Questions tagged [food-chemistry]
For questions related to the chemistry of food.
333
questions
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0answers
17 views
What would happen if you swallow NAC and Acidophilus pills right after taking alcohol? [on hold]
You drink 30 grams of 40% rum with few ounces of water and then swallow a few supplements that are supposed to be taken on an empty stomach. NAC and Acidophilus.
Besides the water and alcohol, the ...
-3
votes
0answers
18 views
Difference between α-D-glucose and β-D-glucose [duplicate]
What's the difference between alfa-D-glucose and beta-D-glucose? Thank you the explanation.
12
votes
3answers
2k views
Chilling water in copper vessel
Does chilling drinking water in copper bottle result in any chemical reaction that turns it dangerous for consumption in any way?
Few days back, in summer, I carried kokum juice in copper bottle. I ...
1
vote
0answers
33 views
What was the process that created a plastic-looking material from the jam leftovers? [closed]
I was making apricot jam using fresh apricots and gelling sugar. All went well except I burnt it. Some of the solid parts sank to the bottom and stuck there. After putting the good stuff in jars, I ...
0
votes
0answers
19 views
Procedure for determining the levels of Acrylamide from a cup of coffee
For experimental purposes, I want to determine the level of Acrylamide in cups of coffee. Is there a method that doesn't use spectrometric analysis to determine it as I do not have access to it in the ...
2
votes
1answer
29 views
What Are Examples of Reducing Sugar in Mailliard Reaction?
I'm interested in food science, and I've been reading about Maillard reaction.
All of the articles / videos about Maillard reactions that I found online mention that reducing sugar and amino acids ...
10
votes
1answer
913 views
How long would it take for sucrose to undergo hydrolysis in boiling water?
I was reading the book Cocktail Codex and there was a snippet on avoiding boiling sugar and water to make simple syrup that made me a bit skeptical. Here it is:
Heat also affects the molecular ...
2
votes
1answer
348 views
Argon vs nitrogen for preserving wine
I have a question regarding whether argon or nitrogen is to prefer when it comes to preserving wine.
Specifically, I am interested in knowing if there is a difference in preservation periods.
Also, ...
3
votes
1answer
147 views
How to remove sugar from juice
My son has autism and we noticed that blueberries make him feel much better. The problem is blueberries contain sugars which interfere with diet he has (low carbohydrate).
How do I filter out the ...
1
vote
0answers
71 views
I live in an area with a company that claims they've made soft carbonated drink out of lactic acid and milk, how true is it? [closed]
I live in Iran, recently a massive cooperate company has produced a soda/carbonated soft drink, under the brand name "luckydo" which they claim it's beneficial for your health and each 2 glasses ...
1
vote
0answers
51 views
What does which compound of this mixture do (Glue)
In school we are told to create an organic glue (edible and non toxic) and the teachers said we won´t get any help because it´s the final project. Can you please tell me which of the compounds of this ...
1
vote
1answer
53 views
How can I check the sodium content of food?
What is an easy (i.e., home project) way to measure sodium in food?
For example, the nutritional label of a tahini brand that I often consume shows very little sodium (around 10mg/100g). I suspect ...
2
votes
0answers
34 views
What kind of chemical reaction happens when combining Tahini and Date syrup?
While both Tahini and Date syrup are quite thin, when mixed together they form a paste-like substance that is very delicious, and quite thick. But what kind of chemical reaction leads to such sudden ...
-1
votes
1answer
68 views
How long do I have to burn a carbon steel pan laced with flaxseed oil?
I've a carbon steel pan that's 26 cm in diameter, about 2 mm thick, but I doubt that it matters. I haven't been able to find a reliable resource that would tell me the smoke point of flaxseed oil, but ...
2
votes
1answer
39 views
At what acid concentration does potassium metabisulfite react?
I'm in the process of developing a well preserved food-stuff containing potassium metabisulfite and a number of acids (acetic, ascorbic, malic, tartaric, citric, lactic). Wine-making literature ...
1
vote
1answer
45 views
Changes over time in sodium hydroxide concentration in a hot water bath used for pretzel manufacture
I make soft pretzels using a hot (190 °F) and dilute (2-4% w/v) sodium hydroxide solution. The bath is kept hot in a open-top stainless steel vessel like a stockpot. I make my pretzel dough and dip ...
1
vote
0answers
37 views
Why does coconut oil spoil much faster than groundnut oil?
I have observed that various foods cooked using coconut oil spoil much faster than foods cooked using groundnut oil. One good example is Asian coconut milk curry. Even with proper refrigeration, this ...
2
votes
1answer
62 views
Adhesion of polymerized fats to cast iron
I'm trying to make an informed decision as to which oil is best to use for cast iron seasoning. I've read all kinds of conflicting information online and the only consistency seems to be that ...
4
votes
3answers
195 views
Why does Coca-Cola Zero Sugar Contain Sodium Despite no Sodium Ingredients?
According to the Coca-Cola website and every label I read, Coca-Cola Zero Sugar is a mixture of organic compounds:
CARBONATED WATER (OC(OH)₂), CARAMEL COLOR (Various sugars), PHOSPHORIC ACID (H₃PO₄...
-2
votes
1answer
40 views
Will fruits and vegetables be more oxidized if blended at high speed for a long time or at less rpm for a short period of time? [closed]
Will fruits and vegetables be less oxidized if blended at higher speeds for shorter periods of time, or at lower speeds for longer periods of time?
Do the oxidized molecules in vegetable juice ...
1
vote
0answers
33 views
Are alkaline conditions required for Maillard reaction?
The Maillard reaction, a form of non-enzymatic browning, refers to a cascade of chemical reactions that frequently occurs in the cooking of foods (e.g. baking of pastries, roasting of meats). It ...
-2
votes
1answer
38 views
Is it possible to turn food into fuel for a combustion engine? [closed]
According to McDonald's Nutrition Calculator page, the following order would contain 2480 kilocalories (or 10376 kilojoules):
1 x Double Bacon Smokehouse Burger
1 x Large Chocolate Shake
1 x Large ...
3
votes
3answers
5k views
Sugar solutions have a neutral pH in themselves, but it makes your body acidic. Why? [closed]
I'm not an expert, but as far as I understood a sugar solution is completely neutral since sugar can't take hydrogen ions out of the water or donate them in. Sugar is a non ionic compound, so it does ...
1
vote
1answer
29 views
Identifying food, quick and cheap? [closed]
I’m asking this question in the most technical perspective of identifying substances, so I’m not considering the use of chemical tests like Benedict’s solution, biuret solution, Sudan III stain, or ...
-1
votes
1answer
13 views
Properties of food in different states [closed]
I've gotten into a heated discussion over the topic of foods before and after they have been cooked and or mixed. My opinion is that the properties obviously change once either mixed or exposed to ...
4
votes
2answers
463 views
Is flour or baking soda really suitable for extinguishing grease fires?
I think most have heard the advise that you should put flour (or baking soda) on a grease fire to absorb the oil before. While this is certainly better than using water, I'm skeptical.
For starters ...
0
votes
1answer
32 views
emulsion - why does it make a differnce if you have have more/less water/oil
So I have been wondering why you can see the following:
Using 10 ml oil and 1 ml water with and emulgator leads to a way better emulsion than if you use 10 ml water with 1 ml oil (if you use the ...
-1
votes
1answer
108 views
Any consumable liquid that would dissolve ground coffee?
Figured I would try here rather than a food-oriented forum.
Is finely ground coffee (Espresso/Turkish) soluble in any consumable liquid?
Otherwise asked: is there any liquid available to the average ...
8
votes
2answers
2k views
Why does lavender oil dissolve plastic?
A few weeks ago I decided to harvest the lavender in my garden and put it through a still to extract the essential oils. The still in question is essentially just an air cooled condenser.
I collected ...
2
votes
0answers
57 views
Formation of caffeidine in Noon Chai
Noon Chai (as described in this question) from Kashmir is prepared by adding common salt and sodium bicarbonate to green tea and cooking it for quite some time (~ 30 minutes).
Noon Chai is also ...
0
votes
0answers
39 views
Glucose test strip science project
My daughter is interested in doing an IB science project related to glucose test strips. It has been a little difficult finding references for background review of literature into the chemistry of ...
0
votes
1answer
35 views
E227 Food Additive effectiveness
I have been researching on E227 (Calcium Bisulfite), and could find minimal information about how it acts as a preservative and how effective it is. I could only find that it preserves by converting ...
4
votes
2answers
108 views
Is sugar necessary for the sweetening effect of food?
A lot of food packages, nowadays, are mentioning "0 g sugar" or "sugar free". Then how do those still taste sweet?
1
vote
0answers
32 views
cluster of milk [closed]
I have a problem with milk when we are making yogurt in factory. When the milk pass through the machine it clogs the filter of the machine because the cluster that formed on the filter. My question is ...
5
votes
2answers
119 views
Why is cooking not potentially lethal? [closed]
Even the simplest ingredients used in cooking, such as a banana, contain hundreds of chemical compounds. When we cook we mix several of these ingredients and apply heat, which makes a perfect ...
1
vote
1answer
39 views
Can sucralose form a syrup?
(Almost) Everyone is familiar with making simple syrup from table sugar and water.
I was wondering if pure sucralose is also capable of forming a syrup.
I wanted to do an experiment myself, but to ...
0
votes
2answers
155 views
What is oil smoke point?
I understand that the smoke point is the temperature at which oil starts to produce smoke. But how exactly is that smoke produced? I've read that it is related to hydrolysis and oxidation, but I'd ...
0
votes
1answer
293 views
Naturally Occurring Sulfites or Sulphites form
In the following link, it says that the product
May contain trace amounts of naturally occurring sulfite residue
I asked the manufacturer about it and the explanation I got was:
The trace ...
38
votes
2answers
5k views
What causes the “rotting fish smell”?
Rotting fish seem to give off the same (very pungent) kind of smell, regardless of the kind (salmon, seabreen, tuna, etc).
What exactly is it that's responsible for this unique smell?
(Though I've ...
1
vote
0answers
50 views
How does alcohol infusion (maceration) work chemically?
To make liqueurs (e.g. lemon liqueur) you take some fruit and/or plant and let them macerate in pure alcohol to make the alcohol have the fragrance and color of the original ingredient.
How does it ...
1
vote
2answers
609 views
Why does the outside of a plastic cooking oil bottle get sticky over time?
Cooking oil (I've observed it with canola oil, if that matters) is not ordinarily sticky. When I buy a plastic bottle of it, the outside is not sticky.
But when use some of it, then return after a ...
2
votes
1answer
67 views
Why is there only a slight change in pH when soda loses its fizz?
I did an experiment for my chemistry class and did a control with sparkling water and the pH increased by a significant amount, but when done with sodas like cream soda, coke, or 7 Up, the pH change ...
0
votes
1answer
153 views
Last step of nicotine extraction using DCM
After using hydro-distillation method with distilled water and NaOH, separating the extract with dichloromethane, distillate it at 40 °C/104 °F, I'm left with some yellow pale oil.
I'm just wondering ...
-1
votes
1answer
339 views
What forms the emulsion in chocolate?
Some days ago, before buying a chocolate I read the ingredients and saw that it contains a natural emulsifier. A Google search didn't reveal anything about of what the emulsion formed is, do you have ...
0
votes
2answers
74 views
Does boiling milk really make the nutrients in it less useful to the body when ingesting it?
Does “denaturing” nutrients in milk by boiling it make them less useful, or actually more useful, as they undergo “denaturation” anyway during digestion?
I've read online that boiling milk "denatures"...
1
vote
0answers
342 views
Why do gnocchi float when they are cooked?
Gnocchi is a kind of pasta made with flour, potatoes and eggs. They are cooked in boiling water and when they are ready to be eaten they float.
Why do they float when they are cooked?
I found two ...
2
votes
1answer
66 views
How does salt push out the water from vegetables, meat, etc.?
Where can I find out, how does this process work? Have you noticed, that when you salt mushrooms, eggplant... or add sugar to lemon - some "juice" comes out.
Any explanations? Or maybe name that ...
-1
votes
1answer
64 views
Is food color E-132 indigotine, carcinogenic?
I have seen different opinions on food color E-132 Indigo carmine (indigotine, FD&C Blue 2) if it forders cancer.
4
votes
1answer
282 views
How does calcium chloride act as a sequestrant (food science)?
This Wikipedia page lists common sequestrants (with respect to food science). As stated on the page:
A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and ...
11
votes
1answer
110 views
Why does butter get soft with heat, but not ice?
Sometimes a recipe asks me to soften the butter before I use it. This can be accomplished with a few seconds in the microwave, or just by leaving it out at room temperature for a while.
Ice, on the ...
