zselészer

Zselészer is a term used in Hungarian to describe substances that form or promote gelation by creating a three-dimensional network that traps water. These agents are used to produce gels with various textures and stability and are employed in food preparation, cosmetics, pharmaceuticals, and biotechnology. They can be natural or synthetic and may act through physical or chemical cross-links.

Common edible zselészer include gelatin, agar-agar, carrageenan, pectin, and starch. Gelatin is animal-derived and forms thermally reversible gels; agar-agar creates firm, heat-stable gels; pectin is widely used in jams and jellies and requires sugar and appropriate acidity; carrageenan is extracted from red seaweeds and is often used with dairy or plant milks to form smooth gels; starch gels result from gelatinization during heating. Alginate, often used with calcium ions, also forms gels and is important for encapsulation. Plant-based or microbial alternatives are increasingly used to meet vegetarian and vegan needs.

Applications vary by agent. In cuisine, zselészer set desserts, jellies, gummies, and creams; in cosmetics, they thicken gels, creams, and mousses; in pharmaceuticals, they serve as capsule shells, gel formulations, or excipients; in biotechnology, hydrogels based on these polymers are used for wound dressings or cell culture. Safety and regulation are important: many zselészer are approved food additives or cosmetic ingredients, with vegetarian or allergen considerations for animal-derived gelatin.