1. Molecular Gastronomy

2. Agenda for today Introduction of myself and the plans for the period
Fill out pre-lesson quiz/survey
Interactive experiment: dark chocolate custard
Demo: liquid spheres
Interactive experiment: fizzy candy

3. Notes about Lesson
PLEASE be efficient today. I have lots of fun stuff planned, but only if we are fast
You’ll get to eat what you make! (And maybe a little of what I make!)
There’s going to be lots of science today. Don’t worry if you have a hard time understanding some of it. Feel free to ask questions!

4. Pre-quiz/Survey
You have 2 minutes. GO!

5. Experiment 1: Gelification

6. Relevance?
How could we use gelification in other places in society?

7. Relevance? Gluten-free pasta? Or flavored pasta? Balistics gel?
Food in space?
Any other ideas?

8. Ingredients
2g carrageenan
300mL milk
100g chocolate
45g sugar

9. Procedure Using hot plate, melt chocolate and sugar into milk
When all ingredients are completely mixed together, SLOWLY mix in carrageenan

10. Procedure When mixture is almost at a boil, turn off hot plate
CAREFULLY pour mixture into each cup
Set aside the cups to cool. Try not to move them too much after that

11. Finished product!

12. Why does this happen?
Carrageenan is a polysaccharide
Polysaccharide definition: a number of sugar molecules bonded together.
Sugar molecules are polar
Polar definition: a compound bearing a partial positive charge on one side and a partial negative charge on the other

13. WHY Does this happen?

14. Why does this happen? Water becomes semi-immobilized, forming a gel!
Carrageenan-specific traits:
Only dissolves when heated up
Gels at temperatures under 60° C

15. Demo: Spherification

16. Relevance?
WD-50 faux egg
A server puts a fried egg on your table. You cut into the egg, and both yellow and white liquids flow out. It tastes like a pina colada!
WD-50, a NY molecular gastronomy restaurant, spherifies coconut and mango to look like a fried egg. A sweet surprise!

17. Relevance?
Tylenol Liqui-Gels?
Faux caviar?
Candy?
Any other ideas?

18. Ingredients 1.5g sodium alginate 1.5g calcium salt 100g water
100g iced tea

19. Procedure
Mix sodium alginate with iced tea, and water with the calcium salt, using the immersion blender
Let rest for ~30 minutes to let air bubbles escape
Using a pipette or syringe, drop the iced tea into the calcium bath slowly
Remove spheres from calcium bath, rinsing them in water
Consume soon after!

20. Pictures!

21. Why does this happen? This is sodium alginate
Sodium ions make one bond, so the molecule is flexible and moves freely when dissolved in water

22. Why does this happen?
Iced tea & sodium alginate are dropped into a bath with calcium ions floating around
Calcium takes sodium’s place, but calcium needs two bonds to be happy!
So, it bonds with other molecules in the strand, making the long strand rigid

23. Why does this happen? Rigid strand=not dissolved in water
Since the outside edge of the drop is first to bond with the calcium, it solidifies much quicker than the rest
Therefore, caviar!

24. When this doesn’t happen
pH is too low: too many hydrogen ions, so they react with the alginate instead of calcium
Calcified liquid: adding the sodium alginate makes the liquid react before it can be made into the right shape, so it just becomes a big solid blob

25. Experiment 2: Effervescence

26. Relevance?
Where could we use this?

27. Relevance?
“Evaporated” soda?
Air supply?
Pop rocks?
Any other ideas?

28. Ingredients 2g sodium bicarbonate (baking soda) 2g citric acid
10g powdered sugar

29. Procedure Mix the three ingredients together well
Coat the candy in the powder
Eat! (Or wrap it for later)

30. What happens? It may seem normal now
Just put it in your mouth, and it will begin to fizz!

31. Why does this happen? Citric acid is an acid (well, duh)
Sodium bicarbonate is a base
Base definition: A chemical species that donates electrons/hydroxide ions, or accepts protons (basically, the opposite of an acid)

32. Why does this happen?

33. Why does this happen?
Reactions generally can’t occur when both reagents are solids
The powder must dissolve in your mouth to allow the reagents to move around and react with each other

34. Why does this happen?

35. Thanks! Homework Due tomorrow
It’ll only take a couple of minutes, I promise!
If you have questions or want to learn more, me!
I hope you had fun (and learned something)!