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Abbey the Food Scientist
United States
เข้าร่วมเมื่อ 7 ก.พ. 2020
Hey all! My name is Abbey and I'm a food scientist by PhD, a science writer, and a TH-camr.
I like to think about food molecule by molecule instead of what we can see with the naked eye. I started using this approach during my PhD work where I spent six years studying the microstructure of ice cream. I'm fascinated by food science and enjoy writing and sharing what I've learned over the past 10 years in the field.
My TH-cam channel shares fun tidbits about food, looks at the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on other platforms like Medium, The Science Says and Bookshlf.
Come at me with any food and nutrition related questions, concerns, or comments!
I like to think about food molecule by molecule instead of what we can see with the naked eye. I started using this approach during my PhD work where I spent six years studying the microstructure of ice cream. I'm fascinated by food science and enjoy writing and sharing what I've learned over the past 10 years in the field.
My TH-cam channel shares fun tidbits about food, looks at the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on other platforms like Medium, The Science Says and Bookshlf.
Come at me with any food and nutrition related questions, concerns, or comments!
Why the Viral Italian Coffee Cream Works | Food Science Explained ☕️🧪
If you’ve seen the viral Italian coffee cream drink taking over the internet, you’re probably curious about how it works. And if you haven’t, well, it's time to crawl out from under that rock! 🪨
In this video, I dive into the fascinating science 🧬 behind this three-ingredient wonder.
From the food microstructure that makes it possible, to why using cold coffee is essential, each step in the process has a specific role in creating that fluffy, creamy texture we all love.
I'll break down how powdered sugar and cream interact, and why the temperature of your coffee ☕️ is the key to success.
Join me as I shake things up-literally-and reveal the science that turns simple ingredients into a light, airy drink. 🌬️ Plus, I’ll share some insights from my own PhD research on food structure, and even take you back to one of my first TH-cam experiments. 🎓
Subscribe for more food science insights and delicious experiments! 🔬👨🍳
🧈 Watch my video on the science behind butter th-cam.com/video/59eVS8sZx0k/w-d-xo.html 🧈
0:00 Introduction
1:20 Powdered Sugar Explained
2:36 Why Cold Coffee?
3:57 Shaking the Drink
5:00 Making a Foam
6:20 Building a Fat Network
9:00 The Final Microstructure
💥 Next watch THIS video that explains the science behind ice cream th-cam.com/video/nxQUb1yEwBg/w-d-xo.html 💥
✅ What ingredients are in Italian Coffee Cream? It's only three ingredients-- cold espresso, powdered sugar and cream.
❌ Is this a food hack? No, this is food science!
✅ Why is the drink a foam? By shaking the drink in a half empty water bottle, you're incorporating tiny air bubbles. This is why the volume of the drink increases.
✅ Why is the drink an emulsion? You start with cream which is an emulsion itself. The fat globules are dispersed in a water phase. This emulsion later incorporates the air bubbles and coffee liquid.
✍🏻 abbeythefoodscientist.com
🖊️ medium.com/@abbeythiel
📧 abbeythefoodscientist@gmail.com
🐦 @abbey_thiel
In this video, I dive into the fascinating science 🧬 behind this three-ingredient wonder.
From the food microstructure that makes it possible, to why using cold coffee is essential, each step in the process has a specific role in creating that fluffy, creamy texture we all love.
I'll break down how powdered sugar and cream interact, and why the temperature of your coffee ☕️ is the key to success.
Join me as I shake things up-literally-and reveal the science that turns simple ingredients into a light, airy drink. 🌬️ Plus, I’ll share some insights from my own PhD research on food structure, and even take you back to one of my first TH-cam experiments. 🎓
Subscribe for more food science insights and delicious experiments! 🔬👨🍳
🧈 Watch my video on the science behind butter th-cam.com/video/59eVS8sZx0k/w-d-xo.html 🧈
0:00 Introduction
1:20 Powdered Sugar Explained
2:36 Why Cold Coffee?
3:57 Shaking the Drink
5:00 Making a Foam
6:20 Building a Fat Network
9:00 The Final Microstructure
💥 Next watch THIS video that explains the science behind ice cream th-cam.com/video/nxQUb1yEwBg/w-d-xo.html 💥
✅ What ingredients are in Italian Coffee Cream? It's only three ingredients-- cold espresso, powdered sugar and cream.
❌ Is this a food hack? No, this is food science!
✅ Why is the drink a foam? By shaking the drink in a half empty water bottle, you're incorporating tiny air bubbles. This is why the volume of the drink increases.
✅ Why is the drink an emulsion? You start with cream which is an emulsion itself. The fat globules are dispersed in a water phase. This emulsion later incorporates the air bubbles and coffee liquid.
✍🏻 abbeythefoodscientist.com
🖊️ medium.com/@abbeythiel
📧 abbeythefoodscientist@gmail.com
🐦 @abbey_thiel
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first time i've seen this channel but subscribed now
Glad to have you here :)
Mind blown! I've never thought of food having a "structure"
me either dude. right here with you
I studied food structure during my PhD and it's absolutely my favorite topic :)
I don't know if it's just me but I've never heard of food science before?! Anyone else??
You're not alone! I accidentally found food science when I was already at university
What are the websites to apply so that I can get a job easily
I've had luck on LinkedIn and Glassdoor
You didn’t say what to do to lessen the sting in your mouth after eating pineapple tho.. 🫨
Eat something fatty! Like yogurt
Warning! I never heard anything about bioengineered food additives. I've always eaten white corn tortilla chips. One day I bought the Walmart brand and ended up with a strong adverse reaction to the chips. I never experienced that before. The organic ones that I've always eaten never gave me any problems. No matter what they say, let this be a strong warning that there are those of us out here that will have a strong reaction to bioengineered food additives.
This lady trusts the FDA lolololol
Do you think there's any reason why it's banned through most of Europe? And now nabisco does not Used bleached and any of that product Wake up people, it's all about the almighty. Dollar bleached flour is cheaper than unbleached. Bottom line. And the chemical they use to bleach it Benzoyl peroxide. Is unknown carcinegetic Be smart, only use unbleached flour.
That was as clear as mud. Sorry. A definition of a word must not use the word being defined but clearly tells exactly what it means. So is bioengineered an other word for dead fetus?😮
honey bunches of oats... and even cinnimon toast crunch
You can get those same illnesses from touching your face
Please address all the “bioengineered” added to foods. I refuse to buy anything with that listed.
I have an older video on this topic. I try to explain exactly what bioengineered means so that you can decide what's best for you and your family th-cam.com/video/F4eX7sX0Dhs/w-d-xo.html
Did she just say they’re allowed to accidentally put in less than 5% of bio engineered ingredients? Wtf????
But yet it’s outlawed in other countries 🤬🤬🤔
There are many food ingredients that are legal in Canada and the EU but are illegal in the US. The food regulations in each country is set up differently. Some are based on science, some are based on emotion. This is why countries end up with different food laws.
Thank you for sharing this. The advice and experiences are much appreciated. I’m seeking my ideal career in food science as I am figuring out whether I should work in the private sector or continue my study master's and PhD degrees. Your advice is going to help me find my answer. 🍀
I'm happy to help! Best of luck :)
A lady asked Benjamin Franklin Sir what have you wrought. He said, a Republic if WE can keep it. We didn't and aren't doing such a good job at keeping it unfortunately!
It is when men forget God that's when tyrants forge their chains.
What happens if it's not already happening that they just don't tell us certain things!? Follow the money trail my friends.
Did anyone know about the Red Flag laws until recently? Guess what. The first state known as the"Constitution" state Connecticut, had them around 2012!
what is this video for you little milk thug
I went to the store to get some spaghetti sauce and prego, bertolini and ragu have bioengineering food label 😡I was shocked . Then I came to the internet to see what’s that mean, I knew was not good but I didn’t know what it is. So yeas thank you for explaining
😩😩😩where do you apply for these jobs?
Check any online job board like Glassdoor!
Man made food isn't better than natural food
Boycott all stores grow your own food. There's something they do not tell you. Democrats and their Friends have always been up to very sinister shit. You been warned!
Your post is Ignorant.
Where is job? Tell us😮😊😢😂❤
Do you mean what companies or countries? If you look on any job website (like GlassDoor) you'll find these jobs.
melk
Yep, that's my Wisconsin accent
HEY firstly I say thanks to you, and please provide any platform for questions and moreover how can one become food chemist if studied food science and technology in bachelors?
Most of my experience is in the U.S., but here you can apply to most food chemists jobs if you have a bachelor's in Food Science. You could get a master's to specialise even more, but it's not usually necessary!
Let's save Americans time. If you need a video explaining your food... it's not good for you.
They might be nutritious, but they're gross. Personally, for me, I can taste them. It's chalky with a different consistency that I don't like at all. But, hey, to each their own. Eat away if you like them.
I have terrible memories of "bloomed" chocolate. Opened a chocolate bar once and it had similar look to bloomed chocolate. Except it wasn't the "bloom residue", it was something left by worms that were digging through the bar. Now always I cut through chocolate first, before eating it lmao Quite a useful video though, finally know that it's not always worms hahahaha
That's crazy!!! I hope I never experience that!
@@AbbeytheFoodScientist haha, I doubt you will. I think it only happened to me because I kept some cheap bars in a cupboard for a long time. Never happened with higher quality chocolate or even expired Snickers bars and the like. My mother is a confectioner(I believe that's the word, English is not my native language) and none of the chocolate she works with or gifted me has ever caused any problems or bad memories either.
Hi, Thank you for the wonderful video! It helped me greatly because I want to be a food scientist someday. I do have one question though. If the college I'm trying to has no food science major (undergraduate). Which one will be the best alternative major for graduate school? Will majors like chemistry or biochemistry be better than Nutritional Science?
I would say chemistry and biochemistry are very good choices because you will take all the necessary science classes to get into grad school. Nutritional sciences actually doesn't have that much overlap. I would recommend any major where you cover all basic sciences.
@@AbbeytheFoodScientist Thank you so much for the advice!!
I once got food poisoning from eating burgers at a national burger joint that made me sick for 2 weeks and caused me to lose 20 Lbs. Needless to say I very rarely dine out anymore.
Oh wow, that sounds absolutely terrible! I wouldn't want to eat out after that either :(
Gmos cut down on disease during growing process.
Palm oil....
Hi Abbey, Was looking to see if you had a video on stearic acid based products that make hot used cooking oil into a gel. I'm trying to figure out how that happens, and what exactly is in these products. Would be amazing to get your views/thoughts/maybe a video? Thanks in advance!
Just looked it up and was confused because I don't think it's a gel. What's happening is the stearic acid crystals act as "seeds" or seed the fat mixture. Basically, they serve as a template for the other oil molecules to crystallisation onto. It helps turn all that liquid fat into solid fat crystals, which is easier to dispose of. Seeding is also done in chocolate making, funny enough!
Not the palm oil
Woowow sounds interesting!!!!
Here before fame! 🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑🪑
Palm oil is extremely unsustainable. Rainforests are destroyed to make it. Also, humans are enslaved to harvest it.
I didn’t even consider this! Very interesting.
how much did they pay you to say this ????
😢
What’s sad?
Nice
Nice
Nah tulip glass
What a first world American problem. Too much food to know what to do with. Jesus. They can sell organic, luxury items with higher markup. And convince people through influencers to throw half of it out because of Mold, etc.
Corporations do not care about your health, like the GOVERNMENT that let's them do this in your country because they don't care about you HEALTH either. People should not breed and have kids when they are uneducated to the reality of life.
I picked fresh habaneros off of my grandmas plants when I was like 6 and ate them on my own accord. Jalapeño heat being banned anywhere is clown shoes.
Thank you
I'd just like to think that we don't drop food that often to begin with, and that the pathogens we may consume after picking up the food are probably still in such a small amount that normally we wouldn't get sick from it; if it does anything to our body at all, it's only strengthening our immune system. I am aware that it doesn't apply to more serious diseases, but our immune system is stronger than what the majority of bacteria and viruses could do, and most pathogens are probably also killed off by our saliva alone. Maybe the 5 second rule just discourages people from eating food they didn't see being dropped?
That must be why I had so much burning after I froze my pineapples and ate them.. I've never experienced such burning sensation until then