Talk:Blanching

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[edit] Chlorophyll

"Blanching enhances the color of some (particularly green) vegetables by releasing gases trapped in the cellular material that obscure the greenness of the chlorophyll. Since blanching is done - and halted - quickly, the heat does not have time to break down chlorophyll as well."

During cooking chlorophyll is not destroyed or dissociated by heat; the central magnesium cation (Mg ++) is simply substituted by ions commonly present in sink water. This heavily suppress the wonderful green tones of certain vegetables (ie, beans or broccoli). —Preceding unsigned comment added by 79.0.159.169 (talk) 22:17, 10 April 2008 (UTC)