ABSTRACT
In January 2003, the INICON project, which was funded by the European Union (EU), commenced under the Innovation and SME 5th EU-Research Framework. The focus of the project was to introduce innovative technologies in cooking. The number and type of speciality ingredients associated with molecular cooking have steadily increased since 2003, and there have been numerous publications about their chemical and physical properties and their uses, such as those by H. Blumenthal, M. Lersch, N. Myhrvold et al.,, J. Sanchez and H. This. Company catalogues by ingredient suppliers include those such as Iqemusu, Louis Francois, MSK, Texturas and Sosa. One of the first techniques of molecular cooking was the implementation of the theory of temperature control when cooking, known as sous vide. This form of cooking allowed chefs to achieve results that were not possible with traditional cooking methods.
