The caramel has a yellow tone to it. The ingredients include Yellow 5 and Blue 1. It could be something making more blue visible, which we would see as a green. Unless, of course, the "natural flavors" include the flavor of iron, and the citric from the flavoring is turning calcium sulfate into iron sulfate.
So glad we bought an ice cream maker for the house. My wife makes the French version with eggs, too much work for me. I just do the heavy cream and vanilla beans with some sorghum syrup and I’m good ☺️
This product has 9 grams of protein. Which is quite a bit for a beverage. In dairy-based or protein-fortified beverages, Red 40 may interact with proteins, causing precipitation or color inconsistencies. So I'd guess it breaks down a little too fast and then you're left with the blue and yellow dyes.... so you end up with green. And remember this is yellow 5 and blue 1. so both are highly soluble in water and ethanol, to explain the layers and stuff, and no caramel coloring added, fyi.
Ive worked with pyrene before, the color of the solutions are pretty dilute but very clear. We analyze them with fluorescence. I would be shocked if pyrene was in large amounts in the frosty. Things like liquid smoke have limits on PAH concentration.
I expect the ingredients list is pretty useless, but here it is anyway.... Salt Caramel Frosty: Vanilla Frosty (Milk, Sugar, Corn Syrup, Cream, Nonfat Milk, Whey, Contains Less than 1% of Guar Gum, Mono and Diglycerides, Cellulose Gum, Carrageenan, Calcium Sulfate, Sodium Citrate, Natural Flavor, Molasses, Annatto Extract [Color], Vitamin A Palmitate), Sea Salt Caramel Syrup (Pure Cane Sugar, Water, Natural Flavors, Sea Salt, Citric Acid, FD&C Yellow #5, FD&C Red #40, Potassium Sorbate [Preservative], FD&C Blue #1). CONTAINS: MILK (ALL OF UNITED STATES) AND SOY (ALASKA AND HAWAII ONLY).
Who lets their Frosties sit for more than an hour? 😂 but very interesting. 😂 Back to potato toxins. Have you ever looked at Idahoan instant mashed potatoes? Their potatoes come from the same area as Mcdonald's. 👍
Maybe it’s the complex scattering light or some type of reaction with ambient UV. Isolate the spectrum of light it’s viewed observed under see how or if it changes colors try UV only. Likely only happens after a few days due to water evaporation and crystallization starting. Or could also just be Cyanobacteria 😂
@@MassSpecEverything Awesome! I've seen tons of recipes attempting to dupe the flavor, speculating that it's a mix of citrus oils, ginger, ginseng, guarana and/or licorice but none of them seem quite right. Would be fascinating if you were able to find any clues on some of the more obscure flavoring ingredients!
Based on my fast food experience I would not bet against algae growing in the dispenser hoses.
The caramel has a yellow tone to it. The ingredients include Yellow 5 and Blue 1. It could be something making more blue visible, which we would see as a green. Unless, of course, the "natural flavors" include the flavor of iron, and the citric from the flavoring is turning calcium sulfate into iron sulfate.
My bet, the green food colorant is more stable in the mix, than the red food coloring🤗
So glad we bought an ice cream maker for the house.
My wife makes the French version with eggs, too much work for me.
I just do the heavy cream and vanilla beans with some sorghum syrup and I’m good ☺️
Love sorghum syrup!!
This product has 9 grams of protein. Which is quite a bit for a beverage. In dairy-based or protein-fortified beverages, Red 40 may interact with proteins, causing precipitation or color inconsistencies. So I'd guess it breaks down a little too fast and then you're left with the blue and yellow dyes.... so you end up with green. And remember this is yellow 5 and blue 1. so both are highly soluble in water and ethanol, to explain the layers and stuff, and no caramel coloring added, fyi.
Very cool video. Great content, I see lots of non-nicotine pouches that have mushroom blends and caffeine. Would be great to see one of these!
What is your job description? I'm curious
Analytical chemistry
Mass Spec guy in dept of chemistry
Ive worked with pyrene before, the color of the solutions are pretty dilute but very clear. We analyze them with fluorescence. I would be shocked if pyrene was in large amounts in the frosty. Things like liquid smoke have limits on PAH concentration.
Yeah I agree. Wish I could figure it out
Mmm... acid proof caramel? Like the acid in your stomach? Sounds like a pass.
I expect the ingredients list is pretty useless, but here it is anyway....
Salt Caramel Frosty: Vanilla Frosty (Milk, Sugar, Corn Syrup, Cream, Nonfat Milk, Whey, Contains Less than 1% of Guar Gum, Mono and Diglycerides, Cellulose Gum, Carrageenan, Calcium Sulfate, Sodium Citrate, Natural Flavor, Molasses, Annatto Extract [Color], Vitamin A Palmitate), Sea Salt Caramel Syrup (Pure Cane Sugar, Water, Natural Flavors, Sea Salt, Citric Acid, FD&C Yellow #5, FD&C Red #40, Potassium Sorbate [Preservative], FD&C Blue #1). CONTAINS: MILK (ALL OF UNITED STATES) AND SOY (ALASKA AND HAWAII ONLY).
Hum maybe something with bixin but I still the salted caramel syrup natural flavors is the culprit
Tasty as they are, after reading the ingredients list a couple years ago, that ended of my love affair w/Frostys :' (
Who lets their Frosties sit for more than an hour? 😂 but very interesting. 😂
Back to potato toxins. Have you ever looked at Idahoan instant mashed potatoes? Their potatoes come from the same area as Mcdonald's. 👍
I'll do instant potatoes soon
Maybe it’s the complex scattering light or some type of reaction with ambient UV. Isolate the spectrum of light it’s viewed observed under see how or if it changes colors try UV only. Likely only happens after a few days due to water evaporation and crystallization starting. Or could also just be Cyanobacteria 😂
Complex light scattering is what I'm thinking too
3:31 throw phenolphthalein at it. If it turns brown, it is chlorophyl. If not, you have excluded one common food colorant.
I don't know nothing, but maybe try adding acid or base see if the color changes
Great idea
Can you do redbull next?
Sure I'll do a sugar free one
@@MassSpecEverything Awesome! I've seen tons of recipes attempting to dupe the flavor, speculating that it's a mix of citrus oils, ginger, ginseng, guarana and/or licorice but none of them seem quite right. Would be fascinating if you were able to find any clues on some of the more obscure flavoring ingredients!
Could you mass spec creosote?
Can I even buy it in Cali?
@MassSpecEverything only place I could think of is a chimney sweeping company. Only other option I could think of is a PO box 🤷🏻♂️