МОЛЕКУЛЯРНА КУХНЯ ЯК ІННОВАЦІЙНА РЕСТОРАННА ТЕХНОЛОГІЯ

Abstract

The article examines molecular cuisine as an innovative restaurant technology and a scientific approach to food, primarily from the point of view of the chemical composition, properties and transformations of the ingredients used in cooking. Molecular cuisine as an innovative direction in cooking that combines science and gastronomy to create unusual dishes using advanced technologies and methods. . The main idea of molecular cuisine is to change the physical and chemical properties of ingredients to achieve new taste and texture sensations. The basic principles and techniques of molecular cuisine include: spherification (a technique in which a liquid is turned into balls resembling caviar; this is achieved due to the use of sodium and calcium alginate), gelation (involves the use of various gelling agents such as agar-agar or gelatin, to create gel structures), emulsification (the process of mixing two mutually insoluble liquids to create foam-type emulsions and air textures), lyophilization (the process of removing water from the product at low temperatures and under vacuum, which allows you to preserve the texture and taste of the ingredients), nitrogenation (the use of liquid nitrogen for instant freezing of products, which allows you to create unexpected textures and effects). Molecular cuisine allows you to create unique flavor combinations and textures that cannot be achieved with traditional cooking methods. Dishes created using molecular techniques often look like works of art, making them visually appealing to guests. The use of natural ingredients and minimal heat treatment allows you to preserve more nutrients in dishes. An important applied direction of molecular gastronomy is the study of the relationship between food, its sensory perception and increasing the degree of consumer satisfaction, which can create wide opportunities for improving nutrition and, therefore, people's health.. An important positive aspect of the application of molecular gastronomy is, of course, the popularization of food science and public education in terms of traditional ways of cooking, as well as innovative approaches to food processing.