4 Chapter 4-Types of Gelling Agents and Their Functions
Learning Objectives
- Types of Gelling Agents and Their Functions
There are MANY types of gelling agents in the culinary world, but three of the most popular used in baking & pastry are:
Gelatin:
- Produced from the collagen of animal bones and skin. Most food-grade gelatin is extracted from pig skin, though some is made with cattle bones and hides. There is also a type of gelatin that is extracted from fish called isinglass, though it does not have a similar setting power/style to pig or beef gelatin.
- Comes in powdered or sheet form.
- Gelatin starts to set at 68 degrees F and starts to melt at 86 degrees F.
- These temperatures make gelatin the best gelling agent to make mousses and always provide a “melt in your mouth” feel.
- Gelatin is thermoreversible.
- We will take a deep dive into the other qualities of gelatin in the last chapter, stay tuned!
Agar-agar:
- Agar is derived from any of several species of red seaweed. Often thought of as vegetarian gelatin because it is the closest gelling agent to gelatin. However, it makes a firm gel (much stronger than gelatin), and the gel is often considered “brittle”. Items made with agar often have a “brittle/short” texture as opposed to the smooth mouthfeel of gelatin.
- Most commonly used in powdered form.
- Agar sets at a temperature of about 108 degrees F and melts at a temperature of 212 degrees F.
- These temperatures make agar tricky to use in mousses because of the hot temperature you need to keep your bases before folding in whipped cream.
- Additionally, the fact that agar melts above body temperature means no “melt in your mouth” feel to your products.
- Agar is often used in molecular gastronomy applications such as caviar and spherification. Due to its stability at warm temperatures, agar is also used to set jelly confections.
- Gels set with Agar are thermoreversible.
Pectin:
- Derived from apple or citrus, which are fruits that have a naturally high level of pectin.
- Pectin comes in powder form.
- Will thicken, but will also gel if there is a sufficient amount of sugar and acid. Is activated by high heat, which makes it unsuitable for mousses (similar to agar).
- Creates a very clear gel, which makes it suitable to use with fruits.
- Common uses: pate de fruit, glazes, jams, and jellies.
- Pectin is NOT thermoreversible.
the main structural protein found in skin and other connective tissues.
A gelling agent that can be gelled and then melted back down, and then gelled again many times.
a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food.
a culinary process that employs sodium alginate and either calcium chloride or calcium lactate to shape a liquid into squishy spheres that visually and texturally resemble roe.
Translated, pâte de fruit (pronounced pat-d-fwee) means “fruit paste”. These yummy treats are made by thickening fruit purees with sugar and pectin, letting them gel, cutting them into pieces, and then rolling them in sugar.
