I am fascinated by these instant, DIY candy kits (you can see what I mean on this channel: ). Most of the time, you add water and stir, and boom! A textured product.
Any molecular gastronomy people out there who can figure out what's used where?
I particularly want to know what makes the purple gel turn into a pink foam in this video: (2:00-2:45). I'm thinking that maybe these things can be integrated into some form of food presentation.
