Questions tagged [food-chemistry]

For questions related to the chemistry of food.

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12
votes
4answers
8k 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
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1answer
164 views

How is Carboxymethyllysine formed from the heating of olive oil?

Olive oil has significant levels of Carboxymethyllysine. But how does it form from the heating of olive oil, chemically speaking? Olive oil barely has any protein in it to begin with (though it still ...
1
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1answer
45 views

About electricity and liquid products

This may sound weird but could one 'zap' some liquid like milk with electricity of a certain voltage for a 'few' seconds hoping to kill any bacteria in it? I know some people suggested some type of ...
5
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3answers
1k views

Quantifying CO2 generated/released by the soft drink industry and breweries

I need some help in developing a method by which to calculate how many tons of "evil" $\ce{CO2}$ are routinely being released into the atmosphere SOLELY due to our beverage addictions, notably beer ...
3
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1answer
363 views

Regarding preservatives in food

Can sugars like fructose-glucose or high-fructose corn syrup that are found in many types of processed food contribute to shortening a products shelf life? Don't bacteria love things like sugar so if ...
5
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1answer
3k views

Do dark lines on porcelain dishes indicate usage of aluminium for the color?

"I heard" that gray lines forming on porcelain indicate usage of aluminium in the coating. I would primarily like to verify this information. Bowl #1 and bowl #2 have been used both for several ...
1
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2answers
109 views

About possibly healthy salt substitutes

I noticed Heinz Ketchup has a salt substitute version that uses potassium chloride instead of the usual salt. If this is safe and tastes like salt could it be a better additive than sodium chloride? ...
45
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8answers
22k views

Why is the recipe of Coca Cola still a secret?

Why is the recipe for Coca-Cola still a secret? I think that given the current state of technology, it should be proficient enough to find any of the secret ingredients in Coca Cola. Any thoughts? ...
1
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1answer
77 views

Cows milk protein in lactose

Does anyone know if the casein/whey cows milk protein can be found within processed lactose? Some background: our 4-month-old baby was given teething granules. She was then presented with a rash, ...
1
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1answer
637 views

Are salt substitutes good alternatives to sodium chloride?

I bought a low salt Ketchup from Heinz and it says it uses ‘ALSOSALT’ substitute (potassium chloride). It says it does have 5 mg of sodium. Is potassium chloride (with possible additives) a good ...
6
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1answer
1k views

Is it possible to remove salt from food without changing the flavor?

I love soup, even a thick soup for dinner, yet many soup products have 400 to 1000 mg of sodium in them. Is there a simple chemical procedure any consumer could do to take the sodium out of the ...
61
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3answers
4k views

Why does pasta really boil over?

I was making pasta, and I noticed the pasta boiling over. I thought about it some more, and I realized I had no idea why this was happening. When the lid is on, the foam rises. When the lid is off, ...
3
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1answer
298 views

Why does ice cream not go back to its original form upon refreezing?

I came from a birthday party and someone gave me a sundae. I'm already full so I just decided to eat it at home. After arriving at home the sundae melted. So I left it in the freezer overnight. When I ...
2
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0answers
46 views

ice cream float - what causes it? [duplicate]

When you mix ice cream and a soft drink (like coke,) a reaction happens that creates a thick foam. I am assuming the foam id composed of carbon dioxide gas and milk curd, which is produced by the ...
0
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1answer
3k views

What the balanced chemical equation for the conversion of starch to dextrin by dry heating?

This question is related to the toasting of bread. When we toast a slice of bread, the starch in it breaks down into dextrin. I want to know the balanced chemical equation for the process.
2
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3answers
1k views

Does any element have nutritional (caloric) value?

Is there any single element (e.g. possibly carbon) that can be eaten, which has nutritional value in that it provides calories? I found on Wikipedia that http://en.wikipedia.org/wiki/Dietary_element ...
1
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1answer
4k views

How can i detect Formalin in food easily

I am trying to detect formalin in different types of food. Formalin $(\ce{CH2(OH)2})$is an aqueous solution of formaldehyde, which is $\ce{CH2O}$ or $\ce{H2CO}$. I used many chemicals to do this, but ...
6
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2answers
18k views

How much carbonation is in one liter of commercial fountain Coca-Cola

From what I understand generally Coke is carbonated to roughly 6.2 g per liter in bottles and cans, or 3.1 volumes of CO2. I was watching this video because I was curious about how fountain soda ...
2
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1answer
1k views

Will ice cream freeze faster with frozen brine or adding salt to ice?

I've been making some ice cream without a ice cream maker, using salt, ice, mixer and steel canister since I can't get a ice cream machine around here and its fun. It works pretty good but it seems ...
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2answers
2k views

What's a natural substitute for baking powder or baking soda? [closed]

What's a natural substitute for baking power or baking soda? I am doing a project where I need a raising agent in liquid form. Naturally, I can't use anything carbonated so baking powder/soda are out ...
3
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1answer
2k views

Permanent suspension of cocoa powder into water

I have failed in permanently suspending cocoa powder into water. I have tried heat (212'f) and pressure (40 psi) into a sugar water solution (50/50). Also, powdered milk and evaporated milk have ...
5
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4answers
4k views

Examples of electronically conductive foods?

There are many foodstuffs that are ionically conductive (for example, anything moist and salty). What about foods that have a high electronic conductivity? The only thing I can think of would be ...
6
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2answers
279 views

Why does sweetening milk need less sugar as compared to tea?

If I have a cup of milk and a cup of tea; to get them to a sweetness I like, I usually add less sugar to the milk as compared to the tea. Why is it that milk needs less sugar to be just as sweet as ...
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1answer
2k views

Table Salt vs Kosher Salt difference

Does kosher salt has different structure than regular table salt or it is issue of crystals size? Why some recipies want us to use one instead another?
2
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2answers
181 views

cooling/refrigeration essentiality for carbonated softdrinks [closed]

How does cooling/refrigeration help in maintaining the taste and shelf life of food products, especially CSD (Carbonated Soft Drinks)? For example, chilled drinks have a nicer taste than a normal ...
2
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1answer
653 views

Spices are absorbed or adsorbed in food?

When we cook food, we add several spices and condiments which enhance color, taste and smell. Are these spices and condiments just adsorbed on the food particles? Or are they absorbed? For example ...
11
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1answer
1k views

What molecular features create the sensation of sweetness?

There are many compounds that taste sweet. Many of the artificial ones taste much sweeter than natural sugars (which is why they contribute little to energy intake when use as sweeteners). A range ...
3
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1answer
448 views

How can I avoid crystallisation of sugars in vinegar at low temperatures?

I produce high density balsamic vinegar, when it's winter and the temperatures are very low, high density products tends to crystallize. think this is a problem of over saturation of the glucose. The ...
4
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1answer
217 views

Plastics for food packaging

There are many types of plastics that can be used for food packaging, for example: Polyethylene terephthalate (PET) Polyethylene (PE) Polyvinyl chloride (PVC) Polypropylene (PP) What are the ...
0
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1answer
2k views

How to test oxalic acid in potatoes

How could you test that there's oxalic acid in potatoes.For example, what chemical reacts to oxalic acid and then what will happen if it reacts?
3
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1answer
1k views

Coffee and tap water reaction - results in gray tint

I use filtered water to make my coffee. If I mix a few drops of said coffee with our tap water, it turns a grayish color; it's much darker than the coffee would turn the water by itself (I compared ...
3
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1answer
1k views

What chemicals cause the acrid smell of burning food?

When roasting vegetables in a oven, after a while there is a nice caramel smell. After that, if they start burning, there is a smokey smell, and if they continue to burn, the smokey smell gets more ...
0
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1answer
158 views

Can freezing break up sugar polymers?

I recently freezed a huge bunch of apple slices, and thawed them again a few days later. After thawing, I noticed a few things compared to a batch that I had put in the fridge (no freezing) The ...
1
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1answer
2k views

How much does butter shrink when frozen?

I just bought a butter dish which is a millimeter or two too small (the problems are that the corners are rounded which they forgot to mention before I ordered it and asked for the dimensions) to fit ...
3
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1answer
673 views

Does caffeine isolated from coffee contain harmane?

I'm not sure whether the caffeine contained in otc caffeine pills is made synthetically or isolated from coffee and other plants, but if the latter is the case, is it likely that it contains the ...
4
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2answers
145 views

“Drinking water” plastic - can I store beer in this?

This is an outdoors & chemistry question. I have an old and functional water bladder, shown below. On it, there are markings that coffee, beer, wine, hot drinks etc. must NOT be stored inside, ...
6
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3answers
3k views

How can I measure the pH of high-viscosity fluids like dough?

I would like to measure the pH value of dough with a pH-Meter, to ensure a pH value of 4.1 (max). Because of the high viscosity I would thin down the dough with demineralized water for two reasons: I ...
1
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1answer
6k views

Liquid with low specific heat and high thermal conductivity (relative to water)?

As the title suggests – does there exist a liquid with a lower specific heat then water but with a higher thermal conductivity? I thought of this in the context of sous vide cooking: Ideally, the ...
8
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1answer
8k views

Why does heat solidify cake batter?

Increased vibration causes the atoms in an object to spread out farther away. Thus, with added heat, and object goes form a solid to a liquid to a gas (and then to plasma, with enough heat). Why is it ...
6
votes
1answer
1k views

Is it possible to separate salt from food, or at least convert it into something that doesn't taste salty?

A couple months ago, one of my room mates accidentally used a cup of salt to make apple crumble. She asked if there was any way to separate it, probably because I had recently reduced the acidity of a ...
16
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2answers
225k views

Saturated vs unsaturated fats - Structure in relation to room temperature state?

I'm sure most of us have heard that saturated fats are solid at room temperature, and unsaturated fats are liquid at room temperature. I'm wondering how this relates to their chemical structure -- ...
5
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1answer
6k views

Does citric acid react with carbonated water?

I've noticed that when adding lemon juice to carbonated water, large 'soapy' bubbles appear on the surface. Since I'm adding another acid to a solution of carbonic acid, I would maybe expect a faster ...
11
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2answers
13k views

Why does chocolate ice cream melt faster than others?

The other day I was dipping out Neapolitan(strawberry, vanilla, & chocolate) ice cream and noticed that the chocolate ice cream tended to melt faster than that of the vanilla and strawberry. I ...
8
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1answer
199 views

Is it not safe for health to finish a bottle of wine during a week [closed]

People said that wine is good for health. So I take a cup (less than 100 mL) of wine every evening. (Yes, wine is cheap where I live.) So to finish a bottle of wine (750 mL), it takes me a week. (Of ...
7
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1answer
953 views

Why is bread warm at room temperature?

If I buy a loaf of freshly-made bread and leave it out at room temperature for a day or two, when I reach into the bag the air inside is much warmer than the rest of the room. Why?
7
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2answers
10k views

Why does milk flake?

While drinking milk (or better 'while seeing the milk I'm gonna drink') a question came up to my mind: Why does the milk sometimes flake, even if not in contact with some other substances? I guess ...
7
votes
1answer
918 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? ...
7
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1answer
4k views

What chemicals are present in burnt toast?

I'm planning to do an experiment where I extract burnt toast and test how that affects the growth of mung beans. I know burnt food contains PAHs, but what are some other chemicals present and how ...
7
votes
2answers
722 views

Cyanogenic glycosides and HCN

I'm researching cyanide for a biology project and noted that one of the largest sources of carbohydrates in the tropics is the cassava root -- which I previously researched as a food that contains a ...
2
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1answer
16k views

Remove formalin from food using chemical found in kitchen

In some parts of the world food is stored with formalin so it looks fresh forever! This is astonishing, but true (See refs here). As formalin is very bad for health and damages kidneys and liver very ...

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