What You Need to Know
Gelification involves the use of various gelling agents, such as agar, carrageenan, gelatin, pectin, and starch, which have distinct optimal temperatures and times for gelification. Factors like pH, salt concentration, and sugar content can affect the gelification process.
Steps
- 1.
Yokan (Japan): Agar creates firm, sliceable red bean paste confections
- 2.
Pâte de fruit (France): Pectin enables fruit purees to set into glossy cubes
- 3.
Gulaman (Philippines): Agar forms bouncy, translucent dessert gels
The Science
Primary Reaction
Polymerization and gel formation