It’s an oft-mentioned story that Coca-Cola used to contain cocaine. So, in this edition of Periodic Graphics in C&EN, we take a look at the unexpected compounds that some of our favourite sodas once contained and explore how water is carbonated to make sodas in the first place. View the full graphic on the C&EN […]
Category: Food Chemistry
Ever wondered why tea’s stimulant effect feels different to that of coffee? Or why sometimes, when you make a brew, thin scum forms on the tea’s surface? On National Tea Day, here’s a graphic to answer those questions and more!
The first vinegars were accidents of oxidation, wine left out too long which turned sour. The word vinegar even derives from the Latin for ‘sour wine’. Today, varieties of vinegar range from balsamic to rice vinegar, produced on a commercial basis. This graphic takes a look at some of the chemical quirks of the different […]
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 […]
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.