Posts

Space Whisky & “Natural Foods”

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A vial of unmatured malt whisky was sent into space three years ago, and has recently returned to Earth for a taste test. This space whisky was compared to the same whisky that was matured (on Earth) in charred oak barrels. Guess which whisky contains aromas of antiseptic smoke and rubber. While we’re comparing two things, AsapSCIENCE discusses the chemicals and ingredients in processed foods versus natural foods to explain why “chemical-free” is not a realistic food label.
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Chemical Literacy & Hot Cocoa

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In an age where our food supply system grows increasingly complex, chemical literacy is the key to knowing the difference between foods that contain riboflavin versus vitamin B2. With that in mind, let’s take a look at cocoa powder, which is bitter-tasting and impossible to dissolve. To create a sweet, frothy hot cocoa mix from cocoa powder requires some sweeteners, emulsifiers, and…sodium alluminosilicate?
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Deconstructing Twinkies & Sonicating Gummi Bears

Dodo twinkies

The Twinkies ingredients list is analyzed to figure out how these snacks have such a long shelf life (45 days!), while in lab, gummi bears are subjected to sonication, liquid nitrogen, and trypsin.
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