Molecular Gastronomy

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Molecular Gastronomy

  1. 1. Molecular Gastronomy Chemistry of Cooking
  2. 2. 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…
  3. 3. ….• The term ‘’Molecular gastronomy’’ was coined in 1992 by Hungarian physicist Nicholas Kurti and French chemist Hervé This Hervé This Nicholas Kurti Father of Molecular Gastronomy
  4. 4. informally“Molecular gastronomy can be defined as the fusion of foodscience and culinary arts. New technologies and naturaltexturing agents can now be used to deconstruct any dishesand cocktails, enabling one to serve mojito bubbles and martinibites, as well as balsamic vinegar pearls and chocolateSpaghettis!”
  5. 5. 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
  6. 6. 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
  7. 7. 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
  8. 8. TechniquesEMULSIFICATION It is the process of turning a liquid into a light air foam. Additives involved: - Soy lecithin
  9. 9. 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
  10. 10. 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
  11. 11. 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 ,bothphysical and Chemical, to produce aroma and tastant molecules as wellas change the texture and colour end as the food is eaten and digestedwith the sensations sent from All our senses to our brains, where wedecide whether or not we enjoyed the Experience and degree ofpleasure imparted.“MG may be able to make significant Contribution in the nearfuture, and it obviously has the potential !”
  12. 12. Referencehttp://www.molecule-r.comhttp://www.moleculargastronomynetwork.comhttp://en.wikipedia.org/wiki/Molecular_gastronomyTry yourself some molecular disheshttp://www.molecule-r.com/en/content/6-molecular-gastronomy-recipeshttp://www.moleculargastronomynetwork.com/en/formations.html

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