Why does coagulated casein protein melt when re-heated, but egg protein not?
Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?
Food Chemistry
Food chemistry related questions should be in this ctegory.
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What is Water Activity?
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 sam…
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How to use SPSS or NCSS
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…
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Palsgaard® 1388
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 pa…
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Palsgaard Characteristic
Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk,…
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Partially hydrogenated fats or fully hydrogenated fats contain more trans fats
Partially hydrogenated fats or fully hydrogenated fats contain more trans fats. I am looking for a scientific study on this and I wonder yo…
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Sodium sesquicarbonate
What is sodium sesquicarbonate and where it is used in food industry
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Formula for making a beverage drink
Hello can someone help me to know the formula for making a beverage drink kindly
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How can i add coffee smell to instant coffee products?
Hi, I'm looking for a way to enhance and increase coffee flavour in an instant coffee product. The problem is that instant coffee powder by…
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Enzymatic activity of citric acid in wine
What would be the point of discussion if the absorption value is higher than the std for enzymatic activity of citric acid in wine The std…
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How to produce invert sugar syrup from beet sugar?
Hello! I'd like to ask if you know of any detailed guide on how to produce a standard invert sugar syrup using hydrochloric acid? Reference…
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Peroxide determination of canned tuna' s oil
Hi everybody! I had some problems today in lab. Yesterday I did the determination of peroxide value of olive oil, according to the official…
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Desirable in enzymatic browning and tissue disintegration mechanisim
Hi, I am searching for cell disintegration during desirable enzymatic browning in fruits and vegetables. I found detailed information regar…
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Fat and oil AV
How we can control the Acid value of plam oil during the deep frying.
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Avoiding the Browning of Freeze Dried Lime Slices
Would you have any suggestions on extending the shelf life of freeze-dried lime slices, which is shortened as a result of browning?
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How to increase the pH of a salt brine solution?
Hi there, How would I be able to increase the pH of a salt saline solution that has citric acid, lactic acid and ascorbic acid in it? The p…
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Creep recovery
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?
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GC-MS Meat fatty acid
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…
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What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
What is SOP for determining the Moisture content of Dates and Nuts based energy bar? Is it same like others? @100°C for 3 Hours? Or Any oth…
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Food Flavourings
Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.
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Carbohydrate estimation in food samples
I usually do analysis of carbohydrate content in variety of food samples using phenol sulphuric acid method. I have developed a standard gr…
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Phosphorus Pentoxide (P205) Determination Method
Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on…
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High drinks
If CBD/THC content is in oil based then how can it diluted with any carbonated water based formulation?
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Upcoming beverages
Can anyone help me out regarding usage of THC & CBD extract from Cannabis plants (From leaf & seed part as per legalize) in my Carbonated b…
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Starch gelatinization
In the most basic language, the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydro…
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Determination of Carnosic acid in rosemary
I am trying to find a definitive method that will allow me to determine the quantity of carnosic acid in rosemary oleoresins and dried extr…
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Increasing shelf life of products
Hello, how can I extend the shelf life of products such as chickpeas, beans and borulce, as legumes are boiled.
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Free fatty acids
Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increa…
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Sodium alginate
What is the chemistry behind the gelling property of sodium alginate?
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Carbohydrate determination by UV-VISIBLE spectrophotometer
Is there an available method to determine carbohydrate concentration in a food sample using UV-VISIBLE spectrophotometer?
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Trans fat in Bakery products
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…
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Determining the chloride
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 potassi…
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Puff pastry
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 leve…
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AOAC Methods
As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The question is, can we…
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Dissolving of solids
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…
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MohR Method (Determination of Chloride Ion Concentration by Titration)
Hi! Where can I get an official procedure for mhor method. Our lab uses this method in our products salt analysis, our work instruction doe…
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ISO Guidelines in Physico Chem analysis of food products
My company is renewing its ISO certification ISO2200:2018. I am reviewing our work instruction regarding physico chem analysis of our produ…
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R&D concept and food microstructure
Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am lo…
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Test to differentiate the source for stearic acid
Hi everyone. Is there any specific test for identifying the source of origin (plant or animal) for stearic acid? It would be of great help…
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AOAC Official Methods of Analysis
Is there any body having AOAC Official Methods of Analysis 21st Edition?
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Inversion rate of sucrose
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 co…
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What is dextrose equivalent?
Hello everyone, What is your comments about dextrose equivalent?
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Maillard Reaction - 5 things you might not know about non-enzymatic browning!
Maillard reaction is used by the flavor and food industry for the production of unique reaction flavors. These flavors are complex building…
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Food Chemistry
Hey you! 😁 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…
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Starch Retrogradation
What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…
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Role of Gluten in Bread
Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…
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Moisture Content and Water Activity in Foods
Moisture content is the amount of water in the food material, usually expressed in percentages. Water activity, on the other hand, is the a…
Best discussions in Food Chemistry
High-signal Food Chemistry discussions selected from replies, views and recent activity.
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Inversion rate of sucrose
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 continuously string the mix. After finishi…
-
What is SOP for determining the Moisture content of Dates and Nuts based energy bar?
What is SOP for determining the Moisture content of Dates and Nuts based energy bar? Is it same like others? @100°C for 3 Hours? Or Any other Temperature range? Please elaborate
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Moisture Content and Water Activity in Foods
Moisture content is the amount of water in the food material, usually expressed in percentages. Water activity, on the other hand, is the amount of free water available for bioche…
-
Free fatty acids
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 during production even tho t…
-
Carbohydrate determination by UV-VISIBLE spectrophotometer
Is there an available method to determine carbohydrate concentration in a food sample using UV-VISIBLE spectrophotometer?
-
Starch Retrogradation
What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as i…
-
Food Chemistry
Hey you! 😁 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 5 PM PST! And we want you to watch…
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What is dextrose equivalent?
Hello everyone, What is your comments about dextrose equivalent?