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Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as vinegar, will denature egg proteins, which is why some people suggest adding vinegar to the water to poach an egg (a practice I disagree with, but that's ...


8

The egg whites contain proteins that depend on water to stay soluble. The peppermint extract is no doubt alcohol based. Thus the alcohol denatured the proteins. However there isn't enough alcohol to denature all the egg white, it will just denature the egg white that it first comes into contact with. After that the water in the egg whites dilutes the alcohol....


3

Just to visualize a bit Raco's answer. There is a scheme of the Buhler machine provided by Buhler Group. In the brochure from here (but not well explained). Also, oilseed processing machine looks similar: https://www.buhlergroup.com/content/buhlergroup/global/en/industries/Oilseed.html This is not an answer actually, just a few more links to investigate ...


2

45 gm of vanilla powder (pointing to the box the keep the powder in) 2 pumps of mango (Pointing to a big jar of a mango syrup) and spoon of cinnamon all belnded in a 16 ounce cup of ice That sounds like it's vanilla-flavoured powder of some sort, perhaps milk-based, (or plant-milk-based), perhaps including maltodextrin, to give texture as well, It could ...


2

I know this is years later, but this may give more info. If there is any sugar in an extract, the amount is so small it would not be noticeable. Too much extract to try to gain sweetness and you'll end up with something tasting horrible. Extracts are concentrated flavors from the plant oils, either pure or with additives. "Pure" means the flavor must be ...


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