Water won't neutralize the burn, because capsaicin is insoluble in it. So what makes capsaicin so spicy? When the chemical binds to your taste receptors, it opens up channels in cell membranes that allow calcium ions to rush in - which, from your cells' point of view, is the exact same thing that happens when they're exposed to uncomfortable amounts of heat. ( More from World Science Festival: 11 small wonders captured on camera) ( Ferrara claims that the amount of capsaicin in Atomic Fireballs is equivalent to about 3,500 Scoville Heat Units, or the same spiciness as a jalapeno pepper.) To add some heat to their sweets, the makers of Atomic Fireballs, the Ferrara Candy Company, add a bit of a chemical called capsaicin, a little molecule that also gives hot peppers their kick. Here's some of the inventive science that goes on behind the scenes of making some of your favorite sweet treats:Ītomic fireballs get their burn from the same stuff as hot peppersĪtomic Fireballs take cinnamon flavors over the edge into mouth-searing spiciness. Even the simplest sugary treat is shaped by complex chemistry. There's a real art to making candy - and a lot of science, too.
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