Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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2 answers
38 views

How to dissolve beeswax/carnauba wax to spray

I’m trying to make an edible hydrophobic coating for a tart shell. If anyone knows of a way to lower the viscosity of an edible wax enough to make it sprayable I’d really appreciate it. I have a paper ...
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1 vote
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Chemistry of a proposed Capsaicin extract [closed]

Background: I’d like to make an extract of capsaicin using the following ingredients: Capsicum powder, Fractionated coconut MCT oil, apple cider vinegar, and saline. The idea is for the capsaicin to ...
1 vote
0 answers
31 views

Properties of glyceral with respect to cooking/baking?

Out of curiosity I went looking for information or videos of people taste-testing monosaccharides and I came away surprised that I could find this for virtually every sugar except for the simplest (...
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Correctly converting the weight of compounds (e.g. Alpha GPC) to the weight of their FDA-recognized essential nutrients

Chemicals such as Magnesium L-threonate have to have a conversion ratio applied based on their molecular formula and molar mass to determine their nutritional value. In the case of Magnesium L-...
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7 votes
1 answer
908 views

What is the standard industrial method for measuring caffeine content in food and drinks?

There are a lot of questions here looking for simple methods to measure caffeine content (or extract it), including one of mine here and on the Coffee site: Home science optical absorption test for ...
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6 votes
1 answer
612 views

What is the difference between technical-grade and food-grade tripotassium phosphate?

There is an article about tripotassium phosphate that states the following: Consumers may have health concerns about why this cleaning agent can be used in food, but that is the technical grade, not ...
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2 votes
0 answers
107 views

Rotten chicken smell

My boyfriend and I have a camper and he forgot to take a package of chicken out of the refrigerator before parking it. The chicken sat in the fridge which was off in the heat for a few months. We ...
0 votes
0 answers
84 views

If I knead my dough long and fast enough, can it be cooked itself?

May be Seasoned Advice question, but I thought that it's more of a scientific question. Correct me if I was wrong. Kneading generates friction between dough chemicals(gluten, starch, etc.), thus ...
3 votes
1 answer
597 views

Understanding grades of steel for cookware. 18/10 vs 18/8

I am looking for a stainless steel cookware and while researching on the best kind of stainless steel cookware, I came across this comment on youtube: Actually 18/10 steel is better and costlier. You'...
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0 answers
26 views

Into what are long-chain carboxylic acids in meat converted by fruit sauces?

I understand yesterday's meat tastes rancid and sweaty because the aliphatic ketones (which give meat its creamy, silky taste) are oxidised to their respective carboxylic acids. I understand that we ...
2 votes
0 answers
38 views

Is there any way to measure or otherwise quantify the extent of caramelization experimentally?

I've been trying to design an experiment where I want to compare the efficacy of caramelization of a monosaccharide under different pH conditions (the sugar would be placed in buffers of varying pH). ...
1 vote
0 answers
26 views

Buffer when testing soda with DCPIP

We are testing a range of sugary drinks (coca cola, orange juice, and chocolate milk) with DCPIP to detect vitamin C. The coca cola has given a false positive and we were wondering if this is due to ...
1 vote
1 answer
172 views

Purpose of measuring chloroform soluble extractives

I noticed that tests such as the FDA ones are measuring "chloroform soluble extractives". I understand that chloroform is toxic and its effect to human if exposed to it. But does that mean ...
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2 votes
2 answers
191 views

How to make a paste out of vinegar?

I am trying to make a smooth vinegar cream for short term use of up to about 3 months (i.e. no preservatives are needed if stored in a cool place). Vinegars such as apple cider vinegar or pure acetic ...
0 votes
2 answers
153 views

Why does chickpea flour need to rest for several hours?

Many traditional Italian recipes make use of chickpea flour (e.g. farinata and cecina). Before cooking the recipes suggest to mix the flour with water and make it rest for several hours (in some ...
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-1 votes
1 answer
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Can a plain sheet of stainless steel adhering to the 316 grade be regarded as food safe at every finish level?

My question is not purely about chemistry but it definitely involves it. I was looking for a while to buy a food-grade stainless steel plate that would fit my home pizza gas oven (to have the dough ...
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1 vote
1 answer
114 views

Why is instant coffee powder not as dark as the coffee resulting from it?

Instant coffee granules generally are of a light brown colour, while coffee made from it is a deep black. Pigments are far more concentrated in the dry form, to add water is to dilute them. Still, ...
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-1 votes
1 answer
88 views

Would the addition of Citric and Phosphoric Acid or Potassium Carbonate to agricultural water supply result in health/safety concerns?

I am doing a small greenhouse project for fun. As a side benefit of this project, I was hoping to consume the food that I will be producing. I have been checking all of the products that I will be ...
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1 vote
0 answers
58 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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1 vote
1 answer
46 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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1 vote
0 answers
17 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 ...
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4 votes
1 answer
217 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 ...
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4 votes
1 answer
964 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 ...
1 vote
1 answer
31 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 ...
-3 votes
1 answer
142 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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2 votes
1 answer
102 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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-4 votes
1 answer
2k 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 votes
1 answer
114 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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1 vote
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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 ...
-4 votes
1 answer
73 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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9 votes
1 answer
3k 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 ...
-2 votes
1 answer
80 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?
3 votes
1 answer
256 views

How to selectively adsorb caffeine on activated carbon filter?

As part of a project on decaffeination methods, I'm looking to see how activated carbon filters can selectively adsorb caffeine in tea and coffee solutions, and avoid adsorbing other taste-giving ...
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-2 votes
1 answer
22 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 ...
1 vote
2 answers
637 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 votes
1 answer
266 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
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3 votes
0 answers
53 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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1 vote
0 answers
102 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 ...
0 votes
1 answer
675 views

Does spoiled milk have something else in it besides lactic acid that gives its characteristic taste and odor?

Even slightly spoiled milk has a taste that I don't like, while plain yogurt tastes either great, or at least nowhere near as bad. A dozen sources (all of them) say that the spoiled odor and taste of ...
-3 votes
1 answer
157 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 ...
2 votes
0 answers
111 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 ...
4 votes
0 answers
108 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 ...
15 votes
1 answer
3k 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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0 votes
0 answers
297 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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0 votes
0 answers
57 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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-1 votes
1 answer
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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 votes
1 answer
498 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 ...
2 votes
0 answers
88 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 votes
0 answers
88 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 votes
1 answer
70 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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