Questions tagged [food-chemistry]
For questions related to the chemistry of food.
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Why does pectin/agar jelly taste sweet, if they stay solid at 36.5 °C, entrapping sugar?
When we eat pectin jelly(fruit jelly) or agar jelly, they taste sweet.
This should imply that sugar entrapped in gel network is somehow exposed and dissolved to saliva.
However, pectin and agar gel ...
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Why does my EBT indicator not turn pink in EDTA titration?
I am working on finding the calcium content lost upon cooking kale, using complexometric titration. For my indicator, I am using Eriochrome Black T indicator (EBT; solid form, not the liquid).
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user146547
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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