Temperature changes wouldn't be that hard to do.
Some salts generate or take in heat when they dissolve in water; as long as you kept the mousse absolutely water-free and used the right combination of salts to be effective without being dangerous or spoiling the flavour, that could work. Changing the flavour would be a lot harder though.

Whipped cream from a can has a lot of compressed gas in it, and expands because of the pressure difference between the inside and the outside of the can - basically, if you want your mousse to expand it'll have to come in a pressurised can.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:32, 2 replies, latest was 14 years ago)

Yeah', or maybe some sort of heat-effect by having something containing high and low scoval units? That way flavour wont' be effected, using extreamly diluted caspiam extract could do that.
Or rather than that, cook it in 3 batches with increasing the chili in each one, a below-room-temprature would help hold the mouse together and decrease the intencity of the 'heat'. Or maybe some sort of geltine sheet between each 'temprature', although that won't go through the seringe well unless we can get it to desolve and make sure nobody shakes it up.

Yeah', I know what you mean about the pressures, I was thinking of another way of doing it, something that'll expand when it hits the air in the mouth, or the temprautre in the mouth, without causing any flavour change. It would have to be created inside a vacume I imagine.

And double points for the suringe-mouse to emit a heavy/light gas to change the voice for a few seconds too.
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:40, Reply)

One thing you could do is put a second flavour inside an ingredient which dissolves in the mouth,
and as it dissolves, it releases the second flavour and changes the taste.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 19:06, Reply)

Could it not be done off a powdered gelatine?
The concept is similar to sherbert - unless I'm reading this wrong.

It needs to be activated by saliva rather than heat. I don't pretend to know the properties of gelatine but surely that's the key compound.
( The Disappointed Caravanner of the year, Fri 5 Aug 2011, 18:41, Reply)

If memory serves, gelatine is a biopolymer.
The dry biopolymers I've come across (guar gum, xanthan gum, cellulose gum) tend to clump together when directly added to water; if the same happens with gelatine it would wind up very sticky and unpleasant.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:57, Reply)