gelation
Liquid turns solid
Gelation is the process of becoming a gel—the transition from liquid to a semisolid state with a jelly-like consistency.
The term appears in food science, chemistry, and materials engineering: Gelation occurs when the mixture cools below 40 degrees.
The process may be triggered by temperature change, chemical reaction, or the addition of gelling agents.
Context of events
- curingRestoring health or preserving
- coagulationLiquid solidifying into mass
- solidificationTransition to firm state
- gelatinizationStarch swelling in liquid
hydration · nucleation · crosslinking · kinetics · thermosetting · isothermal · viscoelasticity · aggregation
Water-swollen polymer structure
- colloidStable dispersed mixture
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
- agarAlgae-derived gelling substance
biopolymer · polysaccharide · protein · polymer · macromolecule · monomer · crosslinking · polymerization
Savory meat-broth jelly
- panna cottaMolded Italian cream dessert
- terrineMolded savory loaf
- mousseAiry whipped preparation
- custardCooked egg-milk mixture
flan · blancmange · jellied · fruit jelly · consommé · marshmallow · gummy · chiffon
setting
Context of events
- curingRestoring health or preserving
- coagulationLiquid solidifying into mass
- solidificationTransition to firm state
gelatinization · hydration · nucleation · crosslinking · kinetics · thermosetting · isothermal · viscoelasticity · aggregation
hydrogel
Water-swollen polymer structure
- colloidStable dispersed mixture
- pectinFruit-based setting substance
- alginateSeaweed-derived gelling agent
agar · biopolymer · polysaccharide · protein · polymer · macromolecule · monomer · crosslinking · polymerization · network
aspic
Savory meat-broth jelly
- panna cottaMolded Italian cream dessert
- terrineMolded savory loaf
- mousseAiry whipped preparation
custard · flan · blancmange · jellied · fruit jelly · consommé · marshmallow · gummy · chiffon · agar-agar
gelatinous
Viscous and semisolid
springy · bouncy · squishy · elastic · gummy · chewy · viscous · glutinous · supple · yielding
- Food Sciencefood science, enzymes, carbohydrates, proteins, pH
- hardeninghardening, stiffening, solidification, solidifying, rigidifying
- sol-gelsol, aerogel, aerogels, hydrolysis, condensation
- food processingcanning, freezing, drying, packaging, pasteurization
- transformationschange, changes, transform, transforms, transformation
- cell wallscellulose, lignin, pectin, chitin, middle lamella
gelationmelting
Solid-to-liquid transition
liquefaction · dissolution · fluidization · solubilization · deliquescence
gelationliquid state
Matter flowing freely
fluidity · flow · solution · dispersion · suspension
- gelatin moldShaped container for set desserts
- gelatin saladMolded wobbly food dish
- gelatin silver printPhotographic paper with metallic emulsion
- gelatin powderCollagen-derived gelling agent