science – Page 3 – Foodiggity

Ice Cream That Changes Color When You Lick It

Just when you thought that vanilla ice cream couldn’t get any more boring, there’s now an ice cream that changes color. Xamaleón, by Spain-based ice cream shop IceXperience, will switch hues as you eat it.

Tutti-Frutti in flavor, the all-natural ice cream starts out purple, but will switch to several shades of pink as it changes temperature. It’s like those hyper color shirts from the 80s — only with smaller hair and less-sucky music.

Check out the mood ice cream in action. But a warning… watching ice cream change color is the new “watching paint dry.”

[via Incredible Things]

Why Is Ketchup So Hard To Pour?

Whether its ketchup or catsup… Waiting for the viscous condiment to exit the bottle can be excruciating. But why does ketchup torture us with its slow escape from its glass prison?

TED-Ed, as usual, has the answer to this burning question. Check out the video below, and get educated about Newtonian fluids and tomato particles. Or, you could just slap the bottle on the ’57,’ like everyone else.

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The Science Behind Spicy Foods

Spicy food… Why you burn so much? Actually, according to Rose Eveleth’s TED-Ed video The Science of Spiciness, there’s some serious stuff going on in those peppers and in your body.

The most interesting part, besides the big sciencey words used in the video, is that “spicy” doesn’t have anything to do with actual taste, but rather a much more complex series of events.

Also of note, is that everyone actually experiences the same heat levels in foods. It just comes down to who can take the heat, and who’s a Nancy Van Wimpypants. Wimpypants is a science term.

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Popcorn’s Long History and The Science Behind Why It Pops

The next time that you’re at the movies…Try to take a short break from shoveling popcorn into your pie-hole, to appreciate the history and science behind the snack.

For instance… Did you know that popcorn kernels can be traced back to the ancient Aztecs? And, that the uncooked popcorn kernel is a sort of pressure cooker — helping to cook its own innards until the starches explode and solidify.

The short video Popcorn’s Beautiful, Explosive Journey lays it all out, and might have you craving some popcorn shortly after. Even if you’re going to torture your entire office with the stench of microwave popcorn — you can at least share some cool popcorn trivia too. It’s no wonder you never get invited to lunch.

[link, via First We Feast]

The Chemistry of Sriracha

Finally, our addiction to Sriracha is explained… With science. The Chemistry of Sriracha, by The American Chemical Society, not only explains why the hot chili sauce beckons us like an irresistible sea nymph — but also how Sriracha is able to retain its hypnotic red color for so long.

The culprits are actually a combination of endorphin-releasing capsaicinoids and color-retaining preservatives. Just the very mention of Sriracha leads to enormous traffic spikes on food culture sites such as this one. And, you can’t argue with science.

[link, via Neatorama]