Français
5. Functional properties and characterization of gels
5.1 Rheology
Gels are often defined as liquids that do not flow on the time scale of their use. They therefore exhibit solid behavior when at rest. They are characterized not only by their firmness (measured under non-destructive conditions) but also by their breaking properties.
-
The intrinsic rheological properties of the gel can be characterized using measurements carried out at small deformations, i.e. under conditions that do not modify the structure of the gel by the measurement.
A very simple and quick test consists of subjecting the gel to a small amplitude uniaxial deformation (non-destructive) and continuing to measure the gel's resistance to this deformation,...
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Functional properties and characterization of gels
Product/process formulation
Bibliography
Standards and norms
- Sensory analysis – Vocabulary – V 00-150 - NF ISO 5492 - 1992
Regulations
In terms of regulations, additives must be distinguished from ingredients:
ingredients are not subject to specific regulations and can be used in formulations without any obligation to indicate their presence;
additives are listed in the directives and assigned an E code (cf. standard NF ISO 5492)... and must be used in strict compliance with...
The Ultimate Scientific and Technical Reference
