This is a lighthearted topic and a well-written article.
But what it reveals about our relationship with food is a little unsettling. The intensely chemical nature of Doritos and the whole notion of turning flesh into something alien - it’s all very far removed from food as a source of nourishment and of natural origin.
author here - i have no view on the toxicity of tartrazine other than its declared food safe.
its important to note though that there is no mystery or chemical nastiness behind the transparency effect - it's just changing the refractive index of water!
It’s a great article and I hope you don’t think I’m trying to assign any kind of agenda to it (on your part or mine). For some reason while reading it, it evoked a sense of queasiness in me - entirely my issue. Perhaps the contrast with the healthy vegetables I’d just eaten and an appreciation for the animal that contributed to my meal put me in an unusual state of mind.
I'm trying to imagine the origin story for this science, and I feel like the most fun one is that somebody wanted to make Doritos flavored chicken and accidentally discovered that the marinade turned the chicken breast transparent.
Some exotic fish and frog species are completely transparent. So one might wonder what makes meat opaque. Then wonder how to get the opaque out of other meat. I don't know where doritos comes in.
They use tartrazine that is a common dye for food, not crushed Doritos. They need a lot of dye to change the internal refraction index and make the meat transparent. So they choose it. From the research article https://pmc.ncbi.nlm.nih.gov/articles/PMC11931656/
> It is a hygroscopic compound with a high solubility in water and minimal reactivity. The European Food Safety Authority (EFSA) has concluded that this molecule exhibits no adverse effects or systemic toxicity at doses up to 2 g per kilogram of body weight (14). As a result, it is widely used as an artificial food dye in products such as flavored chips (for example, Doritos).
Also as the main article explain, to get the effect the concentration must be quite high, like a 5% solution for 12 hours. That's like 50x the concentration of tartrazine in fake orange juice, that is probably dangerous to drink or take a bath.
As the zoomers say these days "Unstoppable scroll vs unskippable title"
This is a lighthearted topic and a well-written article.
But what it reveals about our relationship with food is a little unsettling. The intensely chemical nature of Doritos and the whole notion of turning flesh into something alien - it’s all very far removed from food as a source of nourishment and of natural origin.
author here - i have no view on the toxicity of tartrazine other than its declared food safe.
its important to note though that there is no mystery or chemical nastiness behind the transparency effect - it's just changing the refractive index of water!
It’s a great article and I hope you don’t think I’m trying to assign any kind of agenda to it (on your part or mine). For some reason while reading it, it evoked a sense of queasiness in me - entirely my issue. Perhaps the contrast with the healthy vegetables I’d just eaten and an appreciation for the animal that contributed to my meal put me in an unusual state of mind.
I'm trying to imagine the origin story for this science, and I feel like the most fun one is that somebody wanted to make Doritos flavored chicken and accidentally discovered that the marinade turned the chicken breast transparent.
Some exotic fish and frog species are completely transparent. So one might wonder what makes meat opaque. Then wonder how to get the opaque out of other meat. I don't know where doritos comes in.
They use tartrazine that is a common dye for food, not crushed Doritos. They need a lot of dye to change the internal refraction index and make the meat transparent. So they choose it. From the research article https://pmc.ncbi.nlm.nih.gov/articles/PMC11931656/
> It is a hygroscopic compound with a high solubility in water and minimal reactivity. The European Food Safety Authority (EFSA) has concluded that this molecule exhibits no adverse effects or systemic toxicity at doses up to 2 g per kilogram of body weight (14). As a result, it is widely used as an artificial food dye in products such as flavored chips (for example, Doritos).
I once found a Cheeto-shaped thing in a Cheetos bag that was nothing but Cheeto-coating. It was wonderful. Can't imagine what it did to my insides.
Probably turned you transparent?
Chester could Oops! All Coating for you
Does this colouring apply to and persist in live tissue?
Imagine the damage you could've wrought to your friends' xbox/playstation controllers.
How about a sous vide bath? Could go as long as 72 hours before it turns into complete mush.
author here - this is a great idea thanks
so making a sucrose solution should also have the same effect?
I wonder what the altered chicken would look like after being cooked vs normal chicken.
What does it do to people? Do I get a transparent anus if I eat a family size bag of Doritos?
Gemini, links to https://www.sciencedirect.com/science/article/abs/pii/S10759... that says that bacteria split the tartrazine in your guts, so I guess no.
Also as the main article explain, to get the effect the concentration must be quite high, like a 5% solution for 12 hours. That's like 50x the concentration of tartrazine in fake orange juice, that is probably dangerous to drink or take a bath.
See also:
I made transparent chicken - MrGreenGuy https://www.youtube.com/watch?v=p2H31RzTPoU
This is why we must fund the sciences. How else would we get transparent Dorito tendies?
enjoyed the article. this was both fascinating from a technical perspective, and repulsive from a food perspective