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

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22 views

How to remove salt from powdered soup mix?

Sometimes I carry powdered soup mix (Knorr/Maggi) when I travel but they are way too salty. Is there an efficient and simple chemical process to lower the salt content? I know sodium is super soluble ...
5
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1answer
107 views

How to extract water from a solution in formamide

I'd like to determine the water content in a sample without buying an expensive machine (like Karl Fischer titrator). So I'd like to measure the water volumetrically. I've chosen formamide to dissolve ...
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0answers
28 views

Food Concentrate For Baking Using Hard Alcohol ex. Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
2
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0answers
22 views

What chemical measurements are related to the degree of flavor extracted by alcohol?

A recent project of mine includes making infusions of various ingredients to make liqueurs and bitters. Infusions, I've learned, vary widely in the amount of flavor extracted from an ingredient. ...
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1answer
34 views

Can baking soda or citric acid help clean a pot with burned-in milk rice?

The other day I was cooking milk rice and forgot about it so it burned a little on the bottom. This lower layer was very hard to clean. A lot of websites recommend boiling water in the pot with baking ...
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1answer
25 views

Is there such thing as too much fermentation

When you make a wine the more you age it the better the taste. But is there such a thing as too much fermentation where it makes the wine taste worse? If not is there a time where fermentation doesn't ...
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2answers
20 views

Is ammonium hydroxide safe to be used for sanitizing food?

At least one big fast food chain uses ammonium hydroxide for making "pink slime" edible by killing off harmful micro organisms: https://en.wikipedia.org/wiki/Ammonium_hydroxide Is this product from ...
1
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1answer
61 views

What elements in Tomato and Spinach make them cook quickly when cooked together?

I have started experimenting on cooking these days and I have noticed that when I add spinach leaves and tomato, they cook very quickly. The spinach melts very fast and the tomato melts fast also - ...
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1answer
26 views

How to recycle olive oil manufacturing wastes?

The fact that only 20% of the olive used to make olive oil becomes olive oil and the other 80% is spread between hard wastes and liquid water wastes made me want to ask this question. Isn't there a ...
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0answers
13 views

Vegetable buffer agents and emulsifiers

I have been working on how to create the best vegan substitute for milk, and I am thinking that it must have all chemical characteristics of milk, such as: Having an emulsifier agent. Having a ...
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0answers
23 views

Why does stale bread go soft in the microwave?

It's fairly well known that stale bread will go soft in the microwave. It makes hard bread edible (albeit a little bit chewy sometimes.) It's obvious that moisture is being released from somewhere in ...
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2answers
2k views

Why do unboiled eggs last longer than boiled eggs?

Just like the title says, I watched this video https://youtu.be/CHMY4G9gTPA and then became intrigued.
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1answer
359 views

Why does soup turn purple when lemon juice and salt are added?

Well you have probably heard about salpeter. I don't know if it is a myth or not that it is used to reduce men's libido by adding to food especially in boarding schools and remote military campuses. ...
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1answer
49 views

Why is peanut butter viscous?

Why is it that when you chop peanuts, a highly viscous paste is created? Im assuming that the reason that chopped peanuts dont become just dust is because we cannot chop finely enough, but what ...
2
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1answer
34 views

How to find sulfites in dried fruits?

I am a student in my last year of high school and currently making a research on how to find sulfites in dried fruits. I've collected data and different methods online and combined few of them into ...
4
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1answer
70 views

If no oxygen is present, will cut avocados stop browning?

Oxygen makes cut avocados brown, or at least it is necessary to facilitate the rapid browning reaction we see within 24 hours of cutting the avocados. If oxygen was completely removed from the air ...
4
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1answer
438 views

Does drinking milk helps long-term chemical poisoning?

I have hared some rumors that drinking milk helps chemical poisoning. I have done a bit research and some sources confirm that. Corrosive Poisons The best first aid is to dilute the poison ...
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0answers
43 views

What's causing my plastic fork to break?

This has been a real mystery for me at work. For the past three days I've eaten salads for lunch. I used a plastic bowl with a lid and when I was finished with the salad, I didn't rinse out the bowl ...
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0answers
24 views

Is there a way to experience peppers’s endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
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2answers
66 views

Does calcium carbonate remove calcium from our bones? [closed]

Is it true that milk contains calcium carbonate which removes calcium from our bones so we shouldn't drink it?
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1answer
554 views

Why does tea dissolve better when put in water rather than milk?

I sometimes drink tea with or without milk. What I have noticed is that when I dip the bag in water the tea spreads out evenly and I have a cup of tea in like 5 minutes. But when I do the same with ...
3
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1answer
36 views

Is there a way to concentrate the vitamin content of a particular food?

I'm looking for a way to extract vitamins out of common food sources of, well, vitamins. Let's take, as an example, Vitamin A which is commonly found in carrots. A carrot (weighing around 60g) should ...
10
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1answer
417 views

Why should space whisky taste different to earth whisky?

I recently read an article about a vial of whisky being stored on the International Space Station for 3 years, and having its taste compared to a control sample stored on Earth. What could cause this ...
3
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1answer
66 views

Does adding lemon juice to water chemically alter its nutrients and thereby negating any of its health benefits?

An acquaintance who apparently has some chemistry understanding told me that eating lemon juice freshly squeezed to drinking water negates all of its health benefits because the water chemically ...
2
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1answer
63 views

Flavor components of high end vodka?

I always thought vodka was just alcohol and water, and that the ideal vodka was one lacking all flavor components characteristic of the grain or potato mash that it was distilled from. I once saw a ...
6
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1answer
286 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. ...
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0answers
61 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 ...
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0answers
37 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 ...
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0answers
157 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 ...
2
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0answers
70 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
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2answers
98 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
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1answer
957 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
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1answer
201 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 ...
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1answer
474 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
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0answers
79 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
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0answers
82 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
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2answers
88 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
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1answer
68 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
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1answer
143 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
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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) ...
17
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1answer
474 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
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0answers
117 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
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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 ...
0
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1answer
1k 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
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1answer
79 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 ...
7
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1answer
150 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 ...
15
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2answers
868 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
68 views

Choosing fish-oil that won't oxidize in long travel?

Fish oil, is susposed to suffer from rancidity(i.e. oxidation) when stored improperly , for example in hot temperature. I'm interested in buying fish oil from abroad(usa) it will be shipped by air ...
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1answer
57 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
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1answer
342 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?