MALTODEXTRIN http://molecule-r.com/en/content/32-maltodextrin" rel="nofollow -

Function

Maltodextrin is an unsweet sugar that can be flavored in many different ways and then sprinkled over any dish; there are endless possibilities in molecular gastronomy!

 

Origin

Maltodextrins are polysaccharides, which is to say, sugars. They are obtained through partial hydrolysis (or decomposition) of corn, wheat, potato or tapioca starch. In order to understand what maltodextrins are, one needs to understand how sugar is made from a molecular standpoint. The most simple sugar molecules, those directely assimilable by our body, are either called glucose molecules or dextrose molecules. They are obtained through the enzimatic decomposition of longuer sugar molecule chains, as it is the case during the digestive process. The indicator used to measure the hydrolysis degree of sugars is called ‘Dextrose Equivalent’ (DE). DE ranges from 0 to 100 where 0 corresponds to untransformed starch and 100 corresponds to simple dextrose molecules, which is to say, entirely hydrolysed sugar. On this scale, refined sugar of the type generally used in the kitchen occupies the 92 to 99 range. Syrups, such as corn syrup, have a DE between 20 and 91. Maltodextrins have a DE below 20, which is to say that they range between starch and syrups.

During the digestive process, maltodextrins are broken down into simple dextrose (or glucose) molecules so that they can be assimilated by the body.

For the industrial production of maltodextrins, starch hydrolysis is achieved through a solution containing enzymes. When the desired degree of hydrolysis is reached, enzymes are neutralysed by the addition of sulfites to the solution. The solution is then purified in order to keep only the maltodextrin, which is then dried.

 

Properties

Even though maltrodextrin is a sugar, it’s taste is only slightly sweet, and it is odorless. Maltodextrin dissolves easily into water, can absorbs a good quantity of oil and is easily digestible, among other properties. Moreover, it can be treated so that it can be used as an encapsulating or swelling agent. 

 

Industry applications

Maltodextrin is a significant part of the content of powdered energy drinks used by athletes. It is also often used as filler in manufactured foods. Furthermore, its properties make it an excellent aroma carrier. This is mainly how it is used in creative cooking.

Maltodextrine is also a frequent excipient (non active agent) in pharmacology: it is used in the making of many drugs to which it provides desired properties such as taste, shape or solubility. 

 

Creative cooking applications

Maltodextrin is mostly used in creative cooking as an aroma carrier. When a good quantity of maltodextrin is mixed with fatty ingredients such as hazelnut oil, bacon fat or melted chocolate for example, the maltodextrin absorbs this ingredient while retaining it’s powdered form. The result is a whole range of tasty powders that can be sprinkled over food preparations and dishes.

By varying proportions of maltodextrin and chosen ingredient, and by mixing less, tasty maltodextrin « chunks » can be made. Since maltodextrin is a sugar, the chunks can then be heated up in a pan in order to caramelize their exterior and make them crunchy.

 

Tips and tricks

Maltodextrin can be mixed with gelling agents in order to facilitate their dispersion in liquids. Gelatin soluble in cold water can thus be mixed with maltodextrin instead of powdered sugar so that the same solubility is reached with minimal added sweetness.

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Converting High-fat Liquids into Powder http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/" rel="nofollow - by http://www.molecularrecipes.com

Another technique of http://www.molecularrecipes.com/molecular-gastronomy/" rel="nofollow - molecular gastronomy chefs is to convert liquids with high fat content into powder using a specific type of Tapioca Maltodextrin called N-Zorbit M. This type of Tapioca Maltodextrin is derived from tapioca that has been specially designed to have a very low bulk density. It is very light, so be careful when you open the recipient with the Maltodextrin or your kitchen will end up covered in white powder.

Tapioca Maltodextrin is used in the food industry to increase the volume of dry mixes and frozen foods. It is moderately sweet or almost flavorless. In molecular gastronomy, Tapioca Maltodextrin is used to stabilize high fat ingredients which can then be transformed into powders. This technique is very easy and will definitely surprise your diners. It is a great way of transforming regular ingredients from liquid or solid into powder to add a new dimension to your dish. The powder melts in your mouth as soon as it gets in contact with your tongue. The sensation is pretty cool.

The process of converting a high-fat liquid into powder is very simple. The high fat ingredient should be liquefied first if it is solid, chilled and then mixed with Tapioca Maltodextrin using a starting ratio of 60% fat to 40% Tapioca Maltodextrin. More Tapioca Maltodextrin should be added if necessary. To make the powder fluffier, it is then usually passed through a tamis.

These are some example of powders created by molecular gastronomy chefs:

http://www.molecularrecipes.com/transformation/olive-oil-powder/" rel="nofollow - Olive Oil Powder

http://www.molecularrecipes.com/transformation/dry-caramel-salt/" rel="nofollow - Caramel Powder

Nutella Powder

Coconut oil Powder

Bacon Powder

Peanut Butter Powder

White Chocolate Powder

AGAR-AGAR http://molecule-r.com/en/content/25-agar-agar" rel="nofollow -

Function

An algae extracted, heat-resistant gelling agent, agar-agar is used in molecular gastronomy to make all sorts of gelified shapes : pearls, spaghetti, lentils, prisms, etc.

 

Origin

Agar-agar is a natural gelling substance stemming from the cell walls of red algae, of the gelidiacees family, like gelidium and gracialaria. It has long been used in several Asian culinary traditions. Moreover, the name agar-agar is of Malay-Indonesian origin and means jelly. A Japanese legend tells that the original manufacturing process of the agar-agar was discovered in the mid-seventeenth century. One winter evening, a Japanese officer would have been offered a traditional dish of jelly concocted from gelidium seaweed boiled in water, by the owner of a small inn. After dinner, the innkeeper would have thrown the remnants of jelly outside. Within a few days and after several cycles of freezing, thawing and drying in the sun, a white substance seems to have appeared which the landlord would have collected and boiled. He would have obtained a gelatin whiter than the original and whose texture in the mouth would have pleased the Japanese ever since. The same process of freezing and thawing is still used today, on a large scale, to extract and purify the agar-agar of the seaweed from which it originates.

 

Properties

Agar-agar is used for its gelling capabilities and the unique properties of the gels obtained by it. Gelling occurs when a solution of agar-agar has cooled in a liquid that was previously brought to a boil. Depending on the species of algae used, gel formation will take place at temperatures between 32°C and 43°C. (90°F and 110°F).

The agar-agar gel will retain its firmness even when subjected to temperatures grazing 85°C (185°F), unlike gel-based gelatin, which melts at 37°C (99°F). This wide gap between the temperature at which a gel is formed and the temperature at which it melts is unique.

Agar-agar does not impart flavor or smell to mixtures; it actually promotes the release of other aromas in the mouth. It is usually used in very low dosage, since gelling is evident at levels of concentration of agar-agar below 1%. The firmness of the gel is directly proportional to the concentration of agar-agar used in a dish. The weaker the dosage of agar-agar, the more supple and fragile the gel will be; the stronger the dosage, the more firm and brittle the gel will be.

 

Industry applications

The remarkable heat resistance of agar-agar gels make them excellent stabilizers and thickeners in pie fillings, icings and meringues. This same property is a tremendous asset to the transportation of goods, by allowing greater flexibility in controlling the temperature.

In combination with other vegetable gums, agar-agar may act as a stabilizer in sorbets and ice cream, as well as to improve the texture of dairy products like yogurt and cream cheese. The gelling properties of agar-agar are also used in the preparation of fruit confectionery which are particularly popular in Asia.

About 90% of the production of agar-agar is thus directed towards the food processing industry; the remainder is mainly used in the health field. Agar-agar gel is used as bacterial growth gel in Petri dishes, from microbiology laboratories around the world. In addition, agar-agar is used in dentistry as a material for moulding the teeth. These are just some of the many uses of agar-agar.

 

Creative cooking applications

Agar-agar is one of the flagship additives of molecular gastronomy. It is used to make dishes with unusual shapes and textures such as pearls and spaghetti gels. There is simply to dissolve the powdered agar-agar in a boiling aqueous liquid, then let it set while cooling, using various techniques. It is also incorporated into preparations using a food siphon to produce very light foams.

Agar-agar preparations are heat resistant, thereby making it possible to serve hot foams and gels.

 

Healthy cooking applications

Agar-agar has the advantage of being calorie-free. It is also 80% fibers and can therefore affect regularity of the bowel.

In jams, agar-agar holds better than pectin and because of a very good release of flavor in the mouth, it amplifies the taste of fruit and thus reduces the amount of sugar needed in a recipe. 

Lastly, agar-agar is an ideal vegetable substitute for animal gelatin.

 

Tips and tricks

The gelling properties of agar-agar are activated only if the solution is boiled for about two minutes. There is only then to let it rest in a cool place or at room temperature so that it gels.

Dissolution

A hand blender is recommended to dissolve agar-agar. A whisk can also be used but in order to prevent lumps from forming, the agar-agar powder has to be poured slowly and gradually. Another technique is to first dissolve the agar-agar in a small amount of boiling water, which will then be poured into the final preparation. It is important to remember that agar-agar is not soluble in all liquids, but only in water. For example, agar-agar will not dissolve in oil or pure alcohol. Water will therefore have to be added to the mixture.

Animal Gelatin Substitute

Of vegetable origin, agar-agar is an ideal substitute for animal gelatin. As little as 2 g. of agar-agar powder replaces 3 sheets of gelatin, that is to say 6 g. Unlike gelatin, agar-agar is truly tasteless and odorless, which may be preferable for certain recipes. Furthermore, it holds better when removed from a mold and also keeps better. Finally, the agar-agar foam produced with a food siphon also holds better than animal gelatin foam, this property allows for lighter and airier textures.

Adding fondant

Agar-agar gels have a firmer texture and are more brittle than gelatin, which, unlike agar-agar gels, usually melts at a temperature approaching that of the inside of the mouth. To reproduce the effect of fondant in the mouth that gelatin has, tara gum can be added to the preparation of agar-agar. This will soften the mixture and make it creamier.

Dosage

When one tries out a recipe of his/her own, one must be able to determine the right mix of agar-agar and liquid. As the solution of agar-agar gels only during the cooling period, the mixture can be brought  to a boil, then only a small amount can be cooled at room temperature. The gelling should usually be done within three minutes or less. If the result seems too runny, there needs only to add a small quantity of agar-agar to the preparation; if it seems too stiff, a small quantity of liquid must be added.

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Balsamic Vinegar Pearls Recipe http://www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/" rel="nofollow - by molecularrecipes.com

The balsamic vinegar pearls are a simple and fantastic way to add a touch of molecular gastronomy to your dishes. The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method.

The cold oil spherification method consists of cooling droplets of a hot agar solution below 35 ˚C (95 ˚F) by releasing them in cold oil using a syringe or pipette. Agar agar needs to be heated to boil for jelling and sets at a temperature of about 35-45 ˚C (95-113 ˚F). The droplets need to cool down and set before they reach the bottom of the cold oil container to keep a nice spherical shape.

Balsamic Vinegar Pearls Ingredients

100 g (7 oz) Balsamic Vinegar

1.5 g (1.5%) Agar Agar

Oil Bath

1 cup of oil, cold from being in the freezer for at least 30 min

Preparation

Start by placing the oil in a tall glass in the freezer for at least 30 minutes. It is better if you use a tall glass so there is more time for the balsamic vinegar droplets to get cold and gel before reaching the bottom.

Once the oil has been in the freezer for at least 30 minutes, put the balsamic vinegar in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities.

Wait a few minutes until the temperature drops to 50-55 ˚C (~120-130 ˚F). If the liquid is too hot, the droplets may not cool down enough and therefore not gel completely before reaching the bottom of the glass resulting in deformed spheres.

Fill a syringe with the hot balsamic agar solution and expel it drop by drop into the cold oil. The syringe needs to be high enough for the drops to sink when they get in contact with the oil but not too high or the drops may break into smaller drops creating “baby” spheres. Wait a few minutes and then carefully remove them from the oil bath using a slotted spoon and rinse them in water. You can keep them in a container in the fridge for later use.    

Serving Suggestions

- Serve on salads

- Serve on tomato halves

Recipe adapted from www.molecule-r.com

1. 1 sachet (2g) Agar-Agar
2. Vegetable Oil (or other)
3. 3/4cup Balsamic Vinegar
   

1. place a tall glass of oil in freezer
2. Combine Agar-Agar  and Balsamic Vinegar in a pot and bring up to boil then quickly remove
3. Pour the vinegar/agar-agar solution into a bowl, let cool just a bit.  Then fill a pipette with the solution.
4. Remove the oil from the freezer and slowly "drip" the vinegar liquid from the pipette into the cold oil.
5. Use a sieve and remove the vinegar pearls from the oil and rinse them in water.
6. Serve on desired dish.

  Tips:

• To speed up gelification process, oil must be very cold
• To obtain uniform round shaped pearls, the gelification needs to be completed before the pearl hits the bottom of the glass (otherwise the pearls may be a bit oblong).  A tall glass is recommended so the pearls have more time to cool on the way to the bottom.
• Sometimes the first few drops will sit on top of the oil, the pearls will eventually drop as more hot pearls are added.
• You can keep the pearls in a little bit of water or in some apple juice to keep them in the refrigerator longer  (will last for several days)
• Agar-agar doesn't effect the flavor of the liquid you use, but remember that sometimes heat can alter the flavor o the liquid/juice that you're using.  Agar-agar need to be brought to a temperature of 185f to activate.  When you reach a boil, quickly remove from heat and let cool.

  What shapes can I make:

• Pearls:using a syringe or pipette
  
• Gellification Spaghetti: Attach a silicon tune to the end of your syringe.  Draw the solution into the tube, completely submerge the tube into ice water for at least two minutes.  Gradually apply pressure to the syringe to push air into the tubing, extracting the spaghetti gel.
• You can also make gel sheets as well, use a simple form or perhaps some cookie cutter shapes.

What can I use for a liquid?

• Nearly anything!  If you have the idea...it is worth a try. 
  
• Fruits can be blended and made into a reduction for awesome  (apple, grapefruit, raspberry, etc) pearls.  but don't discount vegetables (etc) either...how about some arugula concentrate pearls.
  
• Herbs can be processed with water and prepared the same way as the fruit (cilantro, basil, mint bombs, etc)
• 100% Oil and Alcohol will not work with this process, but you may dilute it with water and find a solution that may work with this process
  

Dan