What is the Molecular Gastronomy?

It is the application of scientific understanding and development of the preparation of domestic cooking principles. This is related to the study and analysis of the physicochemical properties of food and technological processes to which they are subject, such as whipping, gelation and viscosity increase, to name a few. All this will depend on the ingredients that are selected, mixtures are made between them and the techniques employed. Foods are organic compounds (proteins, carbohydrates, lipids and vitamins) and minerals that, when subjected to processing, are able to express their properties becoming foams, emulsions, gels or other structures that can be infinite in gastronomy, since therein it is continuously innovating.