Answers to Food Science Questions

Q: Have you ever wondered why the ingredients of plain M&Ms include a "trace amount of peanuts" ?

A: Often, when making M&M's, the same equipment lines are used to make both plain and peanut M&M's. Even though the equipment is cleaned between products, the possibility of cross-contamination still exists. The same possibility of cross-contamination due to proximity is also possible when two production lines are running next to each other. Since some individuals are profoundly allergic to peanuts, the possibility of such cross-contamination is indicated in the food ingredients label.
 

Q: Have you ever wondered how they get the "m" on the M&Ms?

A: Once the candy shell has dried, the M&Ms are moved to a machine that will put the "M's" on their shells. Via a special conveyor belt, the pieces are moved past rubber etch rollers, which place the "m" onto the candies' shells. The "m" was not printed on shells until 1950 and were originally black (not white like they are today).

Q: Have you ever wondered why hamburgers should be eaten well done, but steaks are perfectly safe rare?

A: Microbial contamination occurs on the surface of meats. When meat is ground, the "outside" can end up on the "inside." This makes it necessary to cook ground meat, like hamburger, all the way through. However, with a steak, once the surface is cooked, the microbes are killed and it is safe to eat.


Q: Have you ever wondered why dough doesn't turn brown if you cook it in a microwave?

A: The temperature in a microwave comes from frictional heating of water, and in most cases is limited to 100 C. A conventional oven uses a gas flame or an electric element to reach much higher temperatures. The temperature of the microwave is not high enough for the chemical reactions required for browning to proceed fast enough during cooking.


Q: Have you ever wondered just how good oat bran is for you?

A: Oat bran is a soluble fiber. If your diet is deficient in soluble fibers, then it is very good for you, but no more so than other sources of soluble fiber, such as apples,