Questions tagged [food-chemistry]
For questions related to the chemistry of food.
364
questions
-1
votes
1answer
47 views
Are there any tasteless edible salts? [closed]
I saw on Youtube a video where caffeine was extracted from Red Bull using DCM. However, due to DCM's tendency to form emulsions with liquid, an inefficient method was used to mix the DCM and the Red ...
16
votes
4answers
4k views
Can we fill potato chips bags with a gas other than nitrogen?
I understand that we fill potato chips bag with nitrogen to prevent oxidation. But why do we use nitrogen, instead of neon or hydrogen or something else?
My first guess is that nitrogen is lighter ...
0
votes
0answers
26 views
Lowering the freezing point of a lipid by adding another lipid
I'm trying to stop bacon grease from congealing in the fridge by adding another lipid with a lower freeze point to it, but I'm not sure how much to add, as I'd like to keep the ratio as bacon-grease ...
2
votes
1answer
49 views
Chemistry of heat and egg whites
I tried to make Italian buttercream icing the other day and followed this recipe.
Unfortunately, the icing was completely runny / liquid. So I know I made a mistake somewhere.
But since I don't ...
1
vote
1answer
45 views
Chemical composition of silver tarnish
I had taken as a given that silver tarnish is a layer of silver sulfide on the surface of a utensil, and that cleaning it using a thiourea based agent like Tarn-X dissolves the sulfide layer.
However,...
4
votes
2answers
509 views
How to measure the color of honey? [closed]
After doing some research, I found that honey's color could be a factor of climate. I am very interested in this subject and I'm a high school student so we don't have as much apparatus as you would ...
0
votes
1answer
63 views
Ripening of bananas?
So, obviously the ripening of bananas involves changing it’s chemical composition. For example, ripe bananas have a much higher amount of sugar.
It is also known that reaction rates are generally ...
-2
votes
1answer
62 views
Cooking IN CO2 gas? [closed]
Quick theoretical question:
What if I replaced water with dry ice in my pressure cooker? Assuming I used a calculated amount to prevent an explosion...
Would It be able to cook?
Would it dehydrate ...
6
votes
1answer
554 views
Does storing apples alongside potatoes keep potatoes from sprouting?
I am looking for a chemical explanation which I wasn't able to find.
I have read in several sources such as this one that, in order to prevent potatoes from sprouting, it is sufficient to store a few ...
2
votes
1answer
93 views
Why is absorbance in UV-VIS spectrometer negative even after calibration?
I was collecting data to plot a calibration curve using pure beta-carotene sample. Prepared 5 different concentrations of beta-carotene dissolved in methanol. Pure methanol was used as blank. However, ...
3
votes
2answers
212 views
Is there a way to create natural Red food coloring from Turmeric in the house kitchen?
As a non chemist I have read in the Wikipedia article Curcumin that:
Curcumin becomes bright red when it interacts electrostatically with
phospholipid film.
This text appeared without source ...
5
votes
2answers
104 views
Is there any way to chemically check sweetness level in any drink or water or tea etc?
I was wondering if there is a test or way to find out how sweet any drink is? For example, if I mix sugar in water, how can I test its level or number of sweetness?
0
votes
0answers
32 views
Will cooking destroy cucurbitin?
I'm curious whether cooking a food containing cucurbitin (an amino acid found in plants related to cucumbers) will destroy it.
More specifically, will roasting pumpkin seeds result in significant ...
27
votes
3answers
9k views
What substances do humans consume that are caloric but neither protein, carb, nor fat?
On the Medical Sciences StackExchange site I asked Can a calorie be neither protein, carb, nor fat?
and got a very helpful answer, which was that ethanol (in alcoholic drinks) is caloric but neither ...
0
votes
1answer
20 views
salts affecting the salinity of water [closed]
I know there are different types of salts like Himalayan salts table salts etc. I was wonder do different types of salts have a different level in salinity when dissolved in water.
0
votes
0answers
26 views
What's a non-toxic flavorless water-soluable chemical I could use for freezing point depression when making ice cream?
I'd like to make a savory version of ice cream. So I can't use sugar or any artificial sweeteners for the freezing point depression needed to control ice crystal sizes. What can I use?
2
votes
1answer
209 views
Cleaning with Vinegar - what surfaces does it react badly with? Metal window sills ok?
I'm cleaning up some mould around the home and I have some substance on my window sills which I'm not quite sure if it's dirt or mould.
I have read about using Vinegar to clean up mould, but an ...
0
votes
0answers
33 views
How can a DPPH assay to measure antioxidant activity of beta carotene be conducted?
I am currently doing some research regarding beta-carotene. With reference to other sources and their methodoloy for DPPH assay, I conducted my experiment but failed to find any significant peak in ...
0
votes
0answers
31 views
How do emulsifier-free food spreads work?
Context: my father habitually eats a particular brand of free-from olive oil butter substitute; it's an emulsion of oils in water (as far as I can tell). One of this brand's big selling points is the ...
3
votes
0answers
169 views
Why dried, closed coconuts go through carbonation?
Some dried, closed coconuts go through carbonation:
The white meat of the coconut becomes disintegrated and smeary
The liquid becomes carbonated with a bit sour-salty tasted coconut water (which ...
21
votes
5answers
4k views
How would I measure the Carbon Dioxide content in Coca Cola over a period of time?
I'm sorry if this is a broad question, but I am trying to plan a simple experiment. I am wondering is there a somewhat simple way of continuously measuring $\ce{CO2}$. I already know the initial ...
2
votes
0answers
37 views
Is there an edible version of nylon string?
I'm working on a project where I have to check the feasibility for product ideas. It has to connect other parts and float on the water's surface.
My friend thought that maybe glass noodles would be ...
1
vote
1answer
51 views
Does clove oil/eugenol interact with nylon type plastics?
So I am aware that the eugenol in clove oil readily melts #6 type plastic (polystyrene). Polypropylene has a higher resistance, while HDPE type plastics seem to have the highest resistance.
My main ...
1
vote
2answers
56 views
Is a liquid vitamin E supplement possible without additives? [closed]
Looking at E vitamin products sold commercially, all “pure vitamin E oil” products seem to be for skincare rather than consumption as a supplement.
I have read that d-alpha tocopherol is the form of ...
2
votes
1answer
91 views
How is antioxidant activity of carotenoids determined?
I am doing some research regarding carotenoids and beta-carotene. After extracting the sample, I have not been able to find a way to measure antioxidant activity of beta-carotene. I have $\pu{0.1mM}$ ...
0
votes
0answers
41 views
Home test for the presence of sugar in erythritol
Is there a test to distinguish erythritol from sugar at home without expensive lab equipment or exotic reagents? Sometimes I purchase erythritol online and wonder if it's been diluted with sugar.
0
votes
2answers
445 views
Is it wrong to allege that lemons and limes are alkaline? [duplicate]
Please ELI5; I've never studied chemistry. I read about alkalinity v. basicity here and on Sciencing.com.
Lemons and limes are doubtless acidic.
Lime: The pH range of lime is 2.00 to 2.35.
Lemon: ...
7
votes
1answer
577 views
Is black tea a pH indicator?
Today, I made a cup of lemon tea in a different way than usual. Instead of pouring hot water in to a mug containing lemon juice and black tea (my normal routine), I let the tea steep for a little ...
2
votes
1answer
93 views
Coffee Degassing
I roast coffee, and currently package it in plastic bags with one way 'degassing' valves.
As soon as coffee is roasted, it starts giving off $\ce{CO2},$ a process which continues for days, and ...
10
votes
2answers
3k views
If LPG gas burners can reach temperatures above 1700 °C, then how do HCA and PAH not develop in extreme amounts during cooking?
According to What is the temperature of heat generated from LPG gas?, the temperature of (1) LPG gas is above 1700 degree Celsius.
Many of us are familiar with pan-frying meat (steak, pan-frying the ...
0
votes
1answer
103 views
NaCl and sour taste
This is a question from a 7th grade chemistry class.
Why does adding salt ($\ce{NaCl}$) to a cucumber soup makes it taste more sour?
My best guess is that the salt affects the dissociation levels ...
0
votes
0answers
26 views
Supplement weight by element or compound
When a vitamin or supplement claims, for example, that it contains
600 mg of calcium (as calcium carbonate)
what does that mean? Does each tablet contain 600 milligrams of the element calcium?
Or ...
-3
votes
1answer
337 views
Does LPG (cooking gas) react with water? [closed]
If cooking gas (or LPG) was exposed to some water in the gasline system, what would be the resultant by-product, and would this induce flame into the cylinder for explosion?
-1
votes
1answer
107 views
What is the difference between the sugar in a fresh fruit and the sugar in a juice?
In this paper of the WHO, there is a distinction between intrinsic sugars, who are incorporated within the structure of intact fruit and vegetables, and sugars naturally present in fruit juices. (page ...
12
votes
3answers
4k 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
37 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
23 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
831 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
2k 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
492 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
2k 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
77 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
1answer
65 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 ...
26
votes
1answer
5k views
Why does lemon juice reduce the “fish” odor of sea food — specifically fish?
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I ...
2
votes
0answers
51 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
686 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
377 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
64 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
84 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
174 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 ...
