Essay On Gels

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I find it fascinating that we can make a gel from an animal product (gelatin) but we can also replicate that with a plant product like pectin. The gel structure not only is important for structure, it is essential to keep the product from deforming, adding flavor, increasing stability, texture, etc. It is really interesting to know that we can easily make such products. After doing some research I found three products; shirataki (tofu) noodles, instant puddings, and gummy confectionaries all have gel structures and are pretty different from each other. All of the products are mixed gels meaning they contain more than one gelling agent. I want to look at the gelation process and the manner in which it is illustrated by all three. It is interesting that all three are pretty different from each other yet they are called gels. I am going to explore more in to this idea. All three are considered mixed gels. The gel structure not only is important for structure, it is essential to keep product from deforming, adding flavor, increasing stability, texture, etc. “Gels can be considered as soft glassy materials where the non-crystalline and random organization within the system induces a metastable state.” (Renard2006) I will look at the textures of all three foods and demonstrate how gels affect it. I am particularly interested in gummy confectionaries and their gel structures. Characterization of gels can be performed by using rheological measurements. They seem so complicated but they are pretty simple indeed. I have always been fascinated with confectionaries and how they can have the structure and texture that have. Gels are very intriguing and it is mesmerizing to know that a multitude of products that are and can be used for. The...

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...he gelling agents and on conditions of like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed by using rheological measurements. It is interesting that all three are pretty different from each other yet they are called gels. I looked at the textures of all three foods and demonstrated how gels affect it. My interest is in gummy confectionaries and their gel structures I have made me want to look at other similar products. I have always been fascinated with confectionaries and how they can have the structure and texture that have. After researching gel formation I have come to the conclusion that gels are versatile entities in the food industry, there is so much that can be done with them. It is all of these things that make gels interesting to me to learn about.

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