Description
Gelification of emulsions transforms liquid emulsified mixtures into semi‑solid or solid textures by cross‑linking dispersed oil droplets with a polymeric network.
Technical
The process relies on temperature‑controlled polymer activation and precise emulsifier levels to maintain droplet stability while forming a cohesive gel matrix. Gelation occurs when gelling agents such as gelatin, carrageenan, pectin, or agar polymerize and entangle the oil droplets, creating a three‑dimensional network that immobilizes the continuous phase. The resulting gel retains the emulsion’s flavor and aroma while providing a distinct mouthfeel.
Science
Primary Reaction
Polymerization and network formation of gelling agents around oil droplets
Sensory Profile
Aroma ()
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