geltilasta

Geltilasta is a term used in soft matter physics and materials science to describe the gelation state of a liquid when it forms a connected polymer network that immobilizes most of the solvent. The word combines gel with a suffix implied to denote a state or condition, and is used to discuss transitions from a viscoelastic liquid to a gel.

The geltilasta arises when polymer chains or colloidal particles form a percolating network, either through chemical crosslinking (covalent bonds) or physical interactions (hydrogen bonds, ionic interactions, or entanglements). The transition is often described as a sol–gel transition and is characterized by a dramatic increase in viscosity and the emergence of a finite elastic modulus.

Characterization relies on rheology, microscopy, and thermal analysis. In oscillatory rheology, the storage modulus G' surpasses the loss modulus G'' over a range of frequencies, indicating solid-like behavior. The microstructure is typically a porous, continuously connected network with pore sizes depending on the system and preparation conditions.

Materials exhibiting geltilasta include hydrogels used in biomedicine, edible gels in food processing, and cosmetic gels. Control of the geltilasta through composition, temperature, ionic strength, or pH allows tuning of mechanical properties, dehydration resistance, and diffusion characteristics, enabling applications in drug delivery, tissue scaffolding, and sustainable packaging.

While the concept is well established in gelation theory, geltilasta is not a distinct material but a state described in various contexts. Ongoing research focuses on the dynamics of gel formation, aging, and the relationship between network architecture and macroscopic properties.