What You Need to Know
Agarose, a polysaccharide extracted from red algae, undergoes a reversible helix–coil transition upon cooling, forming a network of hydrogen bonds that immobilizes water. Gel strength depends on polymer concentration, pH, and ionic conditions, with optimal setting at 32–40 °C and pH 4–6.
Steps
- 1.
Yōkan (Japan): Creates the firm yet melt-in-mouth texture of this traditional red bean jelly
- 2.
Gulaman (Philippines): Forms the base for colorful layered desserts and drinks
- 3.
Fruit caviar (Molecular gastronomy): Enables spherification through thermal gelation
The Science
Primary Reaction
hydrogen bonding and helix formation of agarose chains