Alex, I’ll take chemistry for 400, please…

This element has 7 protons, 7 electrons, and 7 neutrons. It makes up about seventy-eight percent of the Earth’s atmosphere. It is a key element in ammonia gas, but it also has a wide variety of uses in the food industry.

What is nitrogen?

Nitrogen is a common element found almost everywhere on Earth. It is in all proteins, your DNA, plants, and the air. However, it is also commonly applied to food to change its texture and even flavor. There are two types of applications that are most prominent in the food industry today: nitro cold-brew coffee and ice cream.

Have you ever walked into a Starbucks and seen the stainless steel tap in the corner? That is the nitro cold-brew tap. Nitro cold-brew is not your ordinary run-of-the-mill cold brew coffee. It is infused with tiny nitrogen bubbles that result in a soft, silky texture.

If you don’t like coffee, however, I would not recommend trying it. This is a drink for the coffee fanatic that wants a stronger, richer blend of normal brewed coffee with the texture of a normal espresso with foam.

It is surprisingly simple to make- of course, you might need to get your hands on a tank of nitrogen.

First, the coffee shop will brew a normal batch of cold brew, but when it is attached to the tap, it will be infused with the nitrogen. However, instead of making it fizz like soda, these gas bubbles are very small and merely add the desired texture to the coffee.

Did you know you can make instant ice cream?

All you need is a gas that is pressurized and stored at -321 degrees Fahrenheit. That is the temperature of liquid nitrogen.

Now, when most people think of liquid nitrogen, they usually don’t associate it with dessert, but liquid nitrogen ice cream is a relatively new and exciting technique.

Because liquid nitrogen is held at such a low temperature, anything that comes in contact with freeze instantly. If it is slowly poured into a bowl of cream, sugar, and vanilla extract that is being stirred quickly, vanilla ice cream will be created in a matter of seconds. This also applies when making Dippin’ Dots.

Overall, not only does nitrogen have applications in these two food products, but it has a large number of other popular uses, some of which are still being developed by food scientists across the world.

When someone hears the words “molecular gastronomy,” the first thing that comes to mind is probably not about food. However, molecular gastronomy is a relatively new technique used by some of the most innovative chefs in the world and some of the most common frozen yogurt shops around the country. Molecular gastronomy takes many forms, including popping pearls and cocktail spheres, peanut butter powder, cold smoked products, foams, and many others. All of these products include a variety of safe chemicals in order to change the foods behavior, texture, shape, and flavor.

The first, and probably the most well known, form of molecular gastronomy is popping pearls, which can often be found in frozen yogurt shops around the country. They are made by a process called spherification. Any type of non-acidic fruit juice is mixed with sodium alginate, a derivative of brown algae, which initially thickens the juice. This liquid mixture is then dropped quickly into a bath of calcium chloride. When the sodium alginate in the liquid comes in contact with the calcium chloride, it forms a thin skin. This protects and conceals the juice inside and gives the food its signature “pop” when eaten. This also applies when making cocktail spheres, however, the sodium alginate and drink mixture is frozen prior to the calcium chloride bath, which allows for a much larger sphere, usually the size of a tablespoon.

Peanut butter powder is also an interesting application of molecular gastronomy. This food is made from tapioca starch, and it has many fascinating properties. When mixed with peanut butter in a food processor, the once spreadable peanut butter can now be dusted over a cake or dessert. However, once the powder comes in contact with water, it turns back into its original form.

Additionally, foams are becoming more prominent in modern restaurants around the world. A foam is a stabilization of air in a liquid, as an emulsion. Foams have been used in cuisine for a long time, however, a new technique is allowing chefs to make food foams in ways that have not been done before, by using a food foamer. This tool looks like a fancy whipped cream bottle, but it has the capability of making more than just whipped cream.

As time passes, chefs are eagerly attempting to innovate the world of food. As technology improves, they are creating new foods and ways of making a common food stand out on the plate.