Molecular Gastronomy

Chemistry of Cooking

Briefing

• Molecular gastronomy is a sub discipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking.

• There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Molecular gastronomy, being the first formal scientific discipline among them is worth a quick look…

….• The term ‘’Molecular gastronomy’’ was coined in

1992 by Hungarian physicist Nicholas Kurti and French chemist Hervé This

Hervé This Father of Molecular Gastronomy

Nicholas Kurti

informally

“Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate Spaghettis!”

TechniquesSPHERIFICATION

It is the culinary process of shaping a liquid into spheres of liquid held by a thin gel membrane which visually and texturally resemble caviar.

Additives involved: - Sodium Alginate - Calcium Salts

TechniquesGELIFICATION

It is the process of turning a liquid into gel which is a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough.

Additives involved: - Agar-agar- Carrageenan - Gelatin - Gellan gum

TechniquesTHICKENING

It is the process of increasing the viscosity of a solution or liquid/solid mixture without substantially modifying its other properties.

Additive involved: - Xanthan gum

TechniquesEMULSIFICATION

It is the process of turning a liquid into a light air foam.

Additives involved: - Soy lecithin

TechniquesEFFERVESCENCE

It is the escape of gas from another body and the foaming or fizzing that results from the release of the gas. An everyday example is seen in carbonated beverages such as soft drinks.

Additives involved: - Popping sugar

TechniquesTRANSFORMATION

There are different kind of transformation Maltodextrin is a sugar that will turn any fatty liquid such as oil, bacon fat or melted chocolate into powder Transglutaminase is an enzime often refereed to as "meat glue" that will bind food rich in proteins.

Additives involved: - Maltodextrin - Transglutaminase

Future AspectsThe overall effect of any individual foodstuff, let alone a

complete dishOr meal, is influenced by a diverse and complex set of factors

that startWith the production of the ingredients and via their processing ,both physical and Chemical, to produce aroma and tastant molecules as well as change the texture and colour end as the food is eaten and digested with the sensations sent from All our senses to our brains, where we decide whether or not we enjoyed the Experience and degree of pleasure imparted.“MG may be able to make significant Contribution in the near future, and it obviously has the potential !”

Referencehttp://www.molecule-r.comhttp://www.moleculargastronomynetwork.comhttp://en.wikipedia.org/wiki/Molecular_gastronomy

Try yourself some molecular disheshttp://www.molecule-r.com/en/content/6-molecular-gastronomy-recipeshttp://www.moleculargastronomynetwork.com/en/formations.html

THANK YOU