Task: Summarization
Input (English): I know the product title says Molecular Gastronomy, but don't let that scare you off.  I have been looking for this for a while now, not for food science, but for something more down to earth.  I use it to make my own coffee creamer.  I have to have my coffee blonde and sweet - but the flavored creamers are full of the bad kinds of fat, and honestly, I hate to use manufactured "food" items.  I really don't think they are good for the body.  On the other hand, I hate using cold milk or cream, because I like HOT coffee.  I stumbled across this on Amazon one day and got the idea of making my own creamer.  I also bought low-fat (non-instant) milk powder and regular milk powder. The non-instant lowfat milk is a little sweeter and tastes fresher than regular instant low-fat milk, but does not dissolve good in cold water - which is not a problem for hot coffee.  You will have to play with the ratios - I would not do just the heavy cream, it made the coffee too rich. Also, I think the powder is too expensive to just use on it's own. I like mixing 1/3 of each together.  For flavoring, I bough cocoa bean powder, vanilla bean powder, and caster (superfine) sugar.  I mix up small batches along with spices like cinnamon and nutmeg to make my own flavored creamers.  If you wanted, you could use a fake sweetner powder instead.  I make up small amounts that I store in jelly canning jars. I also use my little food chopper/food processor to blend everything, so the sugar is not heavier and sinks to the bottom.  Let it settle for a bit before opening the top though.  This stuff tastes WAY better than the storebought creamers and it is fun to experiment and come up with your own flavors.  I am going to try using some essential oils next and see if I can get a good chocolate/orange mix.  All of the ingredients I mentioned are here online.  Take the time to experiment.  Maybe you don't use any low-fat milk. Or don't add any flavorings.  It is up to you.  Also, would make great housewarming/host(ess) gifts.  I am sure other molecular people will be able to tell you more of what you can do with it, and I am sure I will experiment with it in cooking - but the main reason I bought it was to make my own creamer and it worked out great.
Output (English): Forget Molecular Gastronomy - this stuff rockes a coffee creamer!