To think about food differently and create better dishes with the help of sensory experiences is a new challenge for food technology. Different textures and consistencies of food can be achieved by different techniques. The science of molecular gastronomy makes it possible to create a playful, attractive food of modified texture.
The use of hydrocolloids in food production allows creating new product forms, giving an unusual colour or texture. Depending on the type and concentration of the hydrocolloid used, you can extract a very diverse gel texture – from flexible and elastic to hard or brittle. For example, the mixture of carrageenans and juices attaches very well to the surface of the food and creates a delicious and colourful casing.
Protein is an important nutrient in human diet, performing many physiological functions. Methods of molecular gastronomy help to preserve the processed product, to form a soft and succulent texture. Methods of molecular gastronomy help to preserve the processed product, to form a soft and succulent texture. By using “Sous-vide” technology during production, the diffusion of materials from the product is inhibited, the texture is formed with a very precise choice of treatment temperature, and therefore the product retains all the nutrients.
The attractiveness of the food is related to its appearance and taste. Knowledge application allows creating food of an unusual form and colour as well as increasing its consumption.
Food products presented in a new and appealing way become unrecognisable to consumer senses. This can be not only an innovative food, but also a much-needed alternative for people with eating disorders.
Duration:
2018 - 2018
