Category - Food Chemistry Basics

Ever wondered why/how a banana browns, how a piece of meat gets those classic grill marks, why a broccoli is green (and can turn yellow or mushy green), why an orange is orange or how yeast ferments? All of those are questions that can be answered using food chemistry.

Food chemistry studies and analyzes molecules and their transformations/reactions in food.

However, before you can start doing these more complex analyses on your food, it’s useful to have your basics sorted. The articles you will find here do just that.

fresh fruits on the cheesecak, ready for the last bake

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

rock sugar kandijsuiker

Rock sugar, Bastognekoeken & Sugar crystallization

In the Netherlands we have this one cookie type that’s used for a lot of different dishes. They’re popular for use in cookie pie crusts, ice cream and a bunch of other recipes. Their name: Bastognekoeken...

Food chemistry basics - what are emulsifiers

What are emulsifiers (in food)?

Ever tried to make a simple dressing of olive oil and balsamic vinegar? Noticed that it’s impossible to keep these two mixed without continuously stirring or adding something like mustard? Wondered how food...

Food chemistry basics - hydrophobic vs hydrophilic

Understanding hydrophilicity vs. hydrophobicity for food

Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about science that can be...

Drawing molecules & structural formulas for food components

Imagine having the pages of a book, but having no clue in which order they should go. Or having a recipe with only an ingredient list, no instructions on how to make the food. Or having an IKEA cupboard, with all the...