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Ç÷çÀÌµå °Ö (Fluid gel)

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- Gelled emulsion

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Thicker Liquids : Unlike many thickeners, such as xanthan gum, fluid gels can be made very thick without developing bad textures. This helps create sauces with the consistency of ketchup or even pudding without developing unfavorable mouthfeel. If you tried to use xanthan gum to thicken the same amount it would develop an unappealing mucus-like texture.
Stays in Place : Because fluid gels act like a gel when they are stationary they tend to stay put on the plate better. This is nice if you have different sauces for different items, or if the sauces are a separate, decorative element. Also, unlike thickened liquids, they thin out when eaten, so the texture in the mouth can be different than the texture on the plate.
Particle Suspension : The suspension of particles can be accomplished both with a fluid gel and a thickened liquid. However, a thickened liquid will feel thick in the mouth while the fluid gel will feel thin and fluid. This is why many beverages with particles in them, such as fruit juices and flavored milks, use fluid gels instead of thickened liquids, they are more palatable.
Fluid Gel Process : Fluid gels are very easy to create. You first make a standard gel using one of a subset of the above gelling agents. You can adjust the initial thickness of the fluid gel by changing the concentration of the gelling ingredient. Once the gel sets you puree it in a standing blender or with an immersion blender until smooth. You can change the thickness of the pureed gel by adding xanthan gum to thicken it or liquid to thin it out.
Fluid Gel Containers : I try to use a container that works well with my immersion blender so I can blend it directly in the container, but any container will work. If you need it to gel more quickly, try to use a container that is wide and flat, so the gel will not be as thick and will set faster.
Fluid Gel Ingredients : A few of the gelling agents work well for the creation of fluid gels. I've found best results for cold gels with agar, iota and kappa carrageenan, and gelatin. For hot gels, agar is really the only ingredient in this information that can hold up to the heat. Gellan, which we don't cover in depth, is also commonly used.
Pre-Made Fluid Gel : If you find yourself making fluid gels on a regular basis or want to gel raw ingredients, you can sacrifice some flavor by using premade fluid gels. Simply make a gel with water and 1% agar and let it set. It will last covered in the refrigerator for a week or two.

When you want to turn a liquid into a fluid gel you puree it with some of the pre-made fluid gel. Start with a small amount and continue adding more until the liquid is the texture you prefer. Because of the water content it will dilute the liquid some but the convenience can be worth it.


 






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