Description
Gelation is a culinary technique where proteins and polysaccharides aggregate and form a network of molecules, trapping liquid within.
Technical
Gelation occurs when proteins and polysaccharides in a solution aggregate and form a network of molecules, trapping liquid within.
Science
Primary Reaction
Protein and polysaccharide aggregation
Sensory Profile
Aroma ()
MildCreamyEarthyFreshNuttyButtery
Wine Analogy
Like the difference between a young Beaujolais (loose gel structure) and aged Barolo (firm gel network)
Coffee Analogy
Similar to the transition from watery cold brew (sol) to thick Turkish coffee (gel)
Perfume Analogy