Foams, Emulsions and Texture Engineering

Gathers the techniques that deliberately build or change the structure and texture of a food. Espuma and other foam techniques suspend air in a flavored liquid with a gelling or stabilizing agent, emulsification combines two liquids that do not normally mix into a stable suspension of tiny droplets, transglutaminase is an enzyme that cross-links proteins into a stable connection, microencapsulation surrounds tiny particles or droplets with a coating to form small capsules, and tempering chocolate heats, cools and reheats it so that the cocoa butter crystallizes in a stable form. A technique belongs here when its own cited article describes controlling the physical structure of a food. It excludes cooking methods that act mainly through heat.