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cmcclure
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Fun Mystery

Post by cmcclure »

I'm a farmer, not a chemist, so I'm hoping some of you brilliant chemistry people can help me solve this mystery. We have a customer who purchased some okra from us to use in her morning smoothies (gross IMO). She says when she uses our okra, the smoothie tastes awful and makes her mouth burn. When she uses store-bought frozen okra, this does not happen.

We use a post-harvest dip of Sanidate (H2O2), but other than that, we don't apply anything at all to our okra. My question is, could something in the smoothie be reacting with residual H2O2 if she's not properly washing our okra before freezing it?

Her ingredients are: water, frozen okra, unsweetened cocoa powder, MCT oil, vanilla extract, mineral salt, erythritol, stevia, collagen, sunflower lecithin, ice cubes and whey powder.

My best guess is that the H2O2 is reacting with the erythritol (C3H10O4). Is it possible that this is creating HCHO? Like I said, I'm a farmer. I only have a high school chemistry education. Can anyone solve this mystery? Thank you!!
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ChenBeier
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Post by ChenBeier »

Nobody knows, to figure out, Skip the H2O2 treatment and compare.
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