What is molecular gastronomy?

It is the application of the science to the culinary practice and more concretely to the gastronomic phenomenon. The term was invented by the French scientist Hervé This and the Hungarian physicist Nicholas Kurti. The investigators worked on the scientific preparation of some food.
The molecular gastronomy has relation  with the properties physicist-chemistry of the food and the technological processes to which these surrender, like they are the batter and the increase of the viscosity, for mentioning only some.
All this is going to depend on the ingredients that are selected, the mixtures that are done between them and the technologies that are applied. The food is organic compounds (proteins, carbohydrates, lipids and vitamins) and minerals, which when they are submitted to processing are capable of demonstrating his properties transforming in foams, emulsions, gels or other structures that can be infinite in gastronomy, provided that in her it is introduced constant.