In an age where our food supply system grows increasingly complex, chemical literacy is the key to knowing the difference between foods that contain riboflavin versus vitamin B2. With that in mind, let’s take a look at cocoa powder, which is bitter-tasting and impossible to dissolve. To create a sweet, frothy hot cocoa mix from cocoa powder requires some sweeteners, emulsifiers, and…sodium alluminosilicate?
Should You Fear Chemicals in Your Food? – US News
Hot Cocoa Mix Has the Same Stuff Your iPhone’s Screen is Made Of – Wired
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