Molecular Gastronomy: Delicious Solution in Solving Dietary Problems & Its Future Feasibility

Food has a very vital part not only in continuity of humans’ life, but also in the heart of social, cultural and economic aspect. Food defines its importance because it applies to every level in society. It explains countries, cultures and individuals.

Food is an essential part of the way that any society organizes itself and it sets a view of the world that it inhabits (Helman, 2007). The significant of food in society represented in famous saying that goes by with — “you are what you eat”. Thus, it is not exaggeration to substantiate that the constant transformation of raw into cooked food is one of the defining features of all human societies, a key criterion of culture as opposed to nature (Helman, 2007).

In the dynamic society that we live in, food transformation is at the pace of continuous innovation. Food processing, science and art of culinary are very dynamic in exploring new ways to invent food that is healthy, nutritious and easy to prepare. Interestingly, food processing and culinary practitioners are also pursuing the realm of high quality food that are praising human sensory, creating all new exciting taste-appealing food and increasing world-wide appetite.

At the same time, several food related issues need to be addressed. Food should be able to tackle issues including eradicating malnutrition and hunger, providing suitable diets for disease prevention, serving appetizing and suitable meals in hospital and nursery, and providing enough food variation for elderly.

One of very innovative practice in food processing is molecular gastronomy. Molecular gastronomy is projected to be one of very effective solutions to many dietary-related issues. Molecular gastronomy is defined as a scientific discipline that studies food and asks questions and gives answers so far unanswered questions about gastronomy (Ivanovic, Mikinac, & Perman, 2011). The term Molecular gastronomy itself was first coined by Herve This and Nicholas Kurti (Cousins, O’Gorman, & Stierand, 2010). “This (2006a, p. 1062) defines the phenomenon as the “chemistry and physics behind the preparation of any dish” and hopes that the knowledge gained through the scientific study of food preparation will enable: more healthy food; more attractive food, and more people to cook better food” (Cousins et al., 2010 (p.6)). Ivanovic, Mikinac, & Perman (2011) put it shortly that molecular gastronomy can be translated as a process of application of science in everyday cooking, and the application of molecular gastronomy practice in the kitchen.

Molecular gastronomy is the new direction of gastronomy mostly initiated by idea of implementation of science in cooking (Ivanovic, Mikinac, & Perman, 2011 (p.139)). The heart of the term gastronomy itself is about to seek innovation and improvement of the existing situation, a fundamental goal of improving ways of preparing meals, so that they have such taste as it should be in the optimal case, every time (Ivanovic et al., 2011 (pp.139–140)).

There are many people who get wrong idea regarding the term gastronomy, this is the result of there are no clear and strict guidelines of how this term is perceived and translated. A very common mistake regarding molecular gastronomy is that it is defined as a style of cooking which needs top chefs and sophisticated cooking ability. “Blanck (2007, p. 77), conducting a literature review and charting the evolution of molecular gastronomy, observes that the phrase is “often misused in the media to refer to chefs who apply techniques developed by scientists to their own style of cooking”” (Cousins et al., 2010 (p.6)).

So far, molecular gastronomy has only been practiced in finest restaurants and hospitality sectors. This can be seen by the trends of restaurants in all over the world especially finest restaurants in Europe and Australia (Vic, 2009). It is also an emerging practice in serving finest food in fancy restaurants in Canada and America (Vic, 2009). “Blanck (2007) argues that molecular gastronomy is misunderstood as a trend in cooking or as a set of cooking techniques, possibly caused by chefs successfully adopting tools and techniques more traditionally associated with the sciences than culinary arts” (Cousins et al., 2010).

The common mistake mentioned above does not match the core of molecular gastronomy’s purpose. Although it does not mean that it is completely wrong, the true fundamental goal of achieving improved meals that can be practiced in the kitchen in an ease is altered into fancy way of processing food. This kind of practice of molecular gastronomy can be seen in many reports and research journal. One of them is a report by Barham, Skibsted, Bredie, & Risbo (2010), in the respective journal it is written “our basic premise is that the application of chemical and physical techniques in some restaurant kitchens to produce novel textures and flavor combinations has not only revolutionized the restaurant experience but also led to new enjoyment and appreciation of food”. Hervé This (2006) made clear that molecular gastronomy was never intended to describe cooking or styles of cooking, hence why it was not called molecular cooking (Cousins et al., 2010).

Unfortunately, this missed opportunity using molecular gastronomy only to create the finest foods in restaurant and hospitality will result to a belief that molecular gastronomy food products is a novelty. For this reason, albeit molecular gastronomy is still a very vague notion to majority of people, it should be made clear that the core idea of combining science and serving good food has initiated general curiosity to make this discipline be one of alternative in tackling food issues in the future. The main idea so that it can have bigger impact to society as a whole in order to bring the knowledge in making suitable food for every particular need into the kitchen that can be practiced every day.

Molecular gastronomy future and its implementation to tackle food issues has been projected in several research journals. Maria Coreia (no date) in her report claimed upon the importance to develop strategies to promote good, healthy eating habits and understanding the alchemy involved in the cooking and preparation process of healthy meals:

Obesity and other related diseases are growing, hospital nutrition is still a huge challenge and the pleasure of eating cannot be measured based solely on daily nutritional requirements. Nothing has been directed to scientific cooking as understanding the alchemy involved in the cooking and preparation process of healthy meals. However, traditional cooking is not a guarantee either for healthy food or for a rational preparation of food. This is where the scientific program of molecular gastronomy can be useful. If we are able to use the knowledge gained on food preparation, we might find new ways to make healthy food more attractive, we might persuade more people to cook better food and we might convince society to regard eating as a pleasure rather than a necessity. (p. 51–52)

A report by Rebecca Reilly, Farrell Frankel and Sari Edelstein from department of nutrition, Simmons College, USA (2013) showed that molecular gastronomy is aptly capable in solving dysphagia — an eating disorder that refer to difficulty in swallowing food or liquid. In this sense, molecular gastronomy is applied in creating suitable food textures and tastes for dysphagia diets.

Just how important utilizing molecular gastronomy in solving dietary-related problems? Before discussing other cases, it is important to know dysphagia can have fatal risks and that molecular gastronomy is a very favorable prevention. Dysphagia is inability to process and swallow food during swallowing process in the esophagus (Paik, 2012). This can result in malnutrition, aspiration, pneumonia, dehydration, and weight loss (Paik, 2012). According to research by Germain, Dufresne, & Gray-Donald (2006) dysphagia is sometimes present in stroke, Alzheimer’s disease, dementia, heart disease, multiple sclerosis and AIDS patients. The research also reported that elders have a high percentage of having swallowing disorders.

Dietary modification is crucial in dysphagia treatment program. In research done by Reilly et al., (2013) :

Molecular gastronomy was used to achieve food textures and tastes and the National Dysphagia Diet (NDD) was used as the guidelines for these textures. Molecular gastronomy utilizes the food preparation techniques such as spherification, gelification, and emulsification. Spherification is the transforming of liquid into spheres. Usually a calcium bath can form soft spheres to appear, such as in tapioca pudding. Gelification consists of a liquid contained in a network. The network is usually of protein source (egg protein or meat gelatin). In foods, soy noodles and meringues are gels. Emulsification is the dispersion of two liquids (one a liquid and one droplets) combined together with a stabilizer (i.e. soy lecithin or phospholipids) to prevent separation. In foods, gravies and salad dressings are commons emulsions (p.2).

The concern that was addressed in the research is that poor preparation for beverages can cause other medical complications for patients with dysphagia (Reilly, Frankel, & Edelstein, 2013). Using molecular gastronomy techniques mentioned previously, modified foods were served. Modified foods that were really appreciated for its suitability for the patients were texturized beef and chicken, marshmallow sauce, spaghetti gelification and soft jelly peanut (Reilly et al., 2013).

According to Reilly et al (2013) study, applying molecular gastronomy for dietary modification is a very delicious way to improve medical nutrition therapy for individuals with dysphasia. It does not only provide the required calories, vitamins and minerals for patients’ good health but also serve sensory-appealing, aesthetically pleasing and flavorful diets. This study highlighted that “foods prepared using molecular gastronomy techniques, such as spherification, gelification and emulsification, have high sensory appeal, lending them to be more appetizing to those with dysphasia” (Reilly et al., 2013). It can be concluded that incorporating cooking and science can serve as the foundation of food preparation techniques for dysphasia.

Dysphagia is only one of the cases in showing the significant use of molecular gastronomy in dietary-related problems. As the technology is advancing, the emerging 3D-printing technology is being developed in all areas and disciplines, including food processing. Molecular gastronomy is combined with 3D-printing technology to print food for elderly. This exciting food innovation in molecular gastronomy is designed by Biozoon — a German company which specialized in food printing innovation.

The printed food is easily melted when it comes into contact to saliva, making the food easier to swallow (Firm, no date). This will assist elderly to have better nutrition, especially those in nursing home. Since it is known that 60% of elderly suffered from difficulty of eating and nursing home is incapable of paying great attention to all elders (Firm, no date).

According to the Biozoon website, this new innovative form of technology using molecular gastronomy which is named The SeneoPro® texturizers uses smooth food concept. This concept was designed by famous chefs Markus Biedermann and Herbert Thill which main aim is to increase quality of life” (Biozoon, no date).

The four different texturizers of The SeneoPro® is able to “create different forms of nutrition which encompass airy or stable foams, gels and thickened liquids” (Biozoon, nodate). The person affected can be provided with a balanced diet adapted to his or her needs” (Biozoon, no date). This innovation ensure a new form of nutrition for those who have chewing, swallowing and incapable of eating typical normal food.

Not only has it helped to make food with the right texture, the printed foods from The SeneoPro® appear very appetizing with variety of colors. The food is extruded and then solidified, but it will melt and dissolve without any large particles left in the mouth, so elders can chew and digest their food effortlessly” (Biozoon, no date). This will help reducing choking hazards for senior.

The process in creating food for elderly is described by The Root Law Firm (no date):

Food product is produced using a process called molecular gastronomy. In effect, the food starts as a real cooked piece of food, for example, a chicken filet. The food is then pureed and strained so that it is a smooth liquid. This liquid can be infused with additives such as artificial colors, vitamin and mineral supplements, protein additives and/or gelatin. These additives enhance the nutritional value of the food liquid. Next, the liquid is extruded through the 3D printer and then allowed to solidify, resulting in a finalized food product.

Interestingly, this innovative gastronomy advancement is very flexible for universal use. Anyone whether it is chefs, nursing staffs or family carers can prepare this new form of food at ease (Firm, no date). “Starters, main courses, desserts and snacks can be made which meet individual requirements, are balanced and above all optically appealing. Eating with enjoyment, pleasure and all the senses becomes possible again and structure is brought back into everyday life” (Biozoon, no date).

Indeed the most popular molecular gastronomy that often found are unconventional, undoubtedly appealing cuisine. Frothy lobster foams, liquid nitrogen ice cream, powder ice cream and fruit caviar are among those appealing cuisine. At its practice, are the mouth-watering appearance or sensory-appealing factors the only concerns? Is nutritional value ever come into inevitable factor to be put into practice in Molecular gastronomy preparation of food?

Molecular gastronomy built upon the term that is meant to offer new ideas using science to prepare food. Big confusions people have is that if molecular gastronomy is really healthy and practical or as Tim Chin (2013) in Health through Food article put it, “Does such culinary alchemy hold any place in the preparation of nutritionally sound food?”

The answer to those questions is explained by Hervé This (2006). Kurti and Hervé wrote molecular gastronomy for culinary application are including foams, freezing, dehydrating, spherification, enzymatic action, sugar substitutes, emulsifiers and hydrocolloids. These techniques such as emulsifiers and hydrocolloids are very useful for the preparation of food because it allows food to have lower saturated fat, added sugar and cholesterol (Chin, 2013).

Emulsifiers — is a mixture to make liquids that are not normally mix together suspended into one another (Encyclopedia Britannica, no date). Emulsifiers that is commonly used are egg yolks, mustard and soy lecithin. In the production of foods, soy lecithin has its own benefit that is to lower the cholesterol and saturated fat in the foods (Chin, 2013). Soy lecithin is used as alternative for eggs to lower the production cost in baking. Soy lecithin is also highly digestible because it is made from plant (Chin, 2013).

“Hydrocolloids is a refer to the class of gums and polysaccharides that thicken liquid emulsions” (Chin, 2013). The household products serve as hydrocolloids are gelatin, cornstarch and apple pectin (Chin, 2013). Very captivating idea using this molecular gastronomy application is described by Chin (2013), “using milk, sugar, a good vanilla bean and just a few grams of carrageenan in place of eggs, you could make a vanilla pudding that is unctuous, smooth, and creamy with virtually no added fat, calories or cholesterol from eggs!”

Some examples above about the application of molecular gastronomy emphasized that foods served using molecular gastronomy does put nutritional value. The practice itself adding nutritional benefits and taking many considerations to serve healthy foods.

Feasibility of molecular gastronomy is wide. Especially when it comes to business projection, molecular gastronomy is a wide open door for both small-scale and massive food industry. This feasibility has been researched by Teagasc Food Research Centre, Ashtown. The potential of molecular gastronomy apparently had been developed into several projects. Dr. Juan Valverde, a Research officer at Teagasc Food Research Centre argued that results of molecular gastronomy projects could have a great impact on chefs and the food industry in general because every areas are very innovation-oriented (Teagasc, 2011).

European Union- funded project (ISAFRUIT) is one of numerous project in molecular gastronomy. ISAFRUIT project has been developed in Teagasc under supervision of Dr. Nigel Brunton, they created fresh cut probiotic products — using molecular gastronomy application to create edible coatings for fresh-cut fruit products (Teagasc, 2011). ISAFRUIT project has also applying the use of high pressure processing on fruit juices to retain the flavors of fresh products; the science behind it is because microorganisms burst at high pressures, while very little happens to the fruit or vegetable (Teagasc, 2011). “Imagine the amount of different combinations that could be generated by the simple combination of different fruits covered in a layer of a tasty gel; it is the ultimate 21st century fruit salad, combining taste and texture,” says Dr Valverde (Teagasc, 2011).

Food which is a fundamental bottom line in the continuity of humans’ life, its role is not only as the source of energy but it is also a part of identity and culture. Ever forward innovation in culinary world is taking seriously the art of scientific cooking that would be able to answer the demand for healthy and nutritious cuisine. Molecular gastronomy which the core purpose is not only to create pleasure in eating but also to advance foods to be more healthy, nutritious and appealing is able to be very enticing solutions to solve dietary-related problems. The practice of molecular gastronomy should be encouraged in hospital, nursery home, small home bakeries, food industry, and especially in cooking practice every day in order to embrace the benefits evenly for people of all layers.