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5
votes
3answers
221 views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
4
votes
2answers
67 views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
-8
votes
1answer
182 views

Hangovers: what causes them? How much does the quality of the drink matter? [closed]

Hangovers are, as far as I know, caused by dehydration, building up of toxins of the drink, and and building up of toxins because the liver is too occupied with getting rid of the waste products of ...
5
votes
1answer
228 views

Why add lupin flour to white bread?

We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in addition to wheat flour, it contains ...
1
vote
0answers
37 views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
2
votes
2answers
50 views

Is there a comprehensive overview of food colors?

I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probably the real thing) or silver (E171 - ...
2
votes
2answers
388 views

What is the additive they put in apple juice to change it from cloudy to clear?

I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear. My question is: What is the additive they put in apple juice to change it from cloudy to ...
2
votes
1answer
177 views

How to distinguish cream of tartar from bread improver

A few months ago I bought a pocket of cream of tartar (unlabeled) and after a few days I bought some bread improver. Now that I transferred both from their unlabeled pockets to air-tight containers, ...
7
votes
1answer
4k views

How does “BHT added to packaging material” actually work?

This is not a question about the merits of BHA or BHT (butylated hydroxyanisole or butylated hydroxytoluene). It is a question about how BHA/BHT work when "added to packaging material". The BHA is ...
4
votes
3answers
481 views

What conditions make xanthan thicken?

I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not ...
5
votes
1answer
211 views

Is there an official comprehensive list of E-numbers?

Does an official comprehensive list of the E-numbers exists? I'm thinking of something along what the Wikipedia page provides: Number Role Name Description Approval Notes An example of an entry ...
3
votes
3answers
4k views

What is the affect of adding alkaline or acidic substances to wheat flour?

What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
9
votes
3answers
142k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
4
votes
3answers
2k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
1
vote
4answers
3k views

How can I make my lemonade more tart/tangy?

I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I noticed that even with drinks that don'...
10
votes
1answer
2k views

Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)

The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa slime/...
1
vote
1answer
582 views

Are there any natural preservatives that can be used in Soups or Stews?

I make a lot soups and various stews and they don't seem to last more than a few days - are there any natural preservatives that can be added to them that will increase their refrigerator life?
4
votes
1answer
715 views

What are good resources to learn food chemistry?

Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
6
votes
5answers
4k views

Where do I buy food additives (not in bulk)?

I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now ...