Geléaktige

Geléaktige is an adjective used in Danish, Norwegian, and Swedish to describe a jelly-like texture or appearance. The term denotes substances that form a gel: a semi-solid state in which a three-dimensional network of polymers entraps water, yielding viscoelastic properties. Gel formation typically involves gelling agents such as gelatin, agar, carrageenan, pectin, or alginates, and depends on factors like concentration, temperature, pH, and ionic strength.

In foods, geléaktige textures appear in aspics, jelly desserts, and gummy confections. In biology and medicine, tissues or substances described as geléaktige include mucus layers, extracellular matrices, and certain gelatinous organisms or structures. In zoology, some jelly-like organisms and forms with gelatinous mantles or mesoglea may be described using this term to indicate their soft, pliable consistency.

In materials science and cosmetics, hydrogels and gel-like composites are described as geléaktige, offering hydration, elasticity, and mechanical resilience. Key properties include translucence, elasticity, yield stress, and the ability to retain water. Temperature sensitivity is common: many gels liquefy when heated and re-form on cooling. While not a formal scientific term in every field, geléaktige serves as a descriptive category for substances with a gel network. See also gel, jelly, hydrogel, and polysaccharide gels.