Gellation provide firmness and entrap the whole content of the ingredient into one homegenous system. Gelation happens when the macromolecules forms a 3-dimensional network. The network is created through the crosslinking causes a gellation to occurs. The strength and number of the crosslinking determines the gel strength, the elasticity and whether the gel is thermal reversible or irreversible.
Outside factors determining the character are :
- presences of ionic salt
- the total soluble solids content
- the pH factor.
A typical example are kappa carrageenan, sodium alginate and HM pectin. A weak gel or a semi gel properties, that can holds the particles in suspension. However, the gellation can breaks easily if the shear forces is higher than the gellation strength. A thixotropic properties has a unique factor that it forms a high viscosity or gel under normal condition, but becomes liquid (less viscous or broken gel) when agitated. It can recover back its high viscosity or gel, given sufficient time. A typical example is the LM pectin and certain quality of carrageenan like iota type.