Gels and Gelation

Many substances can thicken liquids and, in the appropriate amounts and under the right conditions, form gels. Most of these substances occur naturally in a variety of foodstuffs—for example, fruits, seaweeds, meat, and fish, are used in that form or extracted from them as pure substances. Other gelling agents are artificially produced with the help of chemical and biotechnological techniques, including the use of enzymes and bacteria. What they all have in common is their superior ability to bind great quantities of water. They add texture to a food and help maintain its shape; they also help bind aroma and taste substances for later release in the mouth.