Food Chemistry

Food chemistry related questions should be in this ctegory.

Water activity is expressed as aw, which is the ratio of the vapor pressure of water in food to the vapor pressure of pure water at the same temperatu…

It was the first table I need to know how to make it look like table 2 but when ever I try it only give me the mean and standard deviation no supersc…

Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the palsgaard wi…

Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk, the emuls…

How we can control the Acid value of plam oil during the deep frying.

Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?

Hello everyone, I need your help. I am a graduate student and I’m doing research on improving beef quality. In analysis, I want to look at fatty acid…

Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.

I usually do analysis of carbohydrate content in variety of food samples using phenol sulphuric acid method. I have developed a standard graph using g…

If CBD/THC content is in oil based then how can it diluted with any carbonated water based formulation?

Can anyone help me out regarding usage of THC & CBD extract from Cannabis plants (From leaf & seed part as per legalize) in my Carbonated beverages fo…

In the most basic language , the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydrogen bondin…

Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increasing of FFA…

What is the chemistry behind the gelling property of sodium alginate ?

What could be a simple and convenient method to find trans fat in bakery products (if they have to do on a daily or weekly basis). If it is not the ex…

To determine the chloride in water I tested the chloride test of water. I took 100 ml sample in conical flask after that I add 1 ml potassium chromat…

hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH level of the p…

As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The question is, can we use this m…

Hi all, In fact this is general chemistry question. But i think answers also can help food professionals. Question is that; When a solid is disso…

Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am looking to h…

Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours with continuo…

Hey you! :grin: Can you guess what our next video will be all about? We’re gonna be uploading a new video on our Youtube channel tomorrow, May 9 at …

What’s the science behind stale bread? :bread::croissant::bagel::baguette_bread: Starch retrogradation is the technical term for bread staling. It’s …

Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten. Gluten ma…