Category: Food chemistry

The diverse and complex flavor profile of basil is a result of a complex mixture of over 40 distinct chemical compounds. Discover what chemicals are in basil, including volatile compounds, potent antioxidants, and flavonoids that contribute to its unique taste and aroma as well as its medicinal properties.

For thousands of years, bakers have been harnessing yeast to leaven bread. Understanding what truly causes bread to swell involves a fascinating mix of chemistry and biology that turns simple flour and water into a light, airy loaf.

Rice, a staple food for over half the world's population, is a complex grain whose properties are determined at the molecular level. From the fluffy texture of basmati to the stickiness of sushi rice, understanding what molecules make up rice is key to appreciating this culinary cornerstone. This exploration dives into the primary components that give rice its distinct characteristics.

According to the Food and Drug Administration (FDA), several different compounds are used as 'fake sugar,' each with its own unique chemical name. The term 'fake sugar' is a broad, non-scientific label for artificial sweeteners, which can be derived from plants or created through chemical synthesis. To understand what fake sugar truly is, one must examine the individual chemical compounds that provide a sweet taste without the calories of traditional sugar.

According to chemistry Nobel Prize winner Jean-Marie Lehn, the Maillard reaction is “by far, the most widely practiced chemical reaction in the world”. It's just one example of the myriad of processes that explain what happens to food when it undergoes a chemical reaction, affecting its flavor, texture, and appearance.

According to food scientists, baking soda can be a powerful tool for accelerating the breakdown of plant tissues. In food chemistry, **what does baking soda do to pectin**? By increasing the pH of the cooking water, baking soda effectively breaks down the pectin molecules, resulting in a softer, creamier texture in certain dishes. This is a key principle for achieving tender vegetables and beans in a fraction of the usual cooking time.

An iodine solution, normally a yellowish-brown color, is a classic indicator used to test for the presence of starch. When this solution is dropped onto a potato, a dramatic and unmistakable chemical reaction occurs, resulting in a dark and vibrant color change.

Many chefs and home cooks agree that salting meat in advance leads to a more flavorful, tender result. This happens because salt does, in fact, alter and break down protein in meat, a process that fundamentally changes its texture and moisture retention.

Raw milk under aerobic conditions typically has an Oxidation-Reduction Potential (ORP) value between +200 and +300 mV, a reading that directly reflects its chemical environment. This crucial measurement, known as the redox potential, indicates a solution's tendency to either gain or lose electrons, which is a key factor in determining the overall stability and quality of milk.

In cow's milk, non-protein nitrogen (NPN) typically makes up only 3-5% of the total nitrogen, a stark contrast to human milk where it can be as high as 20-25%. This article clarifies what is the NPN content of milk, its components, significance for quality control, and how it varies.