I Synthesized my Own Artificial Flavors for Taffy
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- čas přidán 8. 09. 2024
- I made my own artificial flavors for taffy since I am trying to be the next Willy Wonka (but not kill kids in the process). Hope you enjoy it!
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PPM in theory was likely fine. PPM in your final product was probably extremely low. Flavorings typically have to be added right before the final product (taffy, hard candy, etc) sets up. Or else the heat will cause it to evaporate or decompose. --- Now ... Forget taffy. Grab some vodka and make flavored shots.
Yeah, flavorings in candy is actually a surprisingly complex science. I think he would be better off with an unflavored taffy, then adding the flavor directly after synthesis with added PPM, even then it may not bind really well.
Agreed on all the above. Add your flavorings, including citric acid, and colorants during the cool down phase.
honestly yeah I think if you had added it after you boiled the ingredients the flavor would have popped or stood out more
👻👻
Can confirm, you can't add scents to soap until it start to cool down or the scents will be destroyed.
this intro blasted thru my speakers for the whole house to hear. thanks 👍
I muted it within milliseconds out of reflex.
Yes trough my house too😂
It... Was... Savage!
Time to start a cooking show: ChemDelicacies
Gotta add the flavorings after it boils and starts to cool. You’re boiling off the flavorings.
My thought also. Either degradation or just boiled off. If I remember correctly, sugar and sirup boils well above 100°C.
@@graealexYep, hot syrup can give you terrible burns.
for the citrus flavors you should add in some citric acid. it makes a big difference!
Yeah, acidity is a major component of the taste of citrus. Especially since it's the only thing you really taste, the rest is from smell.
Malic acid will boost sour flavors even more than citric...
This channel has single handedly been getting me through ochem II, huge thanks for breaking down the mechanisms as you go
Of course!
That's one of the reasons I watch this. I have two Sons and want know what I'm doing before sending them to school.
Daddy
My son🫵🏻
Average youtube chemists interaction
bro this comment section...
Bro that intro lmao 💀
…
Looks really nice 👍🏻 did u design it yourself? Or where u got it from ? 🤔😬
I've heard from flavor scientists that its basically impossible to accurately recreate a flavor with just one flavoring. Like the flavors in fruits are all caused by a laundry list of chemicals building into a good taste. You gotta use multiple artificial flavors to make it taste good, try adding like 3-4 of the most common flavor chemicals from your favorite fruit and it'll way taste better
Also from a chef's point of view, the aeration caused by pulling and stretching the taffy actually does make it better. For example: mayonnaise without aeration would just be oil, vinegar, and egg, which would be disgusting.
I have a vacuum chamber, and after reading this I suddenly want to pull a vacuum to de-aerate it to see just how bad it’d be.
This was a perfectly executed face reveal! Love the channel!!
started edging at 18:47 👍
real
THANKS PRUSSIAN BLUE FOR THIS IMPORTANT MESSAGE
Bro😂💀
Woodkid looking mf (would rail)
You look exactly like I imagined you + the intro made my parents not trust me anymore
Ask them why they know the sound.
LOLOL
Your flavor is supposed to be mixed in after it starts to cool. Else you burn the flavor or evaporate it out.
once my internet loads this will be fun
Since flavorings are volatile (that's why you can smell them), putting them in an open pot and getting it hot for a long time will cause the flavoring to vaporize out. You'd probably get better results waiting for the taffy to finish cooking and partially cool before adding the flavorings.
i made this reaction at my chemistry class and it went so bad, we didn’t use proper reflux because we dont have enough and some of us spilled it the whole school was complaining about the smell of vinegar and banana
I think pulling it would really help. Aerating isn't just for looks. It changes how it sits on your tongue.
You really have to add volatile components like flavorings at the *end* of the candymaking process; you'll generally boil them off or degrade them if you just keep them in the molten sugar the whole time.
You have to add the flavoring aftert boiling or it will all evaporate.
Probably
Hmm... On paper, the PPM seems accurate, but in practice, it's a tad more intricate than the numerical representation suggests. Engaging in flavor chemistry myself, I find that obtaining precise concentration details can be quite challenging due to the proprietary nature of such information within companies.
Nevertheless, I can offer a foundational guide based on my research and experience in crafting artificial flavoring extracts.
I would suggest incorporating the flavors into a medium such as propylene glycol or ethanol to facilitate the process. Concerning concentrations, my usual range falls between 2% and 5% by weight of artificial flavor to propylene glycol. For instance, a ratio of 1.5g of flavoring oil to 30g of propylene glycol. Subsequently, I introduce this propylene glycol/flavoring blend into the specific project, adjusting to taste. A reasonable starting point would be to incorporate 5ml of the propylene glycol/flavoring mixture into your candy.
Keep in mind though, I'm just an emetuer, so take these numbers with a grain of salt. Some esters seem stronger than others in my experience so its hard to pin point exact numbers here. I do look forward to seeing you try again! I loved this video!
The intro got me good not gonna lie , love the memes too keep going bro
Me too..almost scrolled by but it autoplayed for a sec and my brain was like that looked familiar..so I came back to it..then I realized why it looked familiar and was like yep, got me. 😂
The banana flavoring is pretty similar to what a Gros Michele tastes like. They were the bananas we used to eat before fusarium wilt took over and the Cavendish became popular.
I wonder if it’s possible to grow bananas in colder climates
OMG The introoooooo
i was on speakers
40 seconds in, and I suddenly remember why I watch all the other chemistry channels.
LOL💀
40 seconds in and I suddenly remember why I love his chemistry videos
But maybe it's just bc I seen the dior model man behind the watch glass and fell madly in lust.
Flavor goes in at the very end after you pour it out. Flavor needs to be dissolved in a glycerin or propylene glycol carrier at about 10% beforehand, that helps protect the molecules from thermal break down or evaporating out before it cools and it mixes in more evenly when pulling. Your recipe is for taffy which needs to be pulled before cool. A good hard candy recipe uses less corn syrup and no corn starch or butter except lining the pouring pan with it. If your sugar boil is turning yellow then you are burning it and you will taste that when it cools. A bit of citric acid is a good substitute for or compliment to using salt.
omg MAD RESPECT :o really impressed you fully committed to not only making the flavors and taffies but also the facecam taste test holyshitmyguy corn syrup and depression RIP your taste buds
Maybe adding the flavor at the end would help? Note that my only experience with making candy is those nice youtube videos but they all seem to add color and flavor at the end while it's cooling (but still boiling hot)
Vinegar on crack huh? So pungent AND stealing my car stereo
🤣
Vinegar, please.
Also make obscure aroma chemicals that no one made before
And cis-3 hexenyl acetate had an amazing green, apple scent
i love aroma chem, right now im into cinnamon and sweet floral savory stuff, been reading up lots of compounds and compositions earlier. planning to do some exotic cinnamates, and hey if you dont really hate cinnamon like flavor maybe look into hexyl cinnamaldehyde. that 1-octanol can be dehydrogenated to octanal which will react with benzaldehyde in a condensation reaction to give aforementioned compound. i will definetly try this synthesis too after getting hold of those 2 compounds
Next time, consider pouring one flask into another to get rid of the air bubbles. And use sugar next time... never heard of using corn syrup. Awesome video though! Love your content as always.
Ignoring the part that you boiled off the flavorings... I think you need bit more than just single flavoring, also some organic acids; citric, malonic, malic, etc what contributes to the taste in fruits.
That's such a sad result. I agree with a lot of the ppl giving advice down here.
Put it in later to avoid decomp.
Maybe add more than one flavor compound in each. They usual build off of eachother and I think only banana is able to get away with just one ester. That will greatly increase the effort you need to put in, but it will also greatly improve your results!
Hope to see more of this stuff! Edible chemistry is so hard but can be so satisfying in the end.
WOOOOW I had this video playing outside and the start was up full volume! My neighbors think I’m sus as hell now
It's just a matter of time before that intro music puts viewers in very awkward or potentially even dangerous situations, if it hasn't happened already. It isn't something only users would know since it's become a meme. Please consider editing it out.
Just discovered you and im super addicted..one down side is that your vocal cadence sounds like nile red ... What ever though i love this content. I am forever a fan
I try not to sound like him!! Lol
I thought the intro was just for the lols but after 18:48 I realised you weren’t kidding. This is kinda hot.
Thanks for objective interpretation. Reality is the best.
I had a good chuckle about that intro. Lock your doors and windows.
3:12 when I was like 13 I had to get rid of a shit ton of nitric acid and sulfuric acid. That's all I'm gonna say.
this video comes out 2 days before my post lab for fischer esterification to produce isoamyl acetate is due lol
All fruit flavors need the correct acid to match with it for it to taste like anything.
I feel you on the sticky things aversion.
I remember in highschool chem 30 we had a lab day where we made ethyl methylphenylglycidate. My group messed up somewhere down the line and one of the goof balls didn't waft towards them and instead took a giant whiff. Of course it reeked of alcohol instead, and he had to take a moment to catch his breath. We all had a giggle at his expense. We ended up redoing it and it worked out perfectly in the end.
Also who dislikes banana laffy taffy?? It is my favourite flavour.
On a side note, dawg is handsome.
Smell is a big part of flavor. I've heard. Maybe finding the proper scent to go with your candy? Perfumes, cosmetics, flavorings are really an economic powerhouse. For those that don't want to try for a Nobel Prize for discovering the next drug for the common cold, could do worse than to consider this chemical field. Oddly enough, the FDA oversees all of this. Liked your clip.
1:53 next time I'd recommend going to your hardware store. They've usually denatured alcohol, and sometimes isypropyl.
At 18:49 I did my best impression of pre-stream DSP. I couldn’t help myself and for some reason all I can think of is Dior now.
You evaporated off the volatile artificial flavors while cooking the taffy.
the step of aerating the taffy is actually super important to the taste as it increases the surface area so you get more flavor with less flavoring in fact air is a common theme in baking and candy also try using more than just one flavoring
Yeah I think the next improvements would be aerating and adding flavor at the end
I really want to see you do a video on psilocybin crystals from mushrooms
"tastes of corn syrup and depression", welcome to my life 😅
Your Fisher esterification process looks amazing 😅
Welp…just blasted that intro out of my car speakers in the parking lot of my uni so yeah I’m dropping out now.
Definitely the guy who sells you his self-cooked chemicals around the corner. Still nice Video!
Was amazing to watch, i love your content. It was a good distraction at minimum from my health issues while also being educational at the dame time.
Hope you get better soon! Thank you
bro got one hit of taffy in him and started talking like a tim and eric character
LMAO
The face reveal is reminiscent of the face reveal of August the duck, once thought nerdy dude turned out be a chad
That intro got me confused…thought I was tripping
You need to add the flavoring after you cook the taffy. You're just boiling it off when you put it in at the beginning. Also add some citric acid, that will make the flavors much better, and a pinch of salt too.
Fun timing! I was on your channel yesterday hoping there was a video I had missed
It only took the worst banana taffy to make you start liking average, mass-produced banana taffy.
Someone didn't watch @nilered make pop from gloves and see it was missing flavour
I almost got in trouble cause of your intro great job man
😂😂😂 I thought I recognized the intro animation...then I remembered where from... ya got me! 😊
Those ester should be characterized with density, viscosity, refractometry.
True but I just did it based off bp and smell lol
Aeration is required to "water down" the smell/taste.
My favorite part was draining the lower layer
2:40 I don't see them much but you say bubble arise. There is no reaction. It's probably just because water contains dissolved gases (air), and mixing water and alcohol rearrange the molecules in a close from (there is a contraction in volume while mixing the two) living dissolved gases out of the mixture. You can try it with water and ethanol or other small carbon chained alcohols.
I make homemade alcohol and the problem I seen that you did is you added the flavoring to the hot material usually flavorings are added when it's cooling or at the end
A lot of people are talking about boiling the flavors away, but I wonder if the ppm in regular taffy is different in the insertion step due to the aeration altering the volume. It could very well be that flat taffy sucks.
The neighbors yard if probably a good idea, I've just been pouring it in the protected wetlands in the back edge of the yard
You freaked me out with that intro
You should've said you used short path distillation because it's Chemiolis's catchphrase!
Try adding sucrose, gives you that real candy sweet.
Taste: Corn syrup and depression
Stealing that
Slight error at 13:32, the on screen notation says Propionic acid, however your voiceover says something like Propanoic acid. Not sure which is the correct one, or if it even matters, just figured I'd mention it.
The corn starch acts as a thickener, and gelling agent.
This guy has clearly never smelled a beach
Yet another banger video from the man the myth the chemist himself 🔥
Thank you brother
Bro "this one looks a little suspecious"?... you just came on that spoon and added the correct ppm. Next time don't boil off your flavor and your splooge may be delicious. Lmao.😊
I absolutely love that you love that comment, you sir have earned a kudos
Could the bubbles at ~3:00 be isopropyl alcohol boiling briefly in isolated pockets due to the exothermic addition of NaOH, considering the brief timeframe, non-ideal combination of a relatively concentrated base with a “reactable?” alcohol solution? And given the low BP of the alcohol.
Let me know what you think! Sorry if my language is confusing, I’m only a beginner 😅
Fuck man, as you said hit the subscribe button, I was already on my way and it just so happened I subbed as you suggested it. The timing was too precise to be an accident.
I heard that potassium hydroxide is more likely to etch to a smooth glassy surface, instead of a frosted surface. In my lab we only used koh, but I haven’t verified it.
You should make it like I make my coffee, pour everything in until it stops dissolving
very cool! i think u might need to mix the base bath a bit more next time - there seems to be phase separation 😅 just nervous for ur health as someone who also works with chemicals
Chemdelic pretty handsome! Does not look like the shannel art at all.
add the flavoring at the very end of the cook. also aerating it might help distrubte things better.
Bro turned into a cooking channel without changing shit
Flavors shall be added after cooking.
Dang that's a good lookin guy
Looking forward for the followup with the correct PPM
Bout 100 times better than whatever I made 😂😂😂 (I was rolling)
obscure factoid: The artificial banana flavor was modeled after the Gros Michel. Since this banana was almost completely wiped out in the 50's by a fungal infection, banana producers switched to the Cavendish which is the variety we still import today. This is why the artificial banana flavor does not taste like "banana" to ALMOST anyone alive today.
I love this guy and his work
BRO I WAS IN MY CAR WATCHING THIS SO EVERYKNE IN THE FUCKIN PARKING LOT JUST HEARD THE PH INTRO
I wish I could make a proper taffy for your works outcome
Is it possible to use phosphoric acid for Fischer Esterifications or is the acid too weak?
who gave you a license to adobe premiere
I will suggest to use less corn syrup and more sugar
Oh you sneaky! I like that intro.