Description
Viscosity modification using rheology involves altering the flow behavior of a mixture by manipulating its molecular structure.
Technical
Thermoreversible gelation occurs when a mixture of gelatin and a solute is heated above its gelation temperature, causing the gelatin to unwind and form a sol. The sol then cools and gels upon reaching a temperature below its gelation point, resulting in a firm, jelly-like texture. Rheological measurements can be used to determine the optimal temperature and concentration of gelatin for a specific application.
Science
Primary Reaction
Thermoreversible gelation
Sensory Profile
Aroma ()
NeutralSlightly sweetSubtle proteinaceousCleanMild
Wine Analogy
Similar viscosity manipulation to fining with egg whites
Coffee Analogy
Like adjusting body with different brew methods