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The 4rth HMG Seminar

The programm of the 4th HMG Seminar is now ready :

Handbook of Molecular Gastronomy Seminar #4

December 1rst, 2021

The four Editors of the Handbook of Molecular Gastronomy are organizing an online seminar, about the book, on the 1rst of December 2021 (included the time span), the topics discussed will reflect the 3 parts of the book :
- Molecular and physical gastronomy : scientific aspects
- Education practices of molecular and physical gastronomy
- Applications of molecular and physical gastronomy to culinary art

Application https://indico.in2p3.fr/event/25035
Connexion to follow the conference : https://eu.bbcollab.com/guest/9af08ddf158545db982c9a0642789424

Times are given for French time (Paris)

Introduction, Roisin Burke
14.00-14.15 (French time) :
About the Black Forest Cake (Note by Note)

Session 1, Alain Kelly

14.15-14.35 : Thomas Vilgis
Caviar, physics, pleasure (CPP)

14.35-14.55 : James Griffin,
Baking and Molecular Gastronomy

14.55-15.15 : Anne Laure Fameau
Ramsden emulsions

Tea Break (or coffee, or rather Cremant from Alsace)

Session 2, Christophe Lavelle

15.25-15.45 : Rodrigo Duarte Casar (Ecuador),
How to teach food and ingredients from a physico-chemical point of view to first-semester gastronomý students (who often had little to none high-school chemistry), with the equipment and economy constrains posed by the pandemic.

15.45-16.05 : Lorenzo Soprani,
Ionic diffusion in spherified calcium alginate gels : a laboratory experiment using molecular diffusion to show that gels are dispersed systems which at the same time behave both as liquids and solids.

16.05-16.25 : Ole Mouritsen,
Cephalopod Gastronomy.

Conclusion and Perspectives : Hervé This

16.25-16.45 :
Questions,
Comments,
Discussion,
Oganisation of the next event, which will take place during the 11th International Workshop on Molecular and Physical Gastronomy, Friday the 3rd of June
Cooking a turkey : dimensional analysis

The event is under the patronage of the Académie d’agriculture de France and of the
INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.

Lecturers

Thomas Vilgis

CPP : Caviar, Physics, Pleasure
Abstract : Caviar and other fish eggs belong to the seasonal highlights. They provide a special mouthfeel accompanied with exceptional pleasure and flavour release. In this talk we we study the bursting of the fish eggs by texture analysis and provide an simple model which allows to understand the oral processes in the mouth. As a little gadget aside it is shown why caviar, blinis, and vodka, respectively champagne became a universal, globally celebrated combination.

Anne-Laure Fameau
INRAE, PIHM team, UMET, Villeneuve d’Asq, FRANCE
Anne-laure.fameau chez inrae.fr

Abstract : Liquid foams are complex colloidal systems based on gas bubbles dispersed in a liquid continuous phase containing surface-active components giving rise to the foam formation and stabilization. Liquid foams are widely applied in many industries, especially in the food industry. Two different categories of liquid foams exist depending on the nature of the continuous phase : aqueous or non-aqueous. In contrary to aqueous foams, which have been extensively studied, non-aqueous foams represent a new promising emerging field, especially for edible applications [1]. Non-aqueous foams based on edible oils are commonly called oleofoams. These systems are more difficult to obtain in comparison to aqueous foams due to the lower surface-activity of most edible emulsifiers at the oil-air interface in comparison to air-water interface [2]. Nevertheless, the fundamental research in this area is tremendously growing since 2015, and the industrial potential of oleofoams is high as novel structuring materials to substitute solid fats [3-4].
Indeed, in the last few decades, both governmental institutions and consumers asked the food industry to improve the nutritional quality of food products. The food industry need to replace saturated fat by unsaturated fat or by lowering fat content in order to improve nutritional aspects of food products. However, it is impossible to simply replace solid fats by edible oils since it leads to a loss of texture, structure, and mouthfeel, which are provided by the presence of solid fats. Oleofoams could be used by food technologists to create food products with reduced fat content in combination with new textures and sensorial properties. In the area of molecular gastronomy, the production of edible oil foams started even well before the increased interest of researchers for these systems [4]. The incorporation of air bubbles in the vegetable oils provides a different mouthfeel and appearance to oil products, which are important attributes for molecular gastronomy. The advantages of oleofoams for food technologists are not only based on the texture and reduced fat content, but also on the fact that oleofoams exhibit very long term stability even above room temperature, and they can be obtained with few or even without any additives. The enhancement of food shelf-life is mandatory to reduce food waste and to keep food products quality during storage. Oleofoams are based on oil without water, which drastically reduced microbial spoilage and therefore less or no preservatives are needed. All these advantages are also very important regarding the increasing trend in developing “clean label” in food industry [4].
This talk aims to describe the state of the art on oleofoams and where do the scientific community stand for the understanding of the stabilization mechanisms by showing examples of oil foams based on fatty acids and fatty alcohol systems [2].

Illustration of oleofoam stabilized by the presence of crystals both in bulk and at the interface as observed by optical microscopy

[2] Callau, M., K. Sow-Kébé, N. Jenkins, and A.-L. Fameau, Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels, Food Chem. 333 : 127403, 2020.
[3] Fameau, A.-L. and A. Saint-Jalmes, Non-aqueous foams : current understanding on the formation and stability mechanisms, Adv. Colloid Interface Sci. 247 : 454–464, 2017.
[4] Fameau, A.-L. book Chapter : Pickering Edible Oil Foam_Toward New Food Product. "Handbook of Molecular Gastronomy. CRC Press, 2021. 357-364.

Rodrigo Duarte Casar
Departamento de Química y Ciencias Exactas
rduarte chez utpl.edu.ec

Abstract : More has been said about using cooking to teach chemistry to non-culinary students than about using chemistry to teach cooking to culinary students. In Ecuador, culinary training often omits the science behind the cooking, partly because the focus is on production rather than in understanding and innovation. Fortunately, this is changing, with an increasing number of students encountering food physical-chemistry in their first semesters of study. Here, we share our experience of teaching a science-based approach to students who often had no physics or chemistry during high school, who are taking the class from their homes, with limited equipment, access to technical ingredients and in cases, with economic constraints. The goal has been not only to present the content in a meaningful way, but also to provide the students with products and techniques they can use in their study and their work.

Ole Mouritsen :
ole.mouritsen chez food.ku.dk

Lorenzo Soprani
s.lorenzo27 chez gmail.com

James Griffin
james.griffin chez tudublin.ie

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