Tag: Molecular gastronomy

According to university curriculum guidelines, a food science degree typically requires foundational courses in general, organic, and biochemistry. This confirms that a deep knowledge of chemistry is not just useful but essential for any serious study of food science, forming the bedrock of modern food technology and innovation.

Food-grade nitrous oxide (N₂O) is a colorless, non-flammable gas commonly used in aerosol cans of whipped cream as a propellant. This gas is a key ingredient that allows for the creation of light, fluffy whipped cream with ease, which has revolutionized dessert toppings for over half a century.

Food chemistry is a specialized field that emerged in the 19th century, driven by the need to combat food adulteration and contamination. It is the scientific discipline that studies the chemical processes and interactions of all components within food, from farm to fork.

Discovered in the 1970s, gellan gum, or gelling agent 418, was first approved for use in food in Japan in 1988. This versatile polysaccharide has since become a staple in modern food production for its impressive stabilizing and gelling properties, often replacing animal-derived gelatin.

As a safe and highly bioavailable form of calcium, calcium lactate is a versatile compound used in both the food and pharmaceutical industries. The good news is that you can find calcium lactate through several accessible channels, from online stores to specialized markets and pharmacies, depending on your intended use.

Every minute, around one million plastic bottles are purchased globally, contributing to a massive waste problem. Edible water balls, like the 'Ooho' created by Notpla, offer a revolutionary, sustainable alternative to single-use plastic by encapsulating water in a biodegradable, plant-based membrane. The benefits of edible water balls extend far beyond simple hydration, providing a solution to pollution and offering potential health advantages.

Though its name sounds similar to lactose, calcium lactate does not come directly from dairy, but from the reaction of lactic acid with a calcium source. This process can occur naturally in some foods or be manufactured industrially for supplements and food additives. Calcium lactate is a versatile compound found in everything from medicine to molecular gastronomy.

According to a 2023 Wine Intelligence survey, approximately 70% of US wine drinkers would pay more for ethically produced wines, leading to questions like 'is lab wine vegan?' and its role in the future of the industry.

Over 40% of the US food supply is wasted annually, a challenge that science is actively addressing. The relationship between science and food is profound, extending beyond the kitchen to influence how we produce, preserve, and understand the sustenance we consume every day.

Sodium alginate, a naturally derived polysaccharide extracted from brown seaweed, has been commercially used for over a century due to its versatile properties. This incredible ingredient acts as an effective gelling agent, thickener, and stabilizer in numerous applications. Understanding what products contain sodium alginate reveals its extensive role across the food, pharmaceutical, and cosmetic industries, making it a surprisingly common component of modern life.