Tag: Food chemistry

According to food chemistry, the pH of cornstarch is remarkably close to neutral, typically falling between 4.5 and 7.0. This makes cornstarch a non-reactive, neutral ingredient, which is why it is so versatile in cooking and baking. The exact pH can vary slightly depending on the brand and processing method, but it is never strongly acidic or alkaline.

Adding milk to tea is a time-honored tradition in many cultures, and it turns out there is a scientific reason behind this practice. Milk can effectively neutralize tannins by binding to them, which alters their sensory effects and mitigates their potential downsides, such as teeth staining.

Research has consistently shown that casein, the primary protein in milk, does indeed react with flavonoids, a major class of polyphenols found in plants. This interaction is not a harmful reaction as sometimes rumored, but a complex biochemical process that significantly influences the properties of food and the biological activity of these compounds.

Garlic, a powerful member of the Allium family, contains over 200 chemical compounds that contribute to its nutritional value and health benefits. The key amino acid precursor that defines garlic's unique properties is a sulfur-containing compound called alliin, or S-allyl-L-cysteine sulfoxide. This odorless amino acid is the foundation for the potent compounds released when garlic is chopped or crushed, initiating a cascade of chemical reactions that are central to its medicinal reputation.

Food spoilage can become noticeable when microbial populations reach about 10 million cells per gram, a change rooted in biochemistry. Understanding what is biochemistry in relation to food helps explain why this happens and reveals the chemical processes shaping our meals, from cooking to digestion.

Cocoa beans contain hundreds of bioactive compounds, but processing significantly alters the final product. So, what are the good chemicals in chocolate that make it a surprisingly complex food with potential health benefits beyond its delicious taste? This article delves into the specific compounds responsible for chocolate's unique properties.

According to research published by the National Institutes of Health, citric acid can effectively mask the bitter taste of medications by overwhelming the bitter receptors with its strong sour flavor. This same principle applies beyond pharmaceuticals, as citric acid does reduce bitterness and is a key tool for chefs and home cooks seeking to balance flavor profiles in a wide range of dishes.

In 1956, chemist William A. Mitchell accidentally created what would become popping candy while attempting to make an instant carbonated beverage. This surprising fact is the first step in understanding the fascinating science behind what happens when you eat popping candy, from the initial pop to its journey through your body.

According to the Food and Drug Administration (FDA), both Blue 1 and Blue 1 Lake are approved synthetic color additives used in a wide range of products. The fundamental difference lies in their solubility and composition, which dictates their specific applications. Understanding this distinction is key to knowing how these common colorants function in the items we consume and use daily.

Globally, millions suffer from vitamin deficiencies, underscoring the critical importance of these micronutrients. Understanding what is the role of vitamins in food chemistry is key to preserving their nutritional value from farm to fork.