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.

Maillard - step 1

Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are...

Enzymes in food – The basics & Pesto

Food is a place full of chemistry. Chemical reactions take place all the time. Sometimes it’s a good thing (think of browning of bread), but sometimes it isn’t so much. Fresh made pesto for instance tends to...

Chemistry of leavening agents & Muffins

Ever made a muffin without any baking powder or baking soda (=leavening agents)? Or had that one time where you simply forgot to add them and only noticed when they came out of the oven? You will have probably seen that...

Chemical formulas in food

Ever wondered which molecules make your bread turn brown? Or what molecules might sit in a pear? Or what exactly fats and carbohydrates are? Ever wondered what molecules are nutritious and which aren’t? All of the...