What You Need to Know
Gelification occurs when a gelation agent, typically a polysaccharide or a protein, is dissolved in hot water and then cooled, causing the molecules to form a network structure. This process can be used to create a variety of textures, from firm gels to fluid gels, depending on the type and amount of gelation agent used.
Steps
- 1.
Spherified Olives (Spain): Creates liquid-filled spheres with thin gel membranes
- 2.
Yuba Skin (Japan): Forms delicate protein films from soy milk
- 3.
Fruit Caviar (France): Produces small gel pearls with intense flavor
The Science
Primary Reaction
Gelation