The discovery of acrylamide in foods like crackers, cookies, potato chips, and french fries rattled food makers and health regulators around the world. Scientists learned that acrylamide is formed from the reaction of the amino acid asparagine with reducing sugars like fructose. But hundreds of variables—how crops are grown, cooking times, and even the type of leavening agent used—can affect the amount of acrylamide in a given food.
by Melody M. Bomgardner | September 09, 2019
Instead we fried our first attempt and had to work day and night in the lab running 12 L reactors to make the amount required. My engineer, Mark Lauritsen, considered our resources at our pilot plant at Chambers Works in New Jersey and asked me for a 4 L jacketed glass reactor. We set up a continuous process in the midst of a bay with two large feed tanks (Grignard reagent and α-chloroketone) leading into the glass reactor and an overflow line leading out to a 100 gal (378.5 L) quench tank.
June 01, 2019
Some of this salt ends up on your french fries (NaCl), and some you throw on your sidewalk in the winter (CaCl2). The MgCl2 is electrolyzed to produce Mg0, a lightweight metal used in the auto industry. Of course, the by-product of magnesium production is elemental chlorine, which can be responsibly used for all of the above-mentioned health and manufacturing applications.
by Cynthia Burrows | February 18, 2019
Without Wiley, we might still be drinking our milk with a side of formaldehyde or dipping our fries in ketchup laced with rotting meat. Deborah graciously hosted me at her office in Cambridge to talk about why she got so caught up in this one crusading chemist’s story and how her ideas about Wiley changed over the course of researching the book.
by Lisa M. Jarvis | September 21, 2018
But CEO Rob Fried says ChromaDex doesn’t want the lawsuits to distract from the excitement forming around NR as researchers study its possibly salubrious effects in people. “We will continue to develop the science around NR and NAD in general and continue to make the argument of why this is a special and unique molecule,” he says.
by Melody M. Bomgardner | August 19, 2018
/policy/legislation-/San-Francisco-moves-ban-food/96/i32 20180802 Decision to enact prohibition, forbid plastic straws lies with mayor 96 32 /magazine/96/09632.html San Francisco moves to ban food containers made with fluorinated chemicals Legislation, food containers, fluorinated chemicals, ban, San Francisco, plastic straws govpol Cheryl Hogue policy legislation- /content/dam/cen/96/32/09632-polcon3-containersCXD.jpg Shutterstock Photo shows three young people eating noodles, fried chicken, and french fries out of cardboard takeout containers. food containers coated paper San Francisco targets food containers with fluorinated chemicals Chemical & Engineering News San Francisco moves to ban food containers made with fluorinated chemicals San Francisco moves to ban food containers made with fluorinated chemicals
by Cheryl Hogue | August 02, 2018
The packaging that preserves fried spuds—along with other foods and some pharmaceuticals—is challenging to recycle. It contains multiple flexible layers of various polymers bonded together and laminated with aluminum foil. Now, researchers have used a solvent that switches hydrophilicity to separate these layers, potentially making recycling easier (Green Chem. 2018, DOI: 10.1039/c8gc01062e).
by Carmen Drahl | July 21, 2018
Bomgardner business These morsels of southern fried chicken were made in a bioreactor from chicken cells by Memphis Meats. Memphis Meats This photo is of a plate of sliced, fried chicken breast made from lab-grown chicken cells by Memphis Meats. food ingredients alternative protein lab grown meat chicken Animal-free meat, dairy firms raise funds Chemical & Engineering News Animal-free meat, dairy firms raise funds Animal-free meat, dairy firms raise funds
by Melody M. Bomgardner | January 31, 2018
The reaction, it turns out, is related to one of chemistry’s tastiest transformations, called the Maillard reaction, responsible for the browned appearance of fried bacon and roasted coffee. In the Maillard reaction, sugars and amino acids react when heated to form a multitude of molecules, including some with a brownish hue.
by Tien M. Nguyen | January 16, 2018