let me know if you can find a lab that can clearly identifies the percentage of each ingredients in a finished products based on its chemical composition

At most, labs can identify the compounds/chemical composition in a finished product that comes from a mix of ingredients. They can then guest-estimate roughly the percentage of what being used, but to a very limited accurary, very unlikely to able to replicate/identify the exact ingredients being used.

Possible with the raw batter powder, i think with effort we can identify & replicate up to 99% accuracy. Still, without a control (the actual composition of the correct formula/recipe), you wouldn't really know if you've a 99% accuracy. Maybe a taste test.

I believe there's some products in the market that sort of replicate the KFC test very closely already.

Still, to get even closer, I believe is achievable with more repetitions and analysis via more accurate and proper chromatography and spectroscopy technique, maybe we can really guest-estimate the exact ingredients. But who is willing to spend that amount of money to do so when you can just visit KFC everywhere and get that product for RM10? LOL

Even if you've done it, what would it do with it? Market it? Do you have the money/funding to start a new KFC? maybe KFC will sue you later for stealing their recipe



End of the day, I think when the money is not worth it, no one will do it.

This post has been edited by NicJolin: Aug 24 2016, 05:53 PM

Nope, just studied Chemistry for my uni degree, ex-chemist but not a chemist anymore. I believe with sufficient repetitions, we can definitely fully identify its compositions.

But wherever it comes to food ingredients, the forms/texture are equally important.
Example, Black pepper powder and black pepper course gives a different tasting experiences. Those has to be accounted for as well.

Thing is, taste is a very vague subject. If might taste the same to person A but maybe not person B. So I even if you've get a 100% replication.

When u tell a person to do a taste test with sample A is 100% replicate and sample B is KFC and assume both are cooked to the same condition from the same chicken. My guess is that the test subject mostly will still say sample B is more KFC whereas sample A is not so KFC-like.