How to Thermal Gelation

What You Need to Know

In agar, gelation occurs when the polysaccharide agarose forms helical bundles that aggregate into a 3D network upon cooling below ~32-45°C. Gellan gum forms cation-stabilized double helices (with Ca²⁺/Mg²⁺) that create rigid gels when cooled below 50°C. Both systems exhibit hysteresis - melting temperatures (agar ~85°C, gellan ~70-80°C) are higher than gelling temperatures.

Used for creating stable gels that don't melt at room temperature (unlike gelatin). Enables precise textures from tender (0.5% agar) to brittle (2% agar). Key for modernist dishes like fluid gels, spherical 'caviar', and vegan desserts.

Key Parameters

Steps

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The Science

Primary Reaction

Helix formation → aggregation → 3D network formation

Common Mistakes