Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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-1 votes
0 answers
36 views

What type of sugar is produced A. Tutton's Paper on the Synthesis of Glucose?

https://www.nature.com/articles/037007b0 At the end of all the chemical reactions, a sugary substance is identified by what sugar it is is not specified so I would like to know what it may be. (On a ...
0 votes
1 answer
55 views

About whitish layer that formed on chocolate bar

I noticed a whitish layer on the surface of a chocolate bar that I ate yesterday. I looked at the pack where it was mentioned that, "Temperature and humidity changes may cause product to develop ...
3 votes
1 answer
649 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 ...
11 votes
2 answers
4k 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 ...
-1 votes
1 answer
46 views

Nutrients in translucent bottles/boxes

Nutrients e.g vitamin C, calcium etc are sensitive to light and that is the reason that major companies have juices and milks in boxes and opaque packages. But there are some companies that the recent ...
24 votes
1 answer
47k views

How does adding lemon juice to sugar make better caramel?

It's a common cooking advice: if you want a somewhat softer caramel, add some lemon juice to the sugar: To help prevent the caramel from crystallizing, you can add an acid to the sugar before you ...
8 votes
1 answer
2k views

What chemical(s) in peanut butter cause it to glow under UV light?

It is relatively well known that peanut butter glows in the dark under UV light (if you don't believe me, see this short YouTube demo by NileRed). I've tried it myself and it is clearly a real thing. ...
-1 votes
1 answer
74 views

Why are the latent heat of vaporisation values unavailable for cooking oils?

Oil evaporates. We know this, it's called the "smoke point". So why is it then, that whenever I try to find reference values for the latent heat of vaporisation for cooking oil, such as ...
0 votes
2 answers
1k 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 ...
5 votes
1 answer
634 views

Can fats be composed of fatty acid esters other than triglycerides?

Fats are mainly referred to triglycerides. In triglycerides, a glycerol molecule form three ester linkages with fatty acids. I think it is also possible for a butane-1,2,3,4-tetraol molecule to form ...
10 votes
2 answers
2k views

What is the molecular structure of the coating on cast iron cookware known as seasoning?

When a piece of cast iron is repeatedly covered in fat and exposed to heat it develops a hard, black, non-stick coating referred to as "seasoning". What exactly is this coating made of molecularly? ...
14 votes
1 answer
21k views

What makes trans fats more harmful than saturated ones?

Why are by many trans fats considered to be worse for you than fully saturated fats? I am asking specifically which of their structural features accounts for this condemnation. They won't form clumps ...
-1 votes
1 answer
71 views

What is that substance coming from tractor tire?

I have old tractor with Bridgestone tires. When I press a clean white tissue against the tire, a black spot show on the tissue. Is that substance carbon black and it’s harmful to soil?
-3 votes
1 answer
401 views

Why have my recent boiled eggs contain water within the membrane?

My wife recently boiled eggs from the grocery. Every single one of the eggs has contained water with in the membrane where the hollow portion of the egg is normally. I have only seen this if maybe the ...
0 votes
1 answer
257 views

Why does brandy have a higher methanol-to-ethanol ratio than beer, despite the distillation?

From my googling, beer tends to contain around 16mg/L of methanol. While for brandy, typical methanol content is around 1000mg/L (give or take a factor of 3, depending) The distillation that brandy ...
6 votes
1 answer
2k 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 ...
8 votes
0 answers
224 views

Mysterious violet-purple compound in "Gerber Method" & "Banana oil synthesis"

During the determination of fat in milk (Gerber method), in a milk butyrometer are mixed milk + $\ce{H2SO4}$ 90% w/w + isoamyl alcohol (isopentyl alcohol) and heating. The acidic mixture separates ...
21 votes
1 answer
4k views

Raw green onions are spicy, but heated green onions are sweet. Why is this?

Raw green onions are spicy, but heated green onions are sweet. Why is this? More specifically; what change in the raw green onion's organic chemicals makes it no longer spicy when the green onions are ...
31 votes
1 answer
12k views

Why does lemon juice reduce the "fish" odor of sea food — specifically fish?

In studying 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". ...
6 votes
2 answers
5k views

Does calcium hydroxide react with citric acid in orange juice?

I noticed that calcium-fortified orange juice on the shelf at my local grocery store contains calcium in the form of calcium hydroxide. And I also noticed a couple other ingredients that ordinary ...
1 vote
0 answers
127 views

What equation can be used to determine the mass of water evaporation over time, when cooking?

When baking, cooking or writing recipes, it would be useful to have a ballpark estimate of evaporation rates. This question asks about water, although the answer would ideally include an ...
2 votes
2 answers
1k 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 ...
0 votes
0 answers
38 views

Reduction of static in lyophilized materials that have been powdered

I have recently been working with lyophilized products mostly food based items and sometimes medicinal plants (not cannabis) but I keep running into an issue when I grind the items into a powder the ...
5 votes
2 answers
192 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?
2 votes
1 answer
391 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 ...
1 vote
0 answers
63 views

how to keep kappa-carrageenan lasting at room temperature for weeks or months? (art project)

I'm helping an artist make an outdoor gelly structure (not for eating) and we want to keep it from molding. The temperatures are around 10-30 degrees celsius and it's in Copenhagen, Denmark in ...
1 vote
0 answers
61 views

Could there be any reaction between piperine and Pink curing salt #2 [closed]

EDIT: I originally (incorrectly) asked this question re: capsaicin; but found that the actual compound of concern in black pepper is "piperine". This question originates on a forum dedicated ...
2 votes
0 answers
104 views

Reduction of gingerol content in ginger using kitchen equipment

The single topic that this question focuses on is - how to remove gingerol and only gingerol from a piece of ginger in a manner that it remains safe to eat using equipment found in a well stocked ...
16 votes
1 answer
6k 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 ...
28 votes
2 answers
4k 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 ...
0 votes
2 answers
1k 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 ...
1 vote
0 answers
60 views

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
35 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 (...
46 votes
3 answers
12k views

Why does whipped cream use nitrous oxide instead of nitrogen gas?

It seems that nitrous oxide $(\ce{N2O})$ is frequently used to create whipped cream. But why can't just regular nitrogen gas $(\ce{N2})$ be used instead?
0 votes
0 answers
42 views

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-...
3 votes
1 answer
9k 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'...
3 votes
0 answers
541 views

Heat and Sugar Syrup Consistency

I make my own sugar syrups and have been observing how heating the syrup to different degrees results in syrups of radically different consistencies, I wonder why. Heating up syrups (4:3 Sugar:Water) ...
7 votes
1 answer
1k 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 ...
6 votes
2 answers
7k views

What happens to the water inside the egg when it is boiled?

An egg contains 90% of water. When it is boiled, the water inside it cannot escape as water vapor because of the covering of calcium carbonate shell. After boiling, when the egg becomes solid the ...
-3 votes
1 answer
277 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 ...
9 votes
1 answer
7k 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
0 answers
354 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
95 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 ...
2 votes
0 answers
63 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). ...
3 votes
1 answer
3k 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 ...
13 votes
4 answers
12k views

Sodium Bisulfate vs Sodium Bisulfite

I'm wanting to do a follow up to this Q&A on the cooking stack regarding browning avocados. I specifically want to expand my experiment to include the options in Wayfaring Stranger's Answer. ...
1 vote
0 answers
33 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 ...
-3 votes
4 answers
932 views

How do I turn room temperature water into boiling water for drinking using an chemical/additive? [closed]

I am trying to create instant boiling water using a chemical of sorts, so that it can be consumed by a human. For example; someone could make tea without a kettle or any available water heating ...
3 votes
0 answers
2k views

What can cause the biuret test to produce an orange colored solution?

What can cause the biuret test to produce an orange colored solution? I did the biuret test to a few number of foods in a school lab assignment. The test with tofu turned orange. I wonder why, since ...
1 vote
1 answer
472 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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