Though there are hundreds of different types of cheese, their manufacture follows some common steps. In the latest edition of Periodic Graphics in Chemical & Engineering News, we take a look at the biochemical processes that turn milk into cheese. View the full graphic on the C&EN site.
Baking soda and baking powder: two common ingredients in baked goods. In the latest edition of Periodic Graphics in Chemical & Engineering News, we take a look at what these leavening agents are made of, what the difference is between them, and how they help your cookies, muffins, and cakes rise. View the full graphic on the C&EN site.
For plant milk manufacturers, business is booming. In 2021, 32% of British people surveyed drank plant-based milk as part of their diet, compared to 25% in 2020. How are these milks made, and how do they compare to cow’s milk when it comes to their environmental impact and nutritional value? This graphic takes a look.
For over a century, chemists have made flavour molecules to evoke particular tastes. How do they know which compounds create a particular…
Sugars aren’t the only plant compounds you can use as sweeteners. The latest edition of Periodic Graphics in Chemical & Engineering News looks at the molecules in sweeteners from a variety of sources. View the full graphic on the C&EN site.
Perfect porridge can be a challenge. Too lumpy, too runny, too stodgy – unpalatable porridge is a sadly common phenomenon. Here, we look at how science can provide pointers on getting porridge-making right.