Questions tagged [food-chemistry]

For questions related to the chemistry of food.

47 questions with no upvoted or accepted answers
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14
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415 views

What was the lithium concentration in 1940's 7-Up?

I just came across this article in the New York Times, where lithium (or more correctly, lithium salts), a known anti-depressant had been added to beverages in the 1940's. They also mention that a ...
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83 views

Why does a dough with margarine absorb more oil than one with butter?

My family makes deep-fried cakes. Normally, we use butter in the dough and fry it in canola oil. Recently though, we tried using margarine instead of butter and the cakes absorbed much more of the ...
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99 views

Slow acidification process

I'm trying to find a substitute of Glucono delta-lactone (GDL). This food additive is usually used to produce silk tofu. Because of its slow hydrolysis the pH decreases very smoothly, which results in ...
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1answer
291 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 ...
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72 views

Why do certain mixtures foam and others don't? How to predict if a mixture will yield a foam?

I recently acquainted myself with the skill of whipping a mixture of sugar, fresh brewed/ hydrated instant coffee into a pale, fluffy, stiff and stable foam. This, as some might know, is known as Café ...
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626 views

How to measure the amount of lactose in milk/dairy using high school lab equipment?

I am currently a high school student doing their Biology IB IA. For those who don't know, an IA is, in simple terms, an experiment that you design and execute yourself. My topic is "The effect of ...
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106 views

What happens to the nitrous oxide in the whipped cream when it is on your food?

Nitrous oxide is used to create whipped cream but there is no information available on what happens to that gas when you eat it in the cream.
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174 views

How to make a placebo drink taste convincing?

I'm trying to make a placebo alcoholic drink - something strong (cognac, whiskey or vodka). Is it possible to make a drink containing absolutely no alcohol taste like it's got 30 or 40% alcohol? What ...
3
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38 views

How to measure the content of sugar, proteins and fat in meat?

I do a research project for Science Symposium and I need to measure a content of proteins, sugar and fat in a meat. Unfortunately, I have found only the methods that require specials apparatus/device ...
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118 views

Are there super(calorie-)dense foods?

It’s commonly reported that there are 9 kilocalories per gram of fat, 7 per gram of alcohol, and 4 per gram of carbohydrates or protein. But these figures (with the exception of that for alcohol, ...
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200 views

What's causing my plastic fork to break?

This has been a real mystery for me at work. For the past three days I've eaten salads for lunch. I used a plastic bowl with a lid and when I was finished with the salad, I didn't rinse out the bowl ...
3
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638 views

Why does olive oil make 90 degree grids on a nonstick pan?

Whenever I add olive oil to my cold nonstick pan and try to swirl it, it ends up making these 90-degree grids. Is this something to do with the oil, the pan, or the interaction between the two? I find ...
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444 views

How does heat and/or boiling remove vitamin C?

The www is full of crackpot claims about how various food treatments alter their nutrition content and it makes finding actual science very difficult. I am specifically interested in the vitamin C ...
3
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1answer
113 views

Dilution of whisky – the molecular perspective

Not a chemist. I'm trying to understand this abstract. In particular: We found that guaiacol is preferentially associated with ethanol, and, therefore, primarily found at the liquid-air interface ...
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35 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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59 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 ...
2
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188 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) ...
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317 views

Unknown white stuff from eggshell reaction with acids and bases

I have just finished some experiment at home using tea eggs. First I peel off the shell of the tea egg and place it in a bowl of white vinegar (of course, I consumed the rest of the egg). Not ...
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191 views

determination of glucose syrup in sugar product

I work with a sugar product that contains saccharose (approx. 70 %), glucose syrup (approx. 15 %), glycerine (approx. 3 %) and some other ingedrients, e.g. water. Glucose syrup consists of 5 % glucose ...
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34 views

What chemical measurements are related to the degree of flavor extracted by alcohol?

A recent project of mine includes making infusions of various ingredients to make liqueurs and bitters. Infusions, I've learned, vary widely in the amount of flavor extracted from an ingredient. ...
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369 views

How can I keep milk from spoiling and/or turning yellow?

I am trying to find a way to keep milk from spoiling and/or turning yellow. Apparently there is a process for achieving this, and I am aware that there is a lady who creates milk beads for resin ...
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91 views

Why does sugar make dough turn to liquid

While making dango with a friend we decided to try to make the dough a bit sweeter. We already had a large firm lump of dough (rice flour, glutinous rice flour and water) so we sprinkled a bit of ...
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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 ...
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39 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 ...
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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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52 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 ...
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401 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 ...
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32 views

Why do frozen whipped cream remain “frozen” when thawed?

I froze some pastry with whipped cream on the other day (by mistake, I placed it on my balcony and expected it to be a few degrees above zero, but it wasn't). When I unfroze it again I was expecting ...
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95 views

Is Jell-O flavored plastic?

Per this article, "Gelatin is a thermoreversible, cold-setting polymer." Further, Jell-O is flavored gelatin. Is the phrase "thermoreversible, cold-setting polymer" equivalent to the term "plastic?" ...
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27 views

Calculating amount of alkali additions to get desired pH in (hard) cider

This is linked to my question over on the HomeBrew SE site: https://homebrew.stackexchange.com/questions/18837/reduce-acidity-of-hard-cider I haven't done chemistry since I was 17/18 but I remember ...
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661 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 ...
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346 views

Caffeine extraction

I'm working on a caffeine extraction experiment, using dichloromethane and instant coffee. I am testing how the amount of caffeine extracted from coffee will be affected when different concentrations ...
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24 views

Is vegetable shortening a fully hydrogenated product or is it partially hydrogenated?

Have the oils used to make vegetable shortening been fully hydrogenated or have they been only partially hydrogenated?
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89 views

Why adding salt to kneading make it wetter?

Last week I tried a new recipe of pizza dough: 65mL of Water; 140g of Wheat Flour (typo 3); 7g of Yeast; 1 big spoon of Olive Oil; 25g of cooked potatoes; 1g of common salt; I think the recipe uses ...
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62 views

How can I separate benzidine from a food colouring (FD&C red 40)?

I'm doing a research paper on the food colouring red $40$ (also known as Allura red) and the fact that it contains a carcinogen: benzidine. I am having trouble finding a way to separate the ...
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137 views

Is polymerized oil soluble in oil?

"Burned food is bad for you." This basic tennet appears to be firmly held by specialists. Hence burnt food should be carefully cleaned from pots before subsequent use, and likewise on grilling ...
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521 views

What happens at a molecular level when you cook meat?

When we cook food how does good smell produces? and which thing converts into taste. Please ignore my English grammar mistakes.
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47 views

Food Concentrate For Baking Using Hard Alcohol ex. Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
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54 views

Is there a way to experience peppers’s endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine (...
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18 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 ...
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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 ...
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44 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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52 views

Alternatives to carbonates?

This isn't strictly 'pure' chemistry but the knowledge to answer it is probably much closer to chemistry than any other subject. The question is a simple one - are there any other non-toxic aqueous ...
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105 views

Effectiveness of esterification catalysis's [Cu, Sulphuric acid, Acid Zeolite], in Whiskey distillation

If you go on a tour of a distillery, you will normally be told at some point how the (beautifully polished) copper pot stills catalyse the esterification of ethanol and higher (fusel) alcohols, with ...
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55 views

Off taste of over-boiled soup, what is the chemistry?

I had a tin of Asian soup where the label explicitly states "don't boil". It happens, it did boil, and afterwards had a taste that reminded me clearly of the smell I remember from stale soap water, ...
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89 views

Why aren't people pouring ethanol my unskinned chicken to remove excessive fat?

I see a lot of people putting cooked chicken thighs on paper towels to absorb the excessive fat. This gave me an idea: if you don't care about taste, why can't we rinse cooked chicken with ethanol and ...
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2answers
172 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 ...