Description
Gelation is a process where a liquid becomes a solid due to the formation of a network of molecules.
Technical
Gelation is often achieved through the use of polysaccharides such as agar agar, carrageenan, and pectin, which form a network of molecules when cooled or mixed with other substances.
Science
Primary Reaction
Polysaccharide gelation
Parameters
Temperature
°C to °C range
Sensory Profile
Aroma ()
NeutralSlight seaweedSubtle earthinessMildly sweetClean
Compounds: pyrazines, aldehydes
Wine Analogy
Like fining agents clarifying wine (gelatin's clarifying action)