tailieunhanh - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 5 - Jose Sanchez

This chapter will help you: Understand all drink components and their relationship, decide on the method, equipment ingredients used for each drink, know how ingredients are measured, explain and demonstrate various mixing methods. | Food Hydrocolloids: Thickeners, Gelling, Emulsifiers, and Stabilizers 5 OUTLINE: Functions of Additives: New Food Hydrocolloids 1 Texture control is key. Flavor, color, aroma, and mouthfeel E-Number Food additives recognized by the EU. Functions of Additives: New Food Hydrocolloids Texture: Goal to minimize affecting natural flavors and enables easier texture control. E-Number: Those recognized to be safe for consumption/ Not used in North America (E-number included in slides and text for reference). 2 Definition A soluble polysaccharide History Name is Malayan in origin Culinary Use Forms firm and brittle thermo-reversible gels Use as a clarifying agent Notes Gelling dependent on two factors Caution when using with acidic ingredients Functions of Additives― New Food Hydrocolloids Agar (E-406) Definition: Extracted from species of the red algae seaweed. History: Malayan word “agar-agar” means jelly but was originally used in seventeenth-century Japan (called kanten)/ Imported from . | Food Hydrocolloids: Thickeners, Gelling, Emulsifiers, and Stabilizers 5 OUTLINE: Functions of Additives: New Food Hydrocolloids 1 Texture control is key. Flavor, color, aroma, and mouthfeel E-Number Food additives recognized by the EU. Functions of Additives: New Food Hydrocolloids Texture: Goal to minimize affecting natural flavors and enables easier texture control. E-Number: Those recognized to be safe for consumption/ Not used in North America (E-number included in slides and text for reference). 2 Definition A soluble polysaccharide History Name is Malayan in origin Culinary Use Forms firm and brittle thermo-reversible gels Use as a clarifying agent Notes Gelling dependent on two factors Caution when using with acidic ingredients Functions of Additives― New Food Hydrocolloids Agar (E-406) Definition: Extracted from species of the red algae seaweed. History: Malayan word “agar-agar” means jelly but was originally used in seventeenth-century Japan (called kanten)/ Imported from Malay by Chinese workers. Use: Gels can withstand up to 176°F/80°C/ Needs heat during hydration process/ Replaces pectin as a clarifying agent. Notes: 2 factors are pH of other ingredients and algae’s harvested season/ Acidic foods in raw state have enzymes that can break down gelling ability (. kiwis, pineapple, fresh figs, papayas, mangos and peaches)/Use as a gelatin substitute for vegan diets. 3 Definition A soluble polysaccharide History Not Arabic in origin Culinary Use Low water viscosity compared to gums with similar molecular weight Notes Extend shelf life in bakery by maintaining moisture levels Functions of Additives― New Food Hydrocolloids Arabic Gum (E-414) Definition: Made from resin from two species of the acacia tree/Grown in sub-Sahelian area of Africa. History: Name origin due to trade in the Middle East to Western Asian and then Europe. Use: Sweetener in soft drinks and food flavoring/Great emulsifier due to glycoprotein content/ Gums with similar weight: guar, .