『Science of the Chew』のカバーアート

Science of the Chew

Science of the Chew

無料で聴く

ポッドキャストの詳細を見る

このコンテンツについて

 This episode provides a comprehensive scientific exploration of what makes gummies uniquely satisfying from a molecular perspective. Host Anand Bodhi breaks down the complex chemistry behind gelatin's thermoreversible properties, explaining how protein chains create the perfect balance of resistance and yield that defines gummy texture. The discussion covers the extraction and processing of collagen into gelatin, the precise pH and temperature controls required for optimal gelling, and the intricate interactions between gelatin, sugar, and acid that create the ideal chew. The episode explores alternative gelling agents including pectin and starch-based systems, each creating distinctly different textural experiences. Advanced topics include flavor chemistry and controlled release mechanisms, the challenges of incorporating functional ingredients like vitamins and probiotics, and the development of vegan alternatives using plant-based gelling agents. The episode delves into manufacturing science including crystallization control, water activity management, and the biomechanics of human chewing that gummies are engineered to satisfy. Modern innovations in molecular gastronomy applications, natural color systems, sensory science, and quality control testing reveal the sophisticated food science underlying these seemingly simple confections.
Click here to browse handpicked Amazon finds inspired by this podcast series!

https://amzn.to/4iKfAMs


www.quietplease.ai

Science of the Chewに寄せられたリスナーの声

カスタマーレビュー：以下のタブを選択することで、他のサイトのレビューをご覧になれます。

Audible.co.jp

Amazon.co.jp
レビューはまだありません。