What You Need to Know
The gelation process involves heating the mixture to 82°C to 85°C to break down the starches, followed by cooling to around 40°C to 50°C to allow the starches to recrystallize and form a gel. The process can be accelerated by adding gelling agents such as agar, carrageenan, or gelatin, and is affected by factors such as pH, ionic strength, and the presence of other ingredients.
Steps
- 1.
Crème caramel (France): Creates the signature silky texture
- 2.
Mango pudding (Hong Kong): Provides stable gel structure for fruit puree
- 3.
Tembleque (Puerto Rico): Forms coconut milk gel with cornstarch
The Science
Primary Reaction
Starch gelatinization and recrystallization