Gelification is the process of formulating gel. Thanks to this technique, you can sculpt any flavors into tasty pearls, raviolis or spaghettis. Be sure to check out our recipes to put this knowledge into practice.

The main additives involved in the gelification process are:
• agar-agar
• gelatin
• gellan gum
• iota carrageenan
• kappa carrageenan

The formation of a gel is one of the most common techniques in the industry. However, there is a tendency to disregard the great diversity of gels that can be made in cooking. Depending on the nature and concentrations of the gelling agent being used, the gel texture can range from supple and elastic to firm and brittle. This enables inventive cooks to experiment and attain the exact desired texture!

Despite the wide range of possible textures, the formation of a gel can simply be defined as a change from liquid to solid-state. This process involves a rearrangement of the molecules that align and attach themselves until they form a network that traps the liquid. This network looks like meshes of a net that keep all of the particles in suspension, preventing their aggregation and the collapse of the structure.

Several well-known molecules are able to form gels. The most traditional are found everywhere: flours, tapioca or corn starch, eggs, and gelatin. However, non-traditional gelling agents known as hydrocolloids are becoming more commonplace in the market and are widely used in molecular gastronomy.