In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?
a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?
When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street
I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D
My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!
Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.
Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of
You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out. fans cool the whole mess. 1/16 od cap tube is yer buddy
That makes pretty small rocks doesn't it? We need 20 carat rocks. :-) Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?
Super late to the party here: Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.
Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.
My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.
I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.
Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info. This channel has more than one humans worth of knowledge. . So take that as a compliment either way
+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.
First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.
That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.
I honestly admire you for acting on your curiosity to help others who have a sweet tooth also. In my opinion, This is both interesting and cool. Keep trying. Youll get it sooner or later 👌👍
more carbonation can be had with paddle impellers with holes than wire for stirring. you can precisely control clearance to the sides of the pressure chamber, and even have nylon wiper edges, as well as a lower rpm for stirring. I've watched some candies being made on How it's Made and also observed bakeries. wire stirring is best when you don't need aeration in the mix, it is gentle to fluid. paddles move a large amount of mix and fold in sheets of air, holes allow a perpendicular flow of mix to the majority, enhancing aeration, or in this case carbonation. the smaller the bubbles, the more they can be retained in a viscous fluid as it cools.
Interesting, educational and informative! Thank you Ben...you solved a childhood mystery for me. I must admit to be being quite surprised to discover those Pop Rocks fizzing in my juvenile mouth almost 40 years ago contained had CO2 at 600psi! Wonderful science. Thank you.
a little information for people on heating candy. the soft crack stage 270-290f towards the lower side is exactly jolly ranchers. hard until you get it to body temperature then it's pliable. 300-310f is where your typical hard candy sits.
one of my favorite carbon based beverages, smoothie sodas. yougurt, juice, crushed dry ice, fruit, and whip creme. you get this sputtering smoothie spitting gas here and there, pleasantly chilled and fizzy. very easy and interesting.
When we run hydrogenation reactions we stir the reaction with a hollow agitator with holes at the top of the agitator shaft that run to the bottom side of the agitator blade and due to Venturi effect the gas is drawn from the top of the top of the vessel back down into the mixture increasing the exposure of the gas to the liquid.
It’s possible to do the same thing with hollow baffles where the baffle is shaped like an L or J-ish pointing opposite the direction of agitation. The liquid flowing by the opening in the baffle would draw CO2 back down into the syrup.
Very creative thinking! Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda. You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :) Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣
I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.
Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.
A few more thoughts: 290F is a bit low. You'll want to hit at least 295F for a good, hard crack candy. It is very, very easy to overshoot, esp. when heating over a gas flame. Using a copper heat spreader helps avoid caramelizing hotspots. To expand on the paint shaker: In general, when I've needed to combine a gas & a liquid, a vessel of roughly square dimensions, 2/3rds full of the liquid, 1/3rd left as headspace, has given me the most consistent, rapid results.
I made pop rocks by accident last week... i wos melting shugar for caramel cream and i like to add a little bit of citric acid to get a lemony taste, but i mixed up the citric acid with baking soda... In the first moment the mixture started rising, but i lifted it up from the stove and put it in a pan filled with water to cool it down. It slowed down, than it stoped and started cracking. in 20 minutes it wos hard as a rock and i decided i should test it! Puffy-yes, poping-close. Chamber needed!
You actually explained the problem with your other attempts in the process description. It's not the temperature that you are measuring, it's the water content of the mixture. In the closed containers you can't boil off the water. Using less water would make the thermal gradients in the solution uneven. To get the CO2 in the cooling, solidifying candy could you do a mist spray of co2 into the liquid as a thin film without pressure? Essentially making a CO2 micro-bubbler-freezer. Or better, take the high pressure set-up and cool it faster. Maybe spray it with co2? Thus capturing more of the smaller bubbles before they could merge. Keeping the mixer going until it froze. (Torque limited)
have you considered something like spraying it like having two chambers one inside the other and the inner one contains cooked sugar mixture with a small hole then to pressurize both containers you pressurize the first one forcing the candy mixture out in a fine spray into the other container and then through the tiny hole the gas will pressurize the larger container
Wow, I finally find someone like me on CZcams.. a hopeless geek with a strong mechanical/electrical/electronics background. haha From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy. It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough. While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.
Have you considered putting the CO2 in from the bottom of the canister ? something like an inlet in the bottom then come up the side to the top (so the mixture doesn't try to escape through it). This would help force the mixture into the solution directly and i would think also support your mixing. Since your leading some C02 through the stir stick hole this should keep the mixture out of the bottom inlet also.
This guy should have a show on TV, this is so much better than all the science crap like mythbuster. This guy really illustrate what's happening in Science Labs !
did you ever revisit this? i was wondering, what would happen if you did the cooking under pressure with dryice already in the chamber? maybe cook/mix the sugar and coloring first then put in the chamber with some (a little, not enough to exceed the pressure ratings obviously) dry ice, seal it, reheat it to 280-300deg and mix it, then cool it and let it sit for a few hours, maybe 2-3 days before you pop it open... it should crack the candy for you without having to use a hammer not unlike the acrylic windows in the super critical chamber.
Freeze the chamber after you mix the liquid co2.(pressurized gas co2 at 600psi turns the co2 gas into liquid.) You need to cool it as fast as possible after mixing.
Awesome video. Thank you for sharing -- I always wondered "how they did that". Pop Rocks was such a fad back in the late 70's!! Superb explanations and very good camera work. Like I said: Awesome.
I'm going to try a Cornelius keg and co2 tank. It's my seltzer water setup. Figure I'll do a light spray of cooking oil on the inside of it. For seltzer the best way is to shake the 5 gallon keg to help the co2 dissolve in the cold water. Still, it's a lot of work. Cold water holds more co2 than hot so a molten sugar might not carbonate well. But keeping it pressurized in co2 a few weeks just might do it though. Maybe I'll load it up with gummies and twizzlers, jolly ranchers and pressurize it at max for a month or so and see what I get.
Once you have empirically determined the sugar/water ratio required for the pop rocks you could simply premix the ingredients and add them to your reaction chamber and heat externally, either with resistive heating or for more fun and control, inductive. This would give you precise control over the temperature and allow you to mix whilst heating with minimum fuss.
Pretty sure you can add in the flavoring and food coloring after you get to the right temp, you only need to stir the mixture at that time then once they are being pressurized I think you can leave it set.
I know you did this over a decade ago, but I was just wondering if you ever attempted to use a device to shake/agitate the reaction vessel in addition to the mixer?
Start with stainless steel ball bearings in an ubreakable heat proof container. Add dry ice and candy mixture. Place lid on. Place container into paint shaker. Turn on paint shaker and allow ball bearings to pulverize and mix carbon dioxide into hardening candy inside your unbreakable container. You may want to have some kind of pressure valve to release before you open the container, and also - you may want to do this far away from anything that could be damaged if things get explosive.
Precise temperature control in cooking is often achieved by cooking the subject - in this case the candy mix - inside a metal pot submerged in water or oil in a larger pot; suspended from the base, and temperature is taken from the water/oil. This limits hot spots in the candy.
Hello! You should try to put some Malic acid in your melt, formula is C4H6O5. It is a dicarboxylic acid. You will get the sour test that you are looking for, malic acid is found in apples etc..
How about keeping the mixing chamber in a hot water bath (or some other high temperature fluid) during the mixing so that you can decrease the temperature gradually and keep it saturated with CO2
Applied Science: I would experiment with high speed mixing using a combination of propeller type blades and adjudicators. Therefor, introducing more gas into the mixture. Just a thought.
Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help! Peace Sizzlean
In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?
a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?
Love to see it! It might help Bon Appetite make pop rocks too. You were featured in their latest video btw.
Yes
Do a Pop Rock collaboration with BA
@@ska042 definitely! Offer to do a crossover! I'm sure they would be thrilled to work with you!
You're on Bon Appetits newest video about making pop rocks!
And ofcourse they didnt link his video in the description..
@@Droply... I noticed...
And this is why I link it in the comments.
@@Droply... I'm kinda disappointed :/
@@Droply... I got here from a link in the description.
Ender Running they did link it...
you should hit up BA, they watched your id on their vid trying to make pop rocks
When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street
What if I sell them at school to make a little dough
I love Pop Rocks. If I could get a whole pane of old school Pop Rocks, I'd be pretty stoked.
You dummies its a breaking bad reference
Oí Walter I sold a pound
Jesse, I have terminal cancer we need to cook
My name is Skylar white yo
My husband is Walter white yo
Mhm. He told me everything.
I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D
My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!
My daughter asked how they make pop rock candy so I searched CZcams and found this
Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.
아닛....미스터 목소리가 너무 좋잖수? 사물궁이에서 왔어요
자막..자막이 필요하오 양반
Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of
You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push
the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought
but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F
liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out.
fans cool the whole mess.
1/16 od cap tube is yer buddy
That makes pretty small rocks doesn't it? We need 20 carat rocks. :-)
Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?
I always thought it was air injected through a liquid until it was hard then they depressureize the chamber....
Yo bro thats not a bong yo that’s a beaker
Hi cookies the must important thing is how do u call this phenomen
bald guy with glasses, blue rock candy
Heisenberg or coincidence
He didn't have glass in the video
😂😂😂
Super late to the party here:
Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.
Very late to the party here
@@techtales123 pretty sure there's no more party
@@sugarie7361 i think it might still be going on i hear music
사물궁이 bring me here 💜💜💜😂😂😂😂😂
사물궁이
Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.
Why is it that the most skilled among us are often the most humble? This is awesome!
Exactly!!! He made this vid in 2012 damn it CZcams 💥
half sour Saffitz brought me here :D
Great video! My children are homeschooled and we found this very helpful in our lessons on gases/liquids/solids.
사물궁이 보고왔죠ㅎㅎㅎ
Wow!
네!
How many other people are here thanks to Claire (Half Sour Saffitz) over at Bon Appetit's Gourmet Makes?
i am, i wanted to see actual pop rock not improvised pop rock
@@SuperCratoss : I mean, she tried her best given her circumstances.
@@SuperCratoss Well, 1/4 of the video was correlating the pressure chamber with a bomb. Also, their office is in the WTC, so that is definitely a no.
Oh no she’s a hack at best
@@rossrossallan4339 : Who? Claire? lol. Put your show up and show us your amazing for skills.
My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.
this is the most brutal way of making candy i have ever seen O.o
사물궁이 보고왔슴다
I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.
사물궁이 보고 궁금해서 온 사람..??
나
저요
@@크모찡 알림떠서 봤더니 1년 전에 쓴 댓이네여....지겨운 코로나 꺼져줘....
@@d0mi99 1년 전에 쓴게 아니라 1시간 전에 쓴거에요
I was really happy to see this video featured in a bon appetit video :)
Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info.
This channel has more than one humans worth of knowledge. .
So take that as a compliment either way
Ace Mcloud Thanks! I do all of the channel's demonstrations and video editing. Let me know if you ever have a suggestion for a video topic.
+Applied Science Right on... excellent work :)
Your homebrew scanning electron microscope is the most awesome project I have ever seen a DIY'er do :)
+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.
First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.
Claire at Bon Appetit referenced this video for her Gourmet Makes segment :)
사물궁이가 날 여기로 데려왔다
you didnt say bye!
I love the little chuckle you do when you try all your food experiments.
That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.
I honestly admire you for acting on your curiosity to help others who have a sweet tooth also. In my opinion, This is both interesting and cool. Keep trying. Youll get it sooner or later 👌👍
more carbonation can be had with paddle impellers with holes than wire for stirring. you can precisely control clearance to the sides of the pressure chamber, and even have nylon wiper edges, as well as a lower rpm for stirring. I've watched some candies being made on How it's Made and also observed bakeries. wire stirring is best when you don't need aeration in the mix, it is gentle to fluid. paddles move a large amount of mix and fold in sheets of air, holes allow a perpendicular flow of mix to the majority, enhancing aeration, or in this case carbonation. the smaller the bubbles, the more they can be retained in a viscous fluid as it cools.
I hope that's not the same temperature probe that was used in the osmium tetroxide solution!
I'm addicted to pop rocks I love them!
i suspect this video is going to become very busy again
Instructions unclear: accidentally made crystal meth
응~ 사물궁이보고왔어~ 유익해~ 최고야~
Interesting, educational and informative! Thank you Ben...you solved a childhood mystery for me. I must admit to be being quite surprised to discover those Pop Rocks fizzing in my juvenile mouth almost 40 years ago contained had CO2 at 600psi! Wonderful science. Thank you.
No idea why I'm watching this...just admiring your genius
한국인 떡ㅡㅡ상
사물궁이~^^
a little information for people on heating candy. the soft crack stage 270-290f towards the lower side is exactly jolly ranchers. hard until you get it to body temperature then it's pliable. 300-310f is where your typical hard candy sits.
one of my favorite carbon based beverages, smoothie sodas. yougurt, juice, crushed dry ice, fruit, and whip creme. you get this sputtering smoothie spitting gas here and there, pleasantly chilled and fizzy. very easy and interesting.
PLEASE make a video explaining the one thing you AREN'T capable of doing (if any). You are an encyclopedia on godmode. Thanks for the amazing channel
When we run hydrogenation reactions we stir the reaction with a hollow agitator with holes at the top of the agitator shaft that run to the bottom side of the agitator blade and due to Venturi effect the gas is drawn from the top of the top of the vessel back down into the mixture increasing the exposure of the gas to the liquid.
It’s possible to do the same thing with hollow baffles where the baffle is shaped like an L or J-ish pointing opposite the direction of agitation. The liquid flowing by the opening in the baffle would draw CO2 back down into the syrup.
Very creative thinking!
Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda.
You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :)
Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣
Wow! I can’t believe you did all of this. My friends and I are just in awe. Thanks for sharing your amazing mind! I hope you know how smart you are.
looks like great fun with science, thanks.
This video had fizz to the very last second... I love it!
why dont you try dry ice inside the chamber while you carbonize the mixture
I love the face you make when you taste something from your childhood that you have recreated yourself. It looks like your inner child coming through.
Just want to let you know that avfer having watched this video, I think you are the most awesome scientist ever!
I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.
Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.
I love great variety of R&D Projects, including cookery
A few more thoughts:
290F is a bit low. You'll want to hit at least 295F for a good, hard crack candy. It is very, very easy to overshoot, esp. when heating over a gas flame. Using a copper heat spreader helps avoid caramelizing hotspots.
To expand on the paint shaker: In general, when I've needed to combine a gas & a liquid, a vessel of roughly square dimensions, 2/3rds full of the liquid, 1/3rd left as headspace, has given me the most consistent, rapid results.
I made pop rocks by accident last week... i wos melting shugar for caramel cream and i like to add a little bit of citric acid to get a lemony taste, but i mixed up the citric acid with baking soda... In the first moment the mixture started rising, but i lifted it up from the stove and put it in a pan filled with water to cool it down. It slowed down, than it stoped and started cracking. in 20 minutes it wos hard as a rock and i decided i should test it! Puffy-yes, poping-close. Chamber needed!
Walter White candy :)
Try preheating the chamber before pouring in the mix and then quenching it in water when finished with carbonaton.
You actually explained the problem with your other attempts in the process description. It's not the temperature that you are measuring, it's the water content of the mixture. In the closed containers you can't boil off the water. Using less water would make the thermal gradients in the solution uneven.
To get the CO2 in the cooling, solidifying candy could you do a mist spray of co2 into the liquid as a thin film without pressure? Essentially making a CO2 micro-bubbler-freezer. Or better, take the high pressure set-up and cool it faster. Maybe spray it with co2? Thus capturing more of the smaller bubbles before they could merge. Keeping the mixer going until it froze. (Torque limited)
Have you considered injecting the CO2 through a dip tube that goes to the bottom of the chamber? You might get some bonus stirring that way.
have you considered something like spraying it like having two chambers one inside the other and the inner one contains cooked sugar mixture with a small hole then to pressurize both containers you pressurize the first one forcing the candy mixture out in a fine spray into the other container and then through the tiny hole the gas will pressurize the larger container
Question:
Was the CO2 preheated before injection or was it cold going in?
😁
Looks like confused in begening
Love your "candy thermometer" in this video.
Why not try a magnetic stirrer in an aluminum pressure chamber?
Wow, I finally find someone like me on CZcams.. a hopeless geek with a strong mechanical/electrical/electronics background. haha
From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy.
It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough.
While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.
Good reflection but it isn't there is something else in pop rock physics
Have you considered putting the CO2 in from the bottom of the canister ? something like an inlet in the bottom then come up the side to the top (so the mixture doesn't try to escape through it). This would help force the mixture into the solution directly and i would think also support your mixing. Since your leading some C02 through the stir stick hole this should keep the mixture out of the bottom inlet also.
This guy should have a show on TV, this is so much better than all the science crap like mythbuster. This guy really illustrate what's happening in Science Labs !
How interesting! I appreciated the fact that he documented very well, and loved the kitchen: was extremely clean. Good work, go on!
did you ever revisit this? i was wondering, what would happen if you did the cooking under pressure with dryice already in the chamber? maybe cook/mix the sugar and coloring first then put in the chamber with some (a little, not enough to exceed the pressure ratings obviously) dry ice, seal it, reheat it to 280-300deg and mix it, then cool it and let it sit for a few hours, maybe 2-3 days before you pop it open... it should crack the candy for you without having to use a hammer not unlike the acrylic windows in the super critical chamber.
I really enjoy these videos, thanks.
Freeze the chamber after you mix the liquid co2.(pressurized gas co2 at 600psi turns the co2 gas into liquid.) You need to cool it as fast as possible after mixing.
Awesome video. Thank you for sharing -- I always wondered "how they did that".
Pop Rocks was such a fad back in the late 70's!!
Superb explanations and very good camera work. Like I said: Awesome.
I was watching BA and instantly recognized your channel in the background
I'm going to try a Cornelius keg and co2 tank. It's my seltzer water setup. Figure I'll do a light spray of cooking oil on the inside of it. For seltzer the best way is to shake the 5 gallon keg to help the co2 dissolve in the cold water. Still, it's a lot of work. Cold water holds more co2 than hot so a molten sugar might not carbonate well. But keeping it pressurized in co2 a few weeks just might do it though. Maybe I'll load it up with gummies and twizzlers, jolly ranchers and pressurize it at max for a month or so and see what I get.
Once you have empirically determined the sugar/water ratio required for the pop rocks you could simply premix the ingredients and add them to your reaction chamber and heat externally, either with resistive heating or for more fun and control, inductive.
This would give you precise control over the temperature and allow you to mix whilst heating with minimum fuss.
Pretty sure you can add in the flavoring and food coloring after you get to the right temp, you only need to stir the mixture at that time then once they are being pressurized I think you can leave it set.
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Bro's in a breaking bad lab 💀
Is it 99.1% pure?
I wish you were my teacher in school , you are fascinating and capture an audience.. thank you
Wonderful bits of engineering! Nice work!
I know you did this over a decade ago, but I was just wondering if you ever attempted to use a device to shake/agitate the reaction vessel in addition to the mixer?
This video was featured in Bon Appétits video titled "Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit"
2 videos in just a few hours? Sweet.
Start with stainless steel ball bearings in an ubreakable heat proof container. Add dry ice and candy mixture. Place lid on. Place container into paint shaker. Turn on paint shaker and allow ball bearings to pulverize and mix carbon dioxide into hardening candy inside your unbreakable container. You may want to have some kind of pressure valve to release before you open the container, and also - you may want to do this far away from anything that could be damaged if things get explosive.
Precise temperature control in cooking is often achieved by cooking the subject - in this case the candy mix - inside a metal pot submerged in water or oil in a larger pot; suspended from the base, and temperature is taken from the water/oil. This limits hot spots in the candy.
Hello!
You should try to put some Malic acid in your melt, formula is C4H6O5. It is a dicarboxylic acid. You will get the sour test that you are looking for, malic acid is found in apples etc..
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you are my role model!
How about keeping the mixing chamber in a hot water bath (or some other high temperature fluid) during the mixing so that you can decrease the temperature gradually and keep it saturated with CO2
Applied Science: I would experiment with high speed mixing using a combination of propeller type blades and adjudicators. Therefor, introducing more gas into the mixture. Just a thought.
Your homemade big Bunsen burner is brilliant.
I’m tempted to try this but use a vibration mixer. I’m thinking the vibrations would help to mix more thoroughly and therefore create more bubbles...
Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help!
Peace
Sizzlean
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Wow! Fascinating! :)
maybe you could put together one of those stirring bars they use in chemistry to mix things in beakers