Molecular gastronomy techniques and additives

"Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis...

• GELIFICATION: Sculpt flavors into tasty pearls, ravioli or spaghettis.
• SPHERIFICATION: Encapsulate flavors into bubbles that burst in your mouth.
•  EMULSIFICATION: Create colorful foams that intensify aromas
• SIPHON WHIPPING: Add a creamy touch to your desserts, appetizers and side dishes
• SUSPENSION: Defy gravity by giving flavors a suspended twist
• POWDERIZING: Transform any fatty ingredient into a light flavored powder.
• DEEP FREEZING: Cook with the cold or create incomparably smooth ice cream"

See all of the definitions in full @ Molecule-R