Category: Science of food

Over 90% of the fatty acids in coconut oil, a saturated fat, are saturated, which is a key factor influencing its physical state. This same chemical saturation is why saturated fats are often solid at room temperature, a property clearly demonstrated by a pool of cooled bacon fat.

Food product specifications confirm that dijon mustard typically has a pH value of less than 4, placing it firmly in the acidic category. So, what is the exact pH level of dijon mustard, why is it so low, and what is the science behind its tangy flavor?

Globally, people consume an average of 3,950 milligrams of sodium daily. However, beyond its nutritional role, why doesn't food taste good without salt? This relates to how taste buds and the brain's reward systems interact with the chemical properties of sodium.