Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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-4
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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 ...
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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
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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
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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
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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
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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
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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
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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
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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 ...
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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
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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
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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
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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 ...
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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
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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
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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
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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
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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
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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...
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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
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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 ...
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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
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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
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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 ...
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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
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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 ...
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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 ...
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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
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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
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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 ...
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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 ...
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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
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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?
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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
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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
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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 ...
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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
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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
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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 ...
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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
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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
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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
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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 ...
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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
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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"...
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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
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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 ...
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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
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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
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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 ...