The Sciences

Chemical Literacy & Hot Cocoa

Science & FoodBy Science & FoodAug 27, 2015 2:00 PM

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In an age where our food supply system grows increasingly complex, chemical literacy is the key to knowing the difference between foods that contain riboflavin versus vitamin B2. With that in mind, let's take a look at cocoa powder, which is bitter-tasting and impossible to dissolve. To create a sweet, frothy hot cocoa mix from cocoa powder requires some sweeteners, emulsifiers, and...sodium alluminosilicate?

Should You Fear Chemicals in Your Food?

– US News

Hot Cocoa Mix Has the Same Stuff Your iPhone's Screen is Made Of

– Wired

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