Gelification

Gelification designates the solidification of a liquid by incorporating a gelling agent: animal gelatin, agar-agar, carrageenan, pectin, gellan gum or methylcellulose. Each agent presents specific temperature ranges, textures and thermal reversibility. Agar-agar gels when hot (45 degrees Celsius) and holds up to 80 degrees, allowing spectacular hot gels. Methylcellulose gels when hot and melts when cold, a thermal inversion exploited in creative cuisine. Gelification techniques have structured modern cuisine since the 2000s (Source: Herve This, La gastronomie moleculaire, 2002).