What You Need to Know
Gelation involves the formation of a three-dimensional network of molecules, resulting in a solid-like substance. This process can be achieved through various mechanisms, including agar, carrageenan, and pectin gelation. The optimal gelation temperature and pH range vary depending on the type of gelation.
Steps
- 1.
Yokan (Japanese red bean jelly) (Japan): Creates the characteristic firm yet melt-in-mouth texture
- 2.
Panna cotta (Italy): Provides the delicate wobble without egg coagulation
- 3.
Aspic (France): Forms the clear savory jelly encasing ingredients
The Science
Primary Reaction
Polymerization