Gel

A solution that has been set into a solid with a gelling agent. The gelling agent typically has long molecules that align or tangle with each other to cause the liquid to set. Some gelling agents are proteins (gelatin, egg whites, egg yolks, agar), while others are starches (corn starch, flour, tapioca starch) with long polysaccharide chains that help the liquid to set, while still others are enzymes (rennet).