Denaturation is the process by which or foods or liquids are made unpleasant or dangerous to consume; it is done by adding a substance known as a denaturant. Aversive agents—primarily bitterants and pungent agents—are often used to produce an unpleasant flavor. For example, the bitterant denatonium might be added to food used in a laboratory, where such food is not intended for human consumption.[1]
A poisonous substance may be added as an even more powerful deterrent. For example, methanol is blended with ethanol to produce denatured alcohol. The addition of methanol, which is poisonous, renders denatured alcohol unfit for consumption, as ingesting denatured alcohol may result in serious injury or death.[2] Thus denatured alcohol is not subject to the taxes usually levied on the production and sale of alcoholic beverages. Aniline was used to denature colza oil in the 1980s.[3]
YouTube Encyclopedic
-
1/3Views:3586651 220
-
Episode 12: Coagulation and denaturation
-
What is Protein Denaturation? - Food Science
-
A Tasting of Culinary Science—Denaturation and Coagulation
Transcription
See also
References
- ^ "Commission Implementing Regulation (EU) No 162/2013 of 21 February 2013". Official Journal of the European Union. 22 February 2013.
- ^ "Ethanol Denaturants". The Online Distillery Network. 22 November 1993.
- ^ Terracini, B. (27 May 2004). "The limits of epidemiology and the Spanish Toxic Oil Syndrome". International Journal of Epidemiology. 33 (3): 443–444. doi:10.1093/ije/dyg010.
This page was last edited on 14 May 2024, at 20:23