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Embracing the advent of 'molecular gastronomy', an emerging food trend
date:Sep 29, 2012
no exception: Bavarian cream, panna cotta, mousse, trifle.

EMULSIFICATION
It is the process of turning a liquid into light air foam.

Additive used

Soy lecithin
lecithin is an emulsifier extracted from soy beans it is also present in egg yolk and is used as an emulsifier in many traditional sauce recipes such as mayonnaise and hollandaise.

EFFERVESCENCE
It is the escape of gas from another body and the foaming or fizzing that results from the release of the gas.

Additive used

Popping sug

12/21 22:59