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

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3
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0answers
24 views

How to calculate to actual calcium content in a pudding mix

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 ...
14
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 ...
3
votes
1answer
99 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
27 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
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1answer
39 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
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1answer
19 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
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1answer
44 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% ...
6
votes
1answer
52 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
25 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
14 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? ...
2
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2answers
63 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
55 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
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0answers
43 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 ...
5
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1answer
71 views

Why did the salt on the skin of my turkey react with the tin 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 ...
2
votes
0answers
22 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
63 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 ...
2
votes
1answer
905 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 ...
0
votes
2answers
46 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?
7
votes
3answers
552 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. ...
1
vote
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 ...
1
vote
1answer
73 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
votes
1answer
63 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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vote
2answers
41 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
29 views

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
6k 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? ...
1
vote
1answer
30 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 5mg. of sodium. Is potassium chloride (with possible additives) a good ...
5
votes
1answer
98 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 ...
22
votes
2answers
570 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, ...
3
votes
1answer
102 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 ...
2
votes
0answers
28 views

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 ...
2
votes
2answers
136 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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vote
0answers
125 views

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 ...
1
vote
1answer
983 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 ...
2
votes
1answer
125 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 ...
1
vote
2answers
158 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 ...
3
votes
2answers
115 views

cooling/refrigeration essentiality for carbonated softdrinks [closed]

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 ...
8
votes
1answer
183 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 ...
3
votes
1answer
76 views

How can I avoid crystallisation of sugars in vinegar at low temperatures?

I produce high density balsamic vinegar, when it's winter and the temperatures are very low, high density products tends to crystallize. think this is a problem of over saturation of the glucose. The ...
4
votes
1answer
74 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 ...
0
votes
1answer
122 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?
1
vote
0answers
124 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 ...
0
votes
1answer
86 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 ...
1
vote
1answer
292 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 ...
3
votes
1answer
287 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 ...
2
votes
2answers
102 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, ...
3
votes
3answers
608 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: ...
2
votes
1answer
895 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 ...
4
votes
1answer
276 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 ...
8
votes
2answers
53k 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 -- ...
4
votes
1answer
3k 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 ...