Description
Gelification transforms proteins or polysaccharides into a three‑dimensional network that traps water.
Technical
The process relies on temperature‑induced denaturation or polysaccharide swelling, pH‑dependent ionization, ionic strength, and concentration to create a stable gel matrix. Heating causes protein chains or polysaccharide chains to unfold and interact, while cooling allows cross‑linking and water entrapment.
Science
Primary Reaction
Formation of a 3‑D network via protein denaturation or polysaccharide gelation
Sensory Profile
Aroma ()
neutralsweetfloralearthymildcleansubtle
Origin & History
Civilization
Various cultures