Food Chemistry Small Experiments Report

Name: Choong Wen Kang Iain Student ID: 19190014

LAB 2 PROBLEMS FOR LIPIDS

Fat bloom is one type of the chocolate bloom. It is generally accepted that visual fat

bloom in chocolate is due to the cocoa butter, which has separated toward the surface.

In general, fat bloom is caused by composition, processing, and storage. I think 31°C is

the most suitable temperature.

Figure: Results of the experiment

Emulsifier is a compound or substance that acts as a stabilizer for emulsions,

preventing liquids that usually do not mix from separating. We need to use egg yolk as

an emulsifier to make mayonnaise for keeping the oil from separating out. The

emulsifying agent in egg yolks is lecithin.

Figure: Using egg yolk and egg white to make mayonnaise

LAB 3 PROBLEMS FOR CARBOHYDRATES

Tapioca starch is suitable to make tapioca balls in bubble tea because it has high net

carbs (88%) compared to other starch such as potato (77%) and wheat (59%).

Figure: Wheat starch balls

Granulated sugar would just make dishes sweet whereas white soft sugar mix well with

the ingredients. White soft sugar has smaller crystals than granulated sugar which

makes it blend easily with the ingredients. White soft sugar makes the pancake

becomes charming due to its soft and moist texture. Syrup is usually made by high

fructose content corn. Hence, I think all types of sugar (white soft sugar, granulated

sugar and syrup) are suitable to use for making pancake depends on what type of

texture you want.

Figure: Pancake with different types of sugar