CHEM 181 Lecture Notes - Harold Mcgee, Ethylene, Egg White

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

Canadian confectionary associaion: 30% of men/38% of women prefer chocolate to sex. Cocoa fat: melting point of 36 c good texture. Flower on the trunk pods develop year round. Sugar alcohol acetic acid esters. Fake tanning: uses maillard reaction using dha + skin proteins. Beans crushed = nibs chocolate liquor cooking unsweetened chocolate. Europeans figured: very bitter, high fat content hard to emulsify. Conrad van houten (1828): figured how to make it soluble. Compresses the chocolate liqueur to get cocoa cake + cocoa butter. Much is produced through child labour buy fair trade. Dutch process: mix cocoa with alkali more soluble and less bitter. Js fry (1847) englishman: put butter and cake back together in a controlled manner. First edible chocolate (cadbury about the same time) Daniel peter (1876): first to add milk (nestle"s condensed milk) = milk chocolate. Rudolph lindt: conching mixing chocolate for days = smooth.