresh forever! This is astonishing, but true (See refs here). As formalin is very bad for health and damages kidneys and liver very ...
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1answer
287 views

How does brewing time and brewing temperature affect the flavonoid concentration of green tea?

I've searched a lot for this, but I still cannot find any good explanations for how these two factors affect flavonoid concentrations.
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1answer
445 views

How does temperature affect the concentration of flavonoids in orange juice?

I am in high school, and I would like to do an experiment on this for a project. I've done quite a bit of research into the different methods I could use (see 2.4.2 here) but I still cannot find ...
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1answer
2k views

How does adding lemon juice to sugar make better caramel?

It's a common cooking advice: if you want a somewhat softer caramel, add some lemon juice to the sugar: To help prevent the caramel from crystallizing, you can add an acid to the sugar before you ...