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 p
Does anyone know of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involve
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
Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial
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 e
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
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 whethe
Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
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 subs
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 Ap
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 i
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 "add
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 unl
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 app
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 (probabl
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes
Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is
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
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 f
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 cr