Unwrapped Season 6 Episode 12 Food Anatomy

Unwrapped is a Food Network TV show that explores the behind-the-scenes aspects of creating some of the most iconic snacks and treats of the last few decades, in terms of their history, production, and marketing. This particular episode, season 6 episode 12, titled “Food Anatomy,” takes a deep dive into the science behind how some of our favorite foods are made.

The episode kicks off with a segment on the classic lunchbox snack, Jell-O. The host, Marc Summers, goes to the Jell-O factory to see how the gelatin is made. He explains that gelatin is made by boiling the skin, bones, and connective tissues of pigs or cows, which severs the protein bonds and creates a smooth, jelly-like substance. It’s then purified, filtered, and mixed with other ingredients, like sugar and flavors, to create the Jell-O that we know.

Next, Summers visits a laboratory to explore the science behind instant ramen. He meets with a food scientist who explains that instant ramen is created by first cooking the noodles, then dehydrating them using a process that involves flash-frying them until they’re crispy on the outside but chewy on the inside. The seasoning packet that comes with the noodles is essentially made up of salt, MSG, sugar, powdered vegetables, and dried meats. The food scientist also explains that the American version of instant ramen is often less salty and spicy than the original Japanese version, because it’s catered to American palates.

The third segment takes us to Reddi-wip, where Summers gets a demo of how the whipped cream is made. He explains that the whipped cream is created by mixing cream, sugar, and nitrous oxide gas. The reason nitrous oxide is used is because it’s soluble in fat, and when it’s released from the cream, it creates a whipped, fluffy texture. Summers also notes that Reddi-wip was developed in the 1960s as a way to make whipped cream more convenient and faster to use.

The fourth segment focuses on Kool-Aid, and how it’s become a beloved drink for kids and adults alike. Summers goes to the Kool-Aid factory to see how the powder is made. He explains that the powder is a mix of citric acid, sugar, and artificial flavoring. The citric acid gives Kool-Aid its tangy flavor, while the sugar gives it sweetness. Summers also notes that Kool-Aid has become a beloved part of American culture, with its memorable commercials and branding.

The final segment of the episode explores the science behind popcorn. Summers goes behind the scenes to see how popcorn is made at a factory. He explains that popcorn kernels contain an internal water droplet, which turns into steam when heated. The steam creates pressure, which causes the kernel to explode and turn inside out, becoming the white fluff we all know and love. Summers also notes that popcorn is a healthy snack option, as long as it’s not loaded with too much butter and salt.

Overall, “Food Anatomy” is an informative and fascinating episode that explores the science behind some of our favorite foods. From the chemistry of whipped cream to the magic of popcorn, viewers will come away with a new appreciation for the complexity of these seemingly simple snacks. For foodies and science buffs alike, this episode is a must-see.