Molecular gastronomy is a subdiscipline of food science that investigates the physical and chemical transformations of ingredients during cooking. It was coined in 1992 by Hungarian physicist Nicholas Kurti and French chemist Hervé This. Molecular gastronomy uses techniques like spherification, gelification, thickening, and emulsification to transform foods using additives like sodium alginate, calcium salts, agar-agar, and soy lecithin. These techniques allow chefs to deconstruct and reconstruct dishes in new forms. Molecular gastronomy has the potential to make significant contributions to cuisine in the future.

1. Molecular Gastronomy
Chemistry of Cooking

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. ….
• 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. 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!”

5. Techniques
SPHERIFICATION
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. Techniques
GELIFICATION
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. Techniques
THICKENING
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. Techniques
EMULSIFICATION
It is the process of turning a liquid into a light air foam.
Additives involved:
- Soy lecithin

9. Techniques
EFFERVESCENCE
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. Techniques
TRANSFORMATION
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. Future Aspects
The overall effect of any individual foodstuff, let alone a complete dish
Or meal, is influenced by a diverse and complex set of factors that start
With 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 !”

12. Reference
http://www.molecule-r.com
http://www.moleculargastronomynetwork.com
http://en.wikipedia.org/wiki/Molecular_gastronomy
Try yourself some molecular dishes
http://www.molecule-r.com/en/content/6-molecular-gastronomy-recipes
http://www.moleculargastronomynetwork.com/en/formations.html