Category: Kitchen chemistry

The visible oil separation in natural peanut butter is a tell-tale sign that it is not a true surfactant, but an emulsion that requires help to remain stable. While the final product itself does not act as a single surface-active agent, its components—both natural and added—serve key emulsifying roles.

Did you know that eggs contain virtually no starch, a fact central to understanding the iodine test on them? This popular kitchen test is based on a fundamental misunderstanding of what iodine actually detects, leading many to incorrect conclusions about their eggs.