Food science

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Definitions of molecular cuisine (1-5)

 The use of different terms,

 Molecular science

 Molecular gastronomy

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Definition of Molecular Gastronomy • Molecular gastronomy, the scientific discipline concerned with the

physical and chemical transformations that occur during cooking.

• The name is sometimes mistakenly given to the application of scientific knowledge to the creation of new dishes and culinary techniques.

• Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical.

• Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines

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 This, are seeking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas:

1. Social phenomena linked to culinary activity

2. Artistic component of culinary activity

3. Technical component of culinary activity

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Molecular gastronomy

 Applications building on the principles of molecular gastronomy, such as ‘Molecular Cooking’ and ‘Note-by- Note cooking’ have emerged in recent years.

 Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry.

 The principles of molecular gastronomy (physics and chemistry) can provide a blueprint for “high tech” product development

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Influence on modern cuisine (1-5)  Innovation, experimentation, how food tastes and behaves under

different temperatures, pressures and other scientific conditions  Expansion of techniques and equipment  Chefs and restaurants involved in the development of molecular

cuisine  The need for time-saving methods, reducing labour and overhead

costs Customer demand for new dining experiences  Unique selling points  Consumer choice, desire for innovation, customer profiles  Trends, fashion, fad or long-term trend, views of industry leaders

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Influence on modern cuisine

• Food product development is necessary for survival of the product in a competitive global market

• Chefs, culinary experts and food processors have become interested in the intelligent design of foods with optimal flavor characteristics.

• The modern kitchen is a meeting place where chefs, who are normally characterized by their artistry, creativity, and craft, can interact with scientists who are normally characterized by their empiricism, rationality and adherence to the scientific method.

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Restaurants

• Restaurants should meet the desires and needs of its customers in the best way.

• They can compete with other restaurants and play a role in the forefront in this competition by innovating and submitting the current products with different tastes or services.

• Applications of molecular cuisine at this point, play an important tool in this process by new preparation, cooking and presentation methods.

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Innovative • Today, in an increasingly competitive environment, scientists,

researchers and practitioners emphasize the necessity and importance of innovation in order to take advantage of sustainable competition.

• In this purpose, they focus on improved products, processes, techniques or procedures, and they change their managerial systems continuously.

• The processes related to the innovations made by the company, meet consumers' needs and demands which changes daily and allows the companies to increase the product quality and decrease costs.

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Define Innovation • as searching new processes, products, organizational structure and

methods to discover, develop, improve, adopt and commercialize.

• as new ideas that customer perceived and are defined as the development of products and technologies to market.

• In an innovation, a completely new product or a new feature of an existing product take place on the market, new production, methods and processes begins, the necessary resources for business operations implement and businesses reorganize.

• Innovation may transform an idea to an application, process, or to the product

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• Innovation is not just a concept with tangible products and businesses; it also applies to intangible businesses such as restaurants where services are offering.

• Restaurant businesses operate primarily related to innovation because they want to be forefront in the competition with other restaurant businesses and they want to improve their image in the market in a positive way.

• Restaurants need to develop technologies to adapt to the changing conditions of the restaurant business, to meet consumer needs and desires and to provide better service.

• Despite innovation process has some advantages like coming forefront in competition, improving quality, having fully satisfied customers.

• Sometimes some restrictions may occur, because the innovation process has a complex, risky and hard structure. The deficiency of top managers’ support and motivation for innovative culture, employees long adoption process, the difficulty of finding and protecting new innovative ideas.

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SCOPE Changing techniques in preparation and cooking method

( 3 of 5)

 Techniques, foams, syphon whipping, suspensions, emulsification, powdering, specification.

 Sous vide – application of lower temperature and longer cooking times, bainmarie, dehydration.

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Techniques

There are some food items which have lots of moisture in them like

vegetables which are leafy like spinach and fenugreek. These items are

cooked using technique that makes use of this moisture.

But food items like rice, wheat and pulses are comparatively low in

moisture content therefore these ingredients are cooked by adding extra

water (moisture).

There are also methods where no water is involved in the process of

cooking; in fact these methods help the food to remain crisp on completion

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Techniques Therefore the methods of cooking are classified into the following:

1. Cooking by moist heat: The method includes boiling, simmering/stewing, steaming pressure cooker, poaching and microwave cooking.

2. Cooking by dry heat: This method includes baking, roasting and grilling.

3. Cooking by frying in oil: Includes methods like deep frying, shallow frying or pan fried and stir frying.

 Cooking is the procedure of changing the chemistry of food by transferring energy to the food to make it safe and eatable and to get the desired flavor, texture and nutrition.

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Foams Foams are one of the techniques most associated with modernist cooking.

They are easy to make, very versatile, and fun to use and eat.

Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough.

Culinary foams are often created with usual flavors taken from stock, fruit juices, vegetable purees and even soups.

These are combined with stabilizing agents to prevent breakdown later on.

Stabilizers range from natural plant and animal derivatives.

Examples of commonly used stabilizers are agar and lecithin. Depending on what is being made, fats and egg whites may also be used.

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Foams

Concentrated

Dilute

Whipping Syphon The whipping siphon is one of my favorite pieces of modernist equipment.

It can create a wide variety of foams as well as infuse liquids and foods and carbonate anything with water in it.

It works by pressurizing a canister filled with liquid or food with nitrous oxide (N2O) or carbon dioxide (CO2) and then either dispensing it out a nozzle or venting the gas and using the liquid by itself.

Whipping siphons were originally developed to quickly and easily create foams.

 The main components of a foam are a flavored liquid and a stabilizer.

The stabilizer can be anything from cream or cheese to modernist ingredients like xanthan gum or gelatin.

The stabilizer often takes the form of a thickened liquid or a fluid gel.

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Suspensions

Suspensions are defined as heterogeneous or homogeneous

material, in which rigid or deformable particles (disperse system) are

mixed with a liquid (dispersion medium).

Many foods are colloidal suspensions in which the continuous

phase is an aqueous solution.

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Emulsification It is common knowledge that immiscible substances such as oil and water will not mix due to the difference in chemical properties.

The end product of an emulsion may differ according to which substance becomes dispersed.

Two main types of emulsions include oil in water and the opposite which is water in oil. When oil is diffused in water the end product may be something like a hollandaise sauce or mayonnaise. On the other hand when water is diffused a common result is butter or a vinaigrette.

An oil in water emulsion can be used in the production of creams, sauces, aioli, milk, dressings, cheese and more. On the other hand water in oil emulsion can result in vinaigrettes, margarine, butter, spreads and others

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Types of Emulsion

Oil-in-water emulsion Water-in-oil emulsion

Water

Oil

mm

Dispersed Systems with Liquid Continuous

Phases

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ExampleTechnical termDispersed phase

meringue, whipped

cream

FoamGas

milk, mayonnaise,

butter

Emulsionliquid

latex, paint, bloodSuspentionSolid

Sous-vide Sous Vide (application of lower temperature and longer cooking times

Sous vide is a technique in which vacuum-sealed food is slow- cooked in a water bath that is set to a certain temperature. Prepare many different types of foods, from steak to fruit.

Sous-Vide is desirable because the food has little exposure to an outside environment while cooking, thus maintaining a very natural flavor.

Many high end steaks are prepared in this manner since they can emphasize the quality of the meat.

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Sous-vide Sous-Vide is actually a rather modern technique that takes advantage of modern technologies.

 In sous-vide cooking, food is encased in a sealed water tight contained and immersed in a water bath to be heated to precisely the perfect temperature.

Once the food has reached the ideal temperature it is removed from it’s packaging and finished off with a dry heat method to provide browning.

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Bain marie A bain-marie is essentially a fancy way to describe a hot water bath in the culinary world.

It is commonly used for cooking delicate foods such as custards.

 The purpose of a bain-marie is that it creates a gentle heat around the food and results in a uniform cooking process.

It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.

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Different equipment( 4 of 4)

• Thermomix, thermal circulators, combi ovens

• Induction cookers, vacuum packers siphon whippers, water baths, drying cabinets

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Thermomix

 The name comes from the combination of “thermo” (heating) and “mix” (mixing).

 The current Thermomix has a heating element, a motor for fast or slow blending and stirring, and a weighing scale.

 The functions can be accessed simultaneously to carry out steaming,emulsifying,blending,precise heating, mixing, milling, whipping, chopping, weighing, grinding and stirring.

 The Thermomix differs from ordinary blenders and food processors in having a thermostatically controlled heating element with a range of 37 °C to 120 °C

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Thermal Circulators

 Thermal Circulators are used for sous vide food cooking, which is the prolonged cooking of food in sealed packages in a water bath and at lower temperatures than is usually used for cooking.

 A thermal immersion circulator comprises a circulator pump (a mechanism to move the fluid), a heating element immersed in the fluid, an accurate temperature probe and control circuitry, which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature.

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Combi ovens

 A combi oven is a three-in-one oven which allows you to cook with steam, hot air (convection) or a combination of both. As an alternative to using a separate steamer or convection oven, a combi can be used to replace both appliances - saving time, space and money when it comes to professional food preparation

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Combi ovens

 Three cooking options in one oven

 A commercial kitchen combi oven allows you to choose between three different cooking options in one appliance:

1. Steam Cooking

2. Convection (dry heat) Cooking

3. Combination Cooking (a mixture of steam and convection)

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Induction cooker

 Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.

 Induction cooking uses electric currents to directly heat pots and pans through magnetic induction.

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Vacuum Packers siphon whippers

 A whipping siphon, also called a cream whipper, a cream siphon, or just a siphon, is a device that uses pressurized gas to create whipped cream, foams, infusions, and other pressurized culinary delights.

 High-end whipping siphons have three main applications: foaming, carbonating, and rapid infusion. And you can use rapid infusion to quickly create foods that traditionally take a long time to make.

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Water Bath

 A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time.

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Drying Cabinets

 BINDER’s Cabinet dryers create a gentle drying environment that requires low space, but provides a relatively large surface for drying and the ability to make frequent product changes.

 The Cabinet dryer consists of a drying chamber with integrated Horde elevator and heating system. Thus, efficient drying with minimal space requirements and a relatively large drying surface can be achieved.

 Cabinet dryers are appropriate for drying the following products:

1. Chemical products: Bulk goods in the pharmaceutical and chemical industries including: metal oxides, pigments, etc.

2. Fruit & Vegetable products: carrots, beans, peas, dill, parsley, mushrooms, spinach, herbs, celery, tomatoes, potatoes, olives, figs, dates, bananas, pears, apricots, cherries, apples

3. Meat products: Meat, fish, poultry, pet food

4. Other Products: Chunky products where surface moisture must be dried

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Cabinet dryer

 Cabinet/tray dryers are used for batch drying of solid foods at small to moderate scale (say, 2000 to 20 000 kg per day). They are inexpensive and simple to construct. Cabinet dryers consist of a closed compartment in which trays containing the food to be dried are placed

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Use of chemicals and their effects ( 5 of 5) • The use of liquid nitrogen, spherification fizz, lecithin foams

• The use of aperol gel, thickening agents e.g. xanthan gum, alginates,hydrocolloids as moussing and emulsifying agents e.g. soya lecithin

• Concerns regarding the use of chemicals in the food chain

 The use of liquid nitrogen

 Liquid nitrogen is actually nitrogen gas, but in the liquid state at an extremely low temperature. It has been used in the global food industry since the 1800s to freeze food products and preserve them quickly. While it isn't likely to catch fire, it is extremely cold, and can freeze anything in an instant.

 Nowadays, liquid nitrogen is used to chill drinks, desserts, ice creams, and glasses. It's used in the food packaging industry because it delays foods from turning rancid.

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Use of chemicals and their effects

 What Is Its Purpose in a Kitchen?

 Because liquid nitrogen is so incredibly cold, it is used to freeze foods, which it can do almost instantly.

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 There are 3 different cooking techniques associated with molecular gastronomy:

1. Foams

2. Spherification

3. Fizz

 Spherification is the process of creating a gel around a liquid, forming a gelled sphere with a liquid centre. It can be used for almost any food substance. Spheres range in size, with smaller spheres of a few millimetres bursting like caviar when bitten and larger ones, of up to 3cm, releasing their liquid similar to an egg yolk

 Fizz

 A well-known example of the fizz technique is when making honeycomb. This is made by adding bicarbonate of soda to a light caramel.

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In fact, if you mix bicarbonate of soda with any form of acid and then add water, it will fizz. For example, a mixture of bicarbonate of soda, citric acid and icing sugar can be dusted onto toffees, boiled sweets or dry-skinned fruits to create a tongue-tingling effect.

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Spherification Fizz

 Lecithin is ideal for making airs, foams, mousses and emulsions. Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. Lecithin contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups, so it can also be used in making emulsions.

 Under normal circumstances oil and water do not mix and separate out, creating two distinct layers, but an emulsifier such as lecithin helps to combine these two layers, creating a more stable preparation.

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Lecithin Foams

 A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.

 Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste.

 Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product

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Thickening Agents

 Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria

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Xanthan gum

 Alginate, or alginic acid, is extracted from brown algae and most commonly available as a sodium salt. Sodium alginate (a food product derived from brown algae or seaweed) is a thickening and gelling agent that forms heat stable gels in the presence of calcium

 Alginates offer many interesting properties allowing them to be used to thicken, suspend, stabilize, or emulsify

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Alginates

 Hydrocolloids are water-soluble biopolymers consisting of high molecular weight polysaccharides

 Some hydrocolloids were also considered as emulsifying agents, since they help to form and stabilize oil-in-water emulsions

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Hydrocolloids as missing and

emulsifying agents

 Introduction to food hydrocolloids 3·

 baked beans contain modified corn starch as a thickener ·

 hoi-sin sauce contains modified corn starch as a thickener ·

 sweet and sour sauce contains guar gum as a thickener ·

 Sunny Delight fruit drink contains modified starch as an emulsifier with carboxymethyl cellulose

 Italian dressing includes xanthan gum as a thickener ·

 `light' mayonnaise contains guar gum and xanthan gum as fat replacers to enhance viscosity ·

 yoghurt incorporates gelatin as a thickener rather than a gelling agent ·

 Mousse contains modified maize starch as a thickener with guar gum, carrageenan and

 Bramley apple pies contain modified maize starch with sodium alginate as gelling agent ·

 fruit pie bars contain gellan gum and the blackcurrant preserve and redcurrant jelly contain

 pectin as gelling agents

 pectin present as `stabilisers' ·

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Hydrocolloids as missing and emulsifying agents

 What is soy lecithin? Lecithin is a food additive that comes from several sources — one of them being soy. It's generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector. Like many food additives, soy lecithin isn't without controversy.

 Soy lecithin is found in dietary supplements, ice cream and dairy products, infant formulas, breads, margarine, and other convenience foods

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Soya Lecithin