This Popping sugar, by Molécule R, is sugar containing carbon dioxide so that it pops on the tongue! Popping sugar was invented in 1956 by an American food chemist, William A. Mitchell, who was employed by the General Foods Corporation in New Jersey. He was researching for a way to make powdered instant soft drink when he discovered how to make sugar pop. Popping sugar of course has a sweet taste and the release of carbon dioxide creates, when the sugar melts or is bitten into, a fizzy feeling on the tongue which can also be heard. The popping sugar will melt in contact of any aqueous liquid. You can use Popping sugar as a rimming garnish around a cocktail glass edge. And also in any sweet dish, like fruits, ice cream, sherbets and pastry, right before service, or over some salted dishes for a nice sweet and salted effect. It can be used to make fun confectionaries like toffees, candies, or lollipops. It can therefore be advantageously used with chocolate or foie gras for example.
Molécule R is a company specialized in molecular gastronomy, which 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.
Be the first to ask a question about this.