Respiration of fruits and vegetables

After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all suplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on for long as possible. That why, in this post we’ll be …

Phase diagrams – Demystifying ice cream

When you’re eating your ice cream, your caramel or a nice piece of fudge you might not realize that you’re actually consuming a scientifically highly complex product! The interactions between concentrations of sugar and water combined with temperature make for a great physical phenomenon. These are actually products which are …

Freezing point of caramel

Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows me to explain some great physics! The short answer is …

Caramelization & honeycomb making

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Caramelization is one of the most fascinating food chemistry reaction, so let’s have a look at it while making honeycomb! Honeycomb is a great, very …

Making Caramel – The Science of Caramel

Some time ago I saw this amazing recipe on Handle the Heat. It’s a bar made with an Oreo cookies pie crust, an oozy caramel with walnuts and chocolate on top. The photos looked sooo appetising that I really wanted to give it a try. I never came to it, until …