Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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0answers
29 views

Should steel ball bearings balls (100Cr6) be food safe? [closed]

I'm using 20 old large ball bearing spheres (almost 2 kg of steel) I had collected in the past to help oil keep its temperature in frying, they stay in the bottom of the pan. They were rusty so I ...
2
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0answers
40 views

What is the difference between milk and cream that causes disparate result when freezing and thawing?

If you freeze milk and then let it thaw/melt again you just need to shake and it is more or less indistinguishable from unfrozen milk. That is not true for cream - after letting frozen cream (40 % fat)...
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1answer
30 views

What is the relationship between content of elemental magnesium and magnesium ʟ-threonate?

Looking at some supplements descriptions and comparing with recommendations of magnesium intake. From magnesium ʟ-threonate supplement description: Recommended daily intake (4 capsules) contains 2000 ...
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39 views

Creatine Powder Purity Test

Main goal is to find out if a creatine powder is 100 percent ( or at least above 95) pure or not. ( There is a concern the supplements my students are using may have been made from low quality ...
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14 views

Will a liquid-liquid emulsion and the separated emulsion have same volume?

Let's assume that there is no dispersed gas (bubbles). Not sure about dissolved gas; maybe you can tell me if that matters. Ordinary liquids (aqueous solution and biological oil). Surfactants are ...
4
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1answer
193 views

How can semicarbazide occur during meat processing other than from nitrofuran treatment/feeds?

Since nitrofurans are banned e.g. in the EU from use in food-producing animals, but not entirely as medications for humans, there have been some stories/reports of possible diversion of human-intended ...
4
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1answer
938 views

Why are some colorings called "Fast", i.e. Fast Yellow AB (E105)?

Every time I look into things like this, I keep seeing talk about "fast food logos", so I've hit a dead end. What makes a specific color "fast"? I see Fast Yellow and Fast Green ...
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1answer
25 views

Which form does Casein take in milk (before and after extraction)? [closed]

In this video, NileRed said casein is exists in milk as a salt Calcium caseinate. And that structure of the salt is composed of ...
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1answer
48 views

Is there a way to put helium or any other gas into food?

Kinda like pop rocks puts bubbles of carbon dioxide gas into their candy to make it pop, If someone put bubbles of helium into some sort of food light enough then would it float? And how do they even ...
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1answer
54 views

Storage solution for oxygen sensitive liquid chemicals?

I'm needing to transfer oxygen sensitive liquid chemicals from a 5 litre bottle to many 100ml storage solutions. Since I'm transferring a large quantity I plan on operating within an inert atmosphere ...
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1answer
370 views

I mix table salt and baking soda with water to make mouth rinse, and leave them for several days. It started to form precipitation, and a bad odor [closed]

I mixed 2 spoons of baking soda with 1 spoon of salt and mixed them with water (but not mixing totally) and left them for several days. At first I saw some bubble but the water was clear, but then it ...
3
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1answer
72 views

Deactivate lectins in beans by baking

Having dried uncooked beans, I read that the lectins can be deactivated by boiling and soaking for a while. What I could not find any information on is if dry baking beans would eventually deactivate ...
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0answers
73 views

How do I get calcium citrate to precipitate in experiment on extraction of citric acid from juice?

I was planning to extract citric acid from mango juice by first using Aspergillus niger fungus by fermentation to convert the mango juice to citric acid, then extracting by first adding sodium ...
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1answer
55 views

How Bread is made with yeast, sugar and luke warm milk? [closed]

Materials and Apparatus: wheat flour sugar dry yeast glass bowl covering plate milk Procedure: Lukewarm milk is taken in the glass bowl and sugar is added to it. Then, yeast is added to the same. ...
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1answer
730 views

Why do purple Pedialyte freezer pops turn green when frozen?

I bought some Pedialyte freezer pops for my kids: And I've noticed that after spending a long enough time in the freezer, the purple "grape" pops change color from purple to green: After ...
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27 views

why should we add the fat slowly when making an emulsion?

I'm sorry if this is in the wrong place but recently I realized that every time I got told to make an emulsion even when cooking (ie making mayo or cake batter) it is instructed to add the fat (or ...
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1answer
65 views

Why isn't canned food good forever? [closed]

So everything inside the can has been killed and nothing can get in. So why doesn't it last forever then?
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1answer
20 views

why did a mixture of water, sugar, starch effervesce after adding a little bit of glycerol as humectant? cooking at 130 degrees celsius [closed]

I am trying a new formulation of lokum (turkish delight) which is a gel composed of starch, water and sugar. After adding 0.5% of glycerol to a 170 Kg of a boiling mixture, it became fugitive and ...
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2answers
264 views

What is the composition of diet coke?

I've been trying to find the values of any sort of percentage composition of diet coke and I haven't found any luck other than one interviewee (Dr. MAUREEN STOREY [Senior Vice President, Science ...
3
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1answer
200 views

Procedure for measuring EC

Most of the procedures on the internet are of a university research lab level. Is there a simpler method I could use to determine the concentration of EGCG
3
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0answers
49 views

How to maximize shelf-life of freeze-dried food beyond 25 years? Can this exceed 100 years?

Many manufacturers will sell and advertise emergency preparedness food packs to still taste "great" 25-30 years into the future (or at least maintain a consistent taste over this period). ...
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0answers
61 views

Understanding the pH scale for edible food!

I'm working on a website where I want to provide the pH level of plants! Although i don't even know what this is (I have zero knowledge in chemistry), I have to provide it! What I want to do is ...
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1answer
351 views

Does sour milk have something else in it besides lactic acid that gives it such a horrific taste and odor?

Even slightly sour milk has a horrible, nauseating taste, while plain yogurt tastes either great, or at least nowhere near as bad. A dozen sources (all of them) say that the sour odor and taste of ...
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1answer
114 views

Turning oil into solid for candles [closed]

I added stearic acid to hot vegetable oil and saw it turned to a sludgy, slush material in about 1.5 hours. Is there any other natural additive that I can add to make it more solid in the same amount ...
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0answers
47 views

Is there a known value for the molar extinction (absorption) coefficient for amylose and amylopectin iodine complexes?

I am doing a colorimetry experiment with starch, and have a theoretical model based on Beer's law. To solve it, I need a known value for the molar extinction coefficients of amylose and amylopectin ...
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15 views

How reliable would commercially available starch be as a standard for an experiment?

I am conducting a student experiment of finding the amylose to amylopectin ratio of certain samples using an iodine colorimetry method. In order to calculate the actual ratios, I need a standard to ...
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55 views

What do we know about the structure of the amylopectin iodine complex?

I am studying a method of finding the ratio between amylose and amylopectin using the difference in color of the amylose-iodine complex(blue) and the amylopectin-iodine complex (red/brown). Through ...
14
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1answer
2k views

Why do green bell peppers become bitter when cooked?

Why do green bell peppers taste sweet raw, but become bitter when cooked (steamed)? What chemical process is responsible for this? (I don't believe the temperatures are high enough for the Maillard ...
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0answers
140 views

What does solid matrix mean?

I am reading "Effect of Freeze-Drying on Quality and Grinding Process of Food Produce": A Review by Timilehin Martins Oyinloye and Won Byong Yoon. The problem is they are referring to the ...
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12 views

Improving protein solubility in Water solvent (food science)?

I am trying to form a solution involving mixing my protein shakes. I am using a vegetable protein and it has poor solubility. Is their another protein I could use to entrap it to improve solubility? ...
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0answers
40 views

Carcinogenicity of home coated cast iron pans

Cast iron pans are a traditional cooking utensil and are becoming more and more popular in recent years. I myself switched from Teflon/ PFC pans to cast iron pans. To use the pan they are normally ...
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1answer
32 views

Could shear force from blending denature alpha amylase / glucoamylase enzymes?

I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are finer particles for the amylases ...
14
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1answer
477 views

What factors promote honey's crystallisation?

Honey is a complex mixture containing, probably, more than hundred compounds. I understand that the % of those components will affect the crystallisation. However, I am wondering what factors may ...
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45 views

How does iodine react with amylose and amylopectin, and can iodine colorimetry be used to determine the ratio between the two starches?

Based on some of the methods of studying starches in rice I looked at, I found that there are two general distinctions: ones that focus on the ratio between amylose and amylopectin ones that focus ...
2
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0answers
60 views

Why does sodium citrate in water turn black when blueberries are added?

I recently started making oral rehydration therapy for someone I'm taking care of who developed POTS after COVID-19 infection. (ORT was recommended by their doctor.) I use the standard ingredients of ...
5
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1answer
67 views

Can Fe and Ca react and become unusable in some foods?

In Turkish cuisine there is a popular food called "tahin pekmez" (tahini with grape molasses). According to a 2017 article on some Turkish news site, mixing these is supposedly counter-...
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106 views

How to extract limonene from the orange peels?

What is a reasonable procedure to extract the orange essential oil from the rinds? I thought this would be a common experiment. Here's what Wikipedia had to say, they identify the essential oil as ...
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26 views

Carbon Sequestration For Indoor Farming

First the backstory: We've begun growing mushrooms (currently Enoki, Lion's Mane and Blue Oysters if anyone is curious) for the sake of eating and maybe potentially selling someday soon. My partner ...
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4answers
98 views

If I hard boil eggs in a pressure cooker, will I get the same results regardless of altitude?

This seems like it should be obvious but for some reason (my chemistry is very rusty) I'm having a hard time articulating why the hardboiled egg recipe in an instant pot should yield the same results ...
2
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4answers
93 views

How to correct the pH and composition of bottled water?

For some time I've been buying a brand 'A' of (non-sparkling) bottled water. It wasn't easy to find one that I liked, because I make tea with it, and most other brands I tried made murky, smelly, dark ...
27
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2answers
3k views

The importance of the cold chain in the food and the pharmaceutical industry

There are these everyday things that one should know as a scientist and especially as a chemist, but which never come to light in an academic curriculum — at least not in mine. One such thing is the ...
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0answers
931 views

Does heating potato starch destroy its resistant starch?

Resistant starch, as found in potato starch, is supposed to have health benefits. There are differing opinions on whether or not heating potato starch destroys the resistant starch in it and thereby ...
4
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1answer
531 views

Why are there no alkaline foods?

It takes some work to find a list of the actual pH of various foods. (Searches are confounded by a popular "alkaline diet" theory that the pH effect on a human body of consuming various ...
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203 views

Does fractionation use enough heat to destroy nutrients in Coconut Oils when seperating the MCT oils?

We have recently been giving MCT (medium-chain triglyceride) oil to our dogs in place of Coconut Oil as from what I understand the majority of the benefits of Coconut Oil comes from the MCT's ...
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2answers
2k views

Are food calorie values really integers?

According to what I've seen, fat has a listed caloric value of 9 Cal/g, while carbs and protein have listed caloric values of 4 Cal/g.* Are these numbers exact, or have they been rounded? And if they ...
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1answer
131 views

What is the main contributor of the color of honey? [closed]

I was told that the color of honey contains so much chemistry and that was interesting to me and after doing a couple of research I found that the color of honey depends on the presence of plant ...
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1answer
456 views

Are there any tasteless edible salts? [closed]

I saw on Youtube a video where caffeine was extracted from Red Bull using dichloromethane. However, due to dichloromethane tendency to form emulsions with liquid, an inefficient method was used to mix ...
24
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4answers
10k 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 ...
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0answers
60 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 ...
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1answer
85 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 ...

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