Description
Thermal‑gelation of polysaccharides is the process by which heating a polysaccharide solution to its gelatinization temperature causes polymer chains to swell and form a network that sets upon cooling.
Technical
During heating, the crystalline regions of starch or other polysaccharides melt, allowing the chains to disentangle and absorb water. The swollen chains then interact—via hydrogen bonding, ionic cross‑linking, or double‑helical associations—to create a three‑dimensional network. Upon cooling, the network locks in place, giving rise to a gel whose firmness depends on concentration, temperature, pH, and ionic strength.
Science
Primary Reaction
Gelation via polymer chain swelling and network formation
Sensory Profile
Aroma ()
Origin & History
Civilization
Various (East Asian, Irish, global)