Hello everyone! I am here to educate you on the chemistry of club mini’s. In case you don’t know what Club Mini’s are they are a cracker produced by Keebler Club Crackers. I chose to do the chemistry of these particular crackers because I think they are the best kind of cracker out there!! How might these crackers affect life as we know it? Well I can’t say if you don’t eat these you will die a sad regretful person but you should try them because trying them (since you have never tried them before) will be something you accomplished in your lifetime.:)
Composition of ...
The ingredients are as follows... ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED OIL WITH TBHQ FOR FRESHNESS), MODIFIED CORN STARCH, SUGAR, CONTAINS TWO PERCENT OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SODIUM SULFITE, SOY LECITHIN
Main Chemicals, Compounds, Components
Since Club Mini’s are a delightful snack they are made from edible ingredients. The two main ones are..
Flour is made by grinding up grains into a fine powder. So in essence, flour is naturally occurring and man-made. Hydrogenated oil is made by hydrogenating oil in a lab. As explained earlier hydrogenation is a chemical process. By combining these two products (and a few more) you will end up with Club Mini’s crackers. These crackers are man-made since they are manufactured by Keebler company. Chemistry is involved in producing Club Mini’s in many way. From how the ingredients are made and combined to baking them in the oven!
Keebler Club Crackers, marketed under the Keebler name, and distributed by the Kellogg Sales Company, includes a variety of crackers found on most party trays. These crackers have a unique taste and texture similar to a hot buttered biscuit, not found in most snack crackers. This particular product line consists of eight varieties, all having that light, flaky texture and buttery taste!
About the Author