Goldfish

Chemistry is everywhere. It is even in the food we eat. Goldfish is a great example of chemistry in food. Pepperidge Farm is the manufacturer of Goldfish and they are located at 595 Westport Ave Norwalk, CT, 06851 United States. Goldfish were discovered in 1962 by a women who went to Switzerland. She returned to the states with the recipe for these cheddar crackers. Goldfish are a common snack loved by children everywhere. However, these children don’t realize that what they are eating has to do with chemistry. All of the ingredients in Goldfish are made of compounds. Five of these ingredients are salt, niacin, sugar, baking soda, monocalcium phosphate.
There are many ingredients used in Goldfish. A few of these ingredients are salt, niacin, sugar, baking soda,
Some of it’s common uses are in cooking, chlorine, and soda. Sodium Chloride is commonly found as a white or transparent solid. Salt forms ionic bonds and it’s molecular weight is 58.442769 g/mol. Salts boiling point is 1465 °C and its melting point is 800.7 °C. Some hazards include water retention, dehydration, and hypertension. The purpose of including salt in Goldfish is that is prevents clumping in humidity. Niacin, Vitamin B3, is odorless, sour tasting, and looks like colorless needles. Niacin is commonly found in medication and fruits. The chemical formula of vitamin B3 is C6H5NO2 and forms covalent bonds. The molecular weight of niacin is 123.1094 g/mol and it’s melting point is 236.6 °C. Some hazards are combustion, skin rashes, and increased blood sugar. The purpose of including niacin in Goldfish is because it enriches the crackers and makes it healthier. Sugar, Sucrose, is usually found in fruits, jams, soda, and sweets. Sucrose is commonly found as a white solid and tastes sweet. It’s chemical formula is C12H22O11 and it forms covalent bonds. The molecular weight of sucrose is 342.29648 g/mol and it’s melting point 185.5 °C. Some hazards include heart