International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898
Impact Factor: RJIF 5.14
www.foodsciencejournal.com
Volume 3; Issue 3; May 2018; Page No. 35-40

An overview of the applications molecular gastronomy in food industry

Keerthana Sivakumaran*, WDMH Prabodhani
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka

Abstract
Molecular gastronomy which is a recent development in the field of science has made an immense impact in food appeal and
customer satisfaction over the years. Although molecular gastronomy is often mistaken for molecular cooking, molecular
gastronomy is the use of advanced chemical and biochemistry to create novel foods. With the introduction of disperse system
formalism a number of new recipes in molecular gastronomy are introduced. It is only with the presence of the necessary
ingredients such as the hydrocolloids, techniques like spherification/flash freezing, equipment such as the gastrovac, vacuum
machines etc. the molecular gastronomy is achieved. This paper reviews the concepts, latest application of molecular gastronomy
in various countries.

Keywords: molecular gastronomy, spherification, note by note cuisine, flash freezing

Introduction high-quality foods having high sensory properties and

Unlike in the past cooking in household and restaurants has consumer acceptability and satisfaction. The principles of
turned out to be more scientific with the development of the Molecular gastronomy have led to the invention and testing of
concept called Molecular gastronomy. In restaurants new methods of preparation, cooking, presentation, and
Molecular Cuisine (molecular cooking) is still developing in combination of foods such as flash freezing using liquid
the world (This, 2013) [1]. During the 1980’s molecular nitrogen. Some examples of molecular gastronomy foods are a
gastronomy emerged as a result of the need to study the miniature apple, cocktails in ice spheres, caviar made of olive
phenomena occurring during culinary processes to rationalize oil, transparent raviolis, spaghetti made from vegetables,
the culinary techniques, as science those days was mainly instant ice cream, balsamic pearls, honey caviar with gelatin,
emphasizing on chemical composition of the food ingredients chocolate, espresso caviar and many others. Molecular
and industrial processes. The founders of Nicholas Kurti and Gastronomy scientific program is composed of exploring the
Herve’ in 1988 have referred Molecular gastronomy as a technical, artistic, social components of cooking and culinary
scientific discipline or the knowledge of whatever concerns activities (Caporaso and Formisano, 2015; Barham et al.,
man’s nourishment (This and Kurti, 1994) [2]. It is defined as 2010) [6, 7].
looking for the mechanisms of phenomena occurring during Types of colloidal system that is making Molecular
dish preparation and consumption incorporated with artistic Gastronomy work are foam, solid foam, solid gel, emulsion,
and social components (This, 2013; This 2009) [3, 4]. Molecular solid emulsion (Hill, 2009) [8]. Techniques of molecular
gastronomy is quite popular and advanced in counties like gastronomy include spherification, flash freezing, meat glue,
France, Argentina, Switzerland and Spain. Molecular froth, aromatic component, use of emulsifiers, Whimsical or
gastronomy has led to Molecular cooking and note by note avant-garde presentation style, different flavor combinations,
cuisine (This, 2013) [1]. new food textures (gels, foams, glass like food), cooking in a
Chemical and physical techniques that are applied in some microwave, high pressure cooking, improved temperature
restaurants to produce novel textures and flavor combinations control, high-power mixing and cutting machines for example
has led to appreciation of food. It can be said that molecular ultrasonic agitation to create emulsions.
gastronomy debunks some traditional cooking myths as such Spherification is when liquidized food such as apple juice is
the aims of molecular gastronomy are to collect and mixed with sodium alginate and then bathed in Calcium
investigate methods of traditional cooking, scrutinizing Chloride creating multiple spheres (Halford, 2015) [9]. The
existing recipes; to introduce new tools, products and methods technique where the calcium chloride ions cause the long-
to cooking; to invent new dishes and to use the appeal of food chain alginate polymers to become cross-linked, forming a gel
to promote science. In the other hands, note by note cuisine is commonly used in making caviars. Flash freezing is when
which is the next culinary trend uses compounds, either pure the exteriors of the food are frozen by liquid nitrogen. Meat
compounds or mixtures obtained by fractioning plant or glue is transglutaminase that binds different proteins together.
animal tissues (Everts, 2012) [5]. Froth is the sauce converted to foam using whipped cream
canister. Lecithin acts as a stabilizer (GourmetFoodWorld,
The concepts of Molecular gastronomy 2013) [10].
The concepts of Molecular Gastronomy are applied to create The ingredients commonly used in molecular gastronomy are

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International Journal of Food Science and Nutrition

gelling agents like methylcellulose, Sugar substitutes, compared with those packaged with air. (Caporaso and
emulsifiers like soy lecithin and xanthan gum, non-stick Formisano, 2015) [6].
agents, Enzymes, such as transglutaminase-a protein binder,
carbon dioxide, for adding bubbles and making foams, 2. The use of liquid nitrogen
hydrocolloids such as starch, gelatin, pectin and natural gums It is particularly useful as a quick-and-easy way to rapidly
used as thickening agents, gelling agents such as cool the temperature of food preventing the growth of ice
methylcellulose, xanthan gum, agar, and gellan, each having crystals. Big crystals are known to damage frozen foods. Two
distinct biophysical properties, emulsifying agents and examples of its application are represented by herbs grinding,
stabilizers. (Mojca Jez, 2015; Brenner & Sörensen, 2015) [11, where herbs are simply mixed with liquid nitrogen in a mortar
12]
. and rapidly frozen in brittle solids, and ice cream making. In
Since 2005, certain dishes on the basis of molecular the first case, oxidation can be avoided; therefore, the color
gastronomy were named after famous chemists or scientists, and aroma compounds are preserved. In the second case,
for example Gibbs is a product obtained by whipping egg nitrogen allows the creation of an “instantaneous” ice cream
white with oil, and then the white emulsion obtained is cooked with a very smooth taste due to the smaller size of the ice
in a microwave oven. The emulsion is then trapped into a gel, crystals. Although liquid nitrogen has no negative impact on
Vauquelin is a chemically jellified foam obtained by cooking consumer’s health, care should be taken during use,
the foam from whipped egg by microwave. A coagulated egg particularly for eyes of the operator (chef), but also for the
prepared without the use of heat is known as a Baume egg consumer. Ingestion of liquid nitrogen is rare but carries
after the French chemist Antoine Baume (This, 2006; catastrophic complications related to barotrauma to the
Michaelides, 2008) [13, 14]. gastrointestinal tract (Berrizbeitia et al., 2010) [19].
Dispersion system formalism was used to describe the
organization of different food stuffs or food space. Eg: simple 3. Applications of ultrasound in food preparations
sauce such as a béarnaise consists of three phases: solid Among the positive factors of using ultrasonic treatment, there
matter (microscopic egg-yolk aggregate) and a hydrophobic is the use of neither chemicals nor additives, the process is
liquid (oil droplets) dispersed in a hydrophilic liquid (water). easy and rapid and it does not induce large chemical changes
In order to describe the microscopic structure of such a in food. It has been reported an increased muscle protease
system, the ‘complex disperse systems' formalism was activity that consequently caused meat colors change.
proposed in 2002 at the European Colloid and Interface Ultrasound promotes a better size distribution bubbles. The
Society Meeting (Vega & Ubbink, 2008) [15]. Now, using the sensory profile was better for the sonicated product.
complex disperse systems' formalism, the number of different Ultrasound treatment also caused a lowering in the viscosity.
sauces made is potentially infinite, because new formulas can Therefore it has been suggested that ultrasound treatment can
lead to new dishes. lead for the development of off-flavors mainly due to
excessive lipid oxidation, and attention should be put to these
Applications of Molecular gastronomy aspects, but also to the color and viscosity changes. Pohlman
1. Temperature control and sous-vide et al. (1997) [20] stated Ultrasound offers a new cooking mode
Sous vide cooking is defined as “raw materials or raw that could increase cooking speed, improve energy efficiency
materials with intermediate foods that are cooked under and improve some textural characteristics, compared to
controlled conditions of temperature and time inside heat- conventional cooking. Ultrasonic can be made use in
stable vacuumized pouches” (Schellekens, 1996) [16]. Sous achieving nano emulsions. Mostly the oil in water emulsions
vide cooking differs from traditional cooking methods as the are important vehicles for delivering hydrophobic bioactive
raw food is vacuum-sealed in heat-stable, food-grade plastic components in a range of food products especially in the
pouches and the food is cooked using precisely controlled beverage industry. The use of ultrasound for this purpose can
heating (Baldwin, 2012) [17]. be competitive or even superior in terms of droplet size and
Sous vide is cooked under control by applying a certain energy efficiency when compared to classical rotorstator
temperature (65-96o C) / time after vacuuming in the package dispersion (Kentish et al., 2008) [21].
of the food which is formed alone or with other auxiliary
products (sauce-spices) and stored under cold conditions (1-4o 4. “Spherification”
C) by rapidly reducing the temperature after heat application. Spherification is the shaping of a liquid into small edible
In the products prepared by this technology, the blocking spheres in calcium-alginate capsules by applying the
effect provided by oxidative and aerobic bacteria development techniques of “reverse gelation.” The spheres have liquid
through vacuum packaging combines with microbial center and look like caviar. This is the center for formation of
protection effect provided by pasteurization (Yıkmış S et al. faux caviar, eggs, gnocchi and ravioli (Lee & Rogers, 2012)
, 2018) [18]. [22]
. Chefs have adopted both direct and reverse spherification.
One of the advantages usually reported for the meat cooking For direct spherification, the water solution containing the
sous-vide is the greater juiciness and higher nutritional value food or aroma and a gelling agent, usually sodium alginate, is
due to more concentrated nutrients. The cooking time was slowly added to a second bath containing the missing ions,
reported to have very little or no influence on the red color of e.g., calcium chloride. When the droplets fall into the bath, the
cooked meat at moderate temperatures, even after cooking for process of gelification starts and small gel capsules with a
a very long time, whereas there was a trend towards a higher liquid core or chewy beads are obtained, depending on the dip
redness in meat sous-vide cooked at 60 °C for 12 hours, into the bath. In reverse spherification, calcium lactate, or

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International Journal of Food Science and Nutrition

other source of calcium ions, is added to the edible liquid. The engineering becoming integrated with gastronomy’s concerns
bath contains unset gel, which is made using deionized or about safety, sustainability and nutrition (Aguilera, 2018) [26].
distilled water. When the food is added, the bath solution itself
forms a skin of gel around it. Calcium acts like a bridge Molecular gastronomy in different countries across the
between the alginate chains, enhancing their interactions and world
favoring gelation (Halford, 2015) [9]. The recent developments of Molecular gastronomy in some
Spherification could be considered in the broad sense as an countries have been reviewed by a number of papers
encapsulation method. The viscosity of the calcium published over the last few years. In particular, there is
chloride/emulsions and alginate solutions increases with the information regarding molecular gastronomy in France,
increase of calcium chloride and alginate concentration. If the Ireland, Lebanon, UK, Denmark, and Spain. Some of the
viscosity of the emulsion is higher than that of alginate popular restaurants for molecular gastronomy are Alinea
solution, droplets deformation during impact with the alginate restaurant in Chicago, wd~50 restaurant in New York,
solution is smaller at higher degree of emulsion viscosity. Restaurant Chateau Cordeillan-Bages in Bordeaux, France,
Challenges related to spherification include the choice of the Ozu restaurant in Paris (Hill, 2009) [8].
correct acidity and calcium concentration, and the most The English chef Heston Blumenthal introduced food process
appropriate solution density and concentration of flavoring innovations in restaurant cooking such as “sous-vide,” as well
agents. It has been applied for the formulation of new food as the “bacon and eggs ice cream”. Other famous chefs are
products or functional foods or to optimize the sensory aspect e.g., Homaro Cantu, for the use of lasers in the kitchen; Grant
through the addition of new aromas and flavors (Caporaso & Achatz, who invented new ways to present dishes and
Formisano, 2015) [6]. innovations such as the spray-dried instant puddings; Pierre
Other applications of Molecular gastronomy involves use of Gagnaire, who replaced the conventions of classic French
maltodextrin with 15≤DE≤20 to produce the powdered olive cooking by introducing jarring juxtapositions of flavors,
oil by forming tiny capsules of oil which, when placed in an tastes, textures, and ingredients; Massimo Bottura, an Italian
aqueous medium, turned back to its original liquid structure. chef who “reinvented” the tradition by using food ingredients
Maltodextrins consist of beta-D-glucose units linked mainly in innovative ways, etc.
by glycosidic bonds (1–4) and are usually classified according Following the success of UK chefs Heston Blumenthal and
to their dextrose equivalency (DE). Normally, maltodextrins Sat Bains, the application of science to cooking is becoming
have a DE value under 20. Maltodextrins with different DE increasingly popular in the UK. Initially, this started in the big
values have different physicochemical properties, including food science centers of UK universities, but now science is
solubility, freezing temperature, viscosity, etc., flavorings and becoming embedded in catering courses, and evening lectures
sweeteners (Guine et al., 2012) [23]. on science-related food topics are increasingly popular. This
Another research that employed a molecular gastronomy trend is being taken up by restaurants and even bars around
principle exploring additive manufacturing, specifically the UK, as scientific books, equipment, and ingredients are
extrusion-based layer-wise deposition, can be combined with starting to crop up in food and drink destinations around the
the reverse spherification technique that is widely used in country (Edwards-Stuart, 2012) [27].
molecular gastronomy. A desktop extrusion is adapted for the In France, even before Molecular gastronomy was created a
deposition of a calcium solution into an alginate bath first as a lot of activities have been organized, in particular around the
two-dimensional (2D) pathway and then as three-dimensional MG Group, formerly at the Collège de France and at Agro
(3D) geometry by layer-wise deposition. We demonstrate that Paris Tech since 2006. For schools, educational curriculum
motorized extrusion-based additive manufacturing can be called flavour experimental workshops were introduced in
combined with reverse spherification to form stable objects by 2001 (This, 2011) [28].
gelation of fruit-based solutions. This study shows that 3D Spain had been recognized as the first country in which
printing via reverse spherification can bridge the gap between additives such as sodium alginate, gellan gum of glycerol
culinary arts and additive manufacturing technology, and monostearate, etc., were massively commercialized for
enable new capabilities for creation of dining experiences. restaurants and foodies. In addition, Spain had been one of the
This is a step toward the digital design and manufacturing of main producers of new professional kitchen appliances based
unique edible objects with complex flavors, textures, and on equipment from research labs such as the Gastrovac, the
geometries (D'Angelo et al., 2016) [24]. Horvath (2014) [25] Rotaval or the Roner and was one of the few countries in
explains the use of the fruit 3 D printer to make thin skinned which many of the main researchers involved in these topics
fruit juice droplets using spherification technique. had been linked through a collaborative network called
Brenner, M. and Sörensen in 2015 [12] suggest three INDAGA: Research, innovation, and development applied to
noteworthy ways of producing small flavor molecules gastronomy (García-Segovia, 2014) [29].
(extract, isolate), capturing and concentrating aromatic Molecular gastronomy was first introduced in Lebanon in
molecules, creating flavor molecules through chemical 2011 through a series of conferences addressed to various
reactions such as maillard and caramalization reaction, and audiences. Since then, actions followed to assure the
finally through food fermentation, an example known to be is perpetuity of this initiative and aim for the creation of a
unconventional combinations of foods and microbes to create Lebanese group of molecular gastronomy, gathering people
new recipes, such as pomegranate seeds with lactic from different backgrounds (academia, food industries, and
acid bacteria, commonly used in dairy fermentations. culinary chefs) (Barbar & This, 2012) [30].
Also, there are ongoing researches that suggest food Molecular gastronomy in Sri Lanka is still at the budding

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International Journal of Food Science and Nutrition

level. Dilmah being one of the leading tea producers and The role of equipment in the new culinary art science of
exporters of Ceylon tea has begun its exploration of ‘tea molecular gastronomy is as vitally important as that of the
gastronomy’ in 1999 with roast chicken marinated in Ceylon ingredients themselves. In fact, to attempt many of the
Tea. Later they have come up with tea cocktails, Rose with techniques without the correct equipment is fraught with
French Vanilla Tea Sherbert with Rosehip and Hibiscus Tea danger and destined for disaster. The cost and availability of
Foam, Chilled Ripe Tomato, Blueberry & Pomegranate Tea the equipment is also a factor in whether or not an
Water with Alaskan Crab Stick, "Vanilla Ceylon Tea" Ice establishment can and will commit to this modern service
Cream etc. (Pressroom-dilmahtea, 2017) [31]. style.

Table 1: Equipment used in Molecular gastronomy (Source: Hill, 2009) [8].

Equipment Description
Standard Digital Cook foods at very low temperatures in liquids The food is generally placed in bags and vacuumed sealed sous vide
Circulator style. The pump circulates the heated liquid to maintain the right temperature.
Induction Cook-
Induction cook-tops are extremely powerful. use much less energy than conventional cook-tops
tops
Excalibur Food Different preparations are dried and then some are served cold. Some warm directly from the dehydrator and others
Dehydrators are dried first and then baked or even deep fried to produce crisp wafers from fruits and vegetables.
It is particularly effective in creating heavenly ice creams and sorbets. The flavoured mixture is placed in the canisters,
Pacojet High
frozen and then placed on the Pacojet and blitzed to form the smoothest, lightest iced desserts. Preparing savoury
Speed Processor
items, mousselines and pastes.
Vitmix Vita-Prep Disperse powdered gums and thickeners into liquids, greatly reducing the time and the problems normally associated
Blender with this process, such as lumps, incomplete dissolving, and a particle size that is too course.
The Thermomix has an amazing ability to chop, beat, mix, whip, grind, knead, mince, grate, juice, blend, heat, stir,
Thermomix
steam and weigh food. It is ideal for complex recipes where colloids have to be carefully mixed and heated.
Uses of vacuum machines for general storage; but more importantly, for sous vide cooking in conjunction with a
Circulator. Food items can also be placed in a bag, with marinades, dressings, sauces, seasonings or wines added and
Vacuum Machines vacuumed, to facilitate the flavour penetrating into the menu item. The percentage of air removed can be selected and
in some cases gas (CO2) can be flushed into the bags and sealed to provide additional shelf life and food safety. Used
in Sous vide cooking.
Used to pump smoke into serving vessels, or bags to perfume foods with smoke. A multitude of different effects can
Smoke Machines be produced by using different commodities to produce the smoke. It is also a stunning presentation to serve food
under a smoke-filled cloche and lift it at the table, so that the diner gets the fragrance as an additional sensation.
It can keep contents cold for up to eight hours, without refrigeration, it can keep ingredients hot, without the need to
Thermo Whip reheat, for up to three hours. Perfect for creating and storing delicate soups, sauces, gravies, whipped items and of
course excellent for modern foams, spumes and airs.
Soda chargers contain eight grams of CO2 (carbon dioxide); one charger is used per bottle fill. They are leak proof and
Soda Chargers
have no expiration date. Generally made of 100% recyclable steel, coated with a water-soluble lacquer.
The Gastrovac is a compact appliance for cooking and impregnating in a vacuum. It functions by creating an artificial
low pressure, oxygen-free atmosphere, and considerably reduces cooking and frying temperatures, maintaining the
Gastrovac
texture, colour and nutrients of the food. Moreover, the Gastrovac creates the ‘sponge effect’. When the atmospheric
pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavours.
A Tool to Cook with Nitrogen Consists of a container. It is especially recommended for preparations using liquids at
Nitral very low temperatures, such as nitrogen. Nitral is 100% stainless steel to prevent cracking. Its inner coating is made of
rubber and Teflon to minimise liquid evaporation and temperature transfer.
Regarded as the most versatile juicer on the market, it can turn almost all fruit and vegetables into juice or liquid quite
effortlessly. It is also an excellent tool for making almond or date flours, walnut or vegetable pastes, and sauces made
Green Star Juicer with different combinations and of all kinds. As well as its great blending capacity, it has the efficiency of its patented
magnet system that creates a magnetic field resulting in the concentration of minerals being increased and oxidation
reduced, so that the juices and liquids maintain their nutritional values, and do not lose a lot of flavour.
The Superbag is a revolutionary bag. It is a porous filter manufactured in an inert, flexible and heat-resistant material
suitable for cooking, and it adapts perfectly to different containers. The Superbag is ideal for preparing consommés,
Superbags
making stocks and, in general, cooking large quantities of ingredients. During these processes it reduces the amount of
water the cook needs to use and saves a great deal of time.
Caviar These syringes are used to evenly deposit the flavoured liquid into a calcium or alginate bath to form tiny spheres,
Spherification generally called ‘caviar’, for use in garnishing dishes. Larger spheres, up to the size of egg yolks can be achieved by
Tool Kit using demi-sphere spoons to portion the mixture.
The ingredients, gums and colloids must be measured exactly for each recipe to obtain best results. Even minute
Ruby Jewelry
quantities or errors can have a significant effect on the final dish. These tiny but highly accurate scales are invaluable
Scale
when weighing up components for various recipes (Ivanovic, 2011).

Analytical methods for molecular gastronomy the dish so chemical and physical analytical methods are
The culinary transformations induce physical modifications of needed. Analytical methods such as Ultraviolet, Infrared and
the microstructure of the dish as well as changes in the mass spectroscopy can also be used to achieve more detailed
chemical contents of the various compartments that make up description of changes.

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International Journal of Food Science and Nutrition

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