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Even though potato and orange juice are very different, they share an important property: their main components (after water that is) are carbohydrates. The sweetness of orange juice comes from sugars. Sugars are a small type of carbohydrate. Potatoes on…

Food chemistry starts simple. With a glass of water. Probably your most basic food (or drink). Without water, we can’t survive, and most foods, wouldn’t exist without it. Sure, some products contain very little of it, think chocolate, peanut butter,…

When you ask a question during the course, we try to answer them in the relevant lesson or topic. However, some questions are too all-encompassing, or just don’t fit anywhere. In some cases, I’ll give a 1:1 answer. In others,…

We’ll kick off this week by crystallizing our own sugar to understand and look into the two key concepts behind sugar crystallization: supersaturation and crystal growth. Whenever you want to crystallize sugar, whether it’s to make rock sugar, or a…

In week 1 we just cooked sugar in water until a desired temperature. This syrup remained transparent and sweet. Nothing really changed except for the viscosity and the final thickness of the syrup. That’s going to change this week! We’ll…

Welcome to week 2. To kick off, here’s a quick intro of what you can expect to get out of this week. Transcript Hi there. Welcome to week two of Candy Science. I hope you managed to complete week one…