gélifier

Gélifier is a term used in culinary science and materials chemistry to describe substances or processes that convert a liquid into a gel by forming a three-dimensional network that immobilizes water. In food contexts, gélifiers are known as gelling agents or hydrocolloids.

Common gélifiers include gelatin (animal-based, thermoreversible), pectin (plant-based, sugar- and acid-dependent), agar-agar (seaweed-derived, strong, thermoreversible), carrageenan (seaweed-derived, used with dairy or plant proteins), starches (corn, potato), gellan gum, alginates and xanthan or konjac mannan. Each has specific conditions regarding temperature, pH, sugar content, and ions; for example pectin requires sugar and acidic pH to form a gel with high methoxyl content, while calcium ions cause alginate to gel. The choice of gélifier affects texture, clarity, mouthfeel, and stability to heat or freezing.

In practice, gélification involves dispersing the gélifier in liquid, sometimes heating to activate, then cooling to set. Some gélifiers set at room temperature (agar, gelatin in cooled solution). Others gel only with added salts or specific pH. The texture and stability of the resulting gel depend on the gélifier’s molecular structure and the formulation, including concentration and the presence of sugars, acids, or salts.

Safety and labeling vary by substance; gelatin is not suitable for vegetarians or vegans, while agar, pectin, carrageenan, and gellan are plant-based alternatives. In pharmaceutical and cosmetic applications, gélifiers produce gels, capsules, topical products, and controlled-release systems.

See also: Gel, Gelation, Hydrocolloid.