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Category Food Science Basics
Understanding food production, whether it’s at home are in a factory, starts with science. Once you have a grasp on some of the more basic science concepts, which you can find below, a whole new world opens up!
The Science of Foams in Food
Think you need to be a molecular gastronomist, pr a chef at a fancy restaurant to try your hand at making food foams? Nothing could be further from the truth! Even though a lot of articles online write about these…
Managing enzymes in food – Basics of enzyme science
Have you ever made a beautiful pesto blend, full of basil flavour, with a vibrant green colour, that didn’t look all that vibrant anymore the day after? Or left that peeled banana or sliced apple for a few hours to…
An Introduction to the pH-value of Foods (& Acid/Base Reactions)
Red cabbage juice changes colour when you add a squirt of lime juice or a spoonful of baking soda. Baking powder causes your cake to rise beautifully in the oven. You can ‘cook’ fish by adding lemon and lime juice,…
Vitamin C (ascorbic acid) oxidation & Preventing vitamin C loss
Only a few centuries ago, European (and likely many others) seamen died by the dozens during months long sea voyages to the East. Trips to the East, essential for European traders to get those beloved spices, fabrics and other trading…
How baking powder & baking soda work – Chemistry of leavening agents
Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial role…
How Liquor is Distilled – Raoult’s Law
We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any chemical engineer’s…
The Science of Chocolate Milk (And How to Prevent Sedimentation)
Nothing fits a good wintery day better than a warm chocolate milk, don’t you agree? The heat of the milk warms you up just a little and it gives you enough of a boost of energy to get going again.…
The Science of Lactic Acid Fermentation in Food
Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious) thanks to lactic acid bacteria. In this post we’ll explore…
The Science of Colours in Fruits and 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 colours in order…
The Science of Ice Cream – Freezing Point Depression
Why is an ice cube rock solid whereas a scoop of Italian gelato is almost liquid like? Even a ‘simple’ popsicle isn’t as hard as a pure water ice cube. Instead you can bite some off quite easily. Isn’t that…
What Are Emulsifiers and What is Their Function 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 manufacturers are able to do this? If…
Hydrophilicity vs. Hydrophobicity – Importance of Water in 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 quite a…