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Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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Cheap way to mix satured fat (beef tallow) with water?

I want to mix beef tallow (satured fat) in water. I want to prepare food or edible product. I know I must use a emulsifier, but I seen in this video, I can do it by a vacuum chamber. That means I have ...
Nestor's user avatar
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Will Hydrogen Peroxide Remove Sulphites From Vinegar?

I've been using a couple of drops of 2% hydrogen peroxide to remove sulphites from wine. I'm tempted to try the same thing on malt vinegar, since that's a fermented product and likely to have ...
John Lawrence Aspden's user avatar
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1 answer
60 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 ...
Anjankumar's user avatar
-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 ...
smith's user avatar
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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. ...
matt_black's user avatar
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1 answer
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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 ...
JKVeganAbroad's user avatar
5 votes
1 answer
638 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 ...
Freeby Freeby's user avatar
-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?
MasterMind's user avatar
-3 votes
1 answer
542 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 ...
Fred Shalackey's user avatar
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1 answer
282 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 ...
MWB's user avatar
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21 votes
1 answer
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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 ...
Young Jun Lee's user avatar
1 vote
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131 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 ...
JKVeganAbroad's user avatar
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42 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 ...
Matt's user avatar
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8 votes
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227 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 ...
Stefano's user avatar
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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 ...
Jim's user avatar
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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 ...
Ponder Stibbons's user avatar
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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 ...
Jaston's user avatar
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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 ...
user3505140's user avatar
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 (...
user1247's user avatar
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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-...
Hack-R's user avatar
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7 votes
1 answer
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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 ...
uhoh's user avatar
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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 ...
trndjc's user avatar
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2 votes
0 answers
384 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 ...
Jade zavala's user avatar
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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 ...
mtodaiba's user avatar
3 votes
1 answer
10k 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'...
4-K's user avatar
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2 votes
0 answers
65 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). ...
Zuhair Qureshi's user avatar
1 vote
0 answers
65 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 ...
Martin Moltke Wozniak's user avatar
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 ...
Christian Daniell's user avatar
1 vote
1 answer
490 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 ...
xcoder's user avatar
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2 votes
2 answers
538 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 ...
user9303970's user avatar
0 votes
2 answers
843 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 ...
Mil's user avatar
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-1 votes
1 answer
64 views

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 ...
TLSO's user avatar
  • 147
1 vote
1 answer
258 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, ...
HannesH's user avatar
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-1 votes
1 answer
237 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 ...
Jeff's user avatar
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1 vote
0 answers
86 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)...
d-b's user avatar
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1 vote
1 answer
103 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 ...
RGM's user avatar
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1 vote
0 answers
20 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 ...
ike9898's user avatar
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4 votes
1 answer
259 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 ...
against very long user names's user avatar
4 votes
1 answer
993 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 ...
Anthony LoPrimo's user avatar
1 vote
1 answer
71 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 ...
Roo Tenshi's user avatar
-3 votes
1 answer
288 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 ...
reid's user avatar
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3 votes
1 answer
254 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 ...
srb633's user avatar
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-4 votes
1 answer
4k 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 ...
Kim Dong's user avatar
3 votes
1 answer
205 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 ...
Alex's user avatar
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2 votes
1 answer
415 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 ...
Edward Addy's user avatar
-4 votes
1 answer
101 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. ...
Dron's user avatar
  • 101
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 ...
parktomatomi's user avatar
-2 votes
1 answer
103 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?
Bear Bile Farming is Torture's user avatar
3 votes
1 answer
679 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 ...
Eli's user avatar
  • 155
-2 votes
1 answer
23 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 ...
Chirine Aad's user avatar

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