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Fluid Gels

Marc_296056

Hi guys,

There are quite a few options available to create a fluid gel, but I would like some advice from those with far more experience than me as to the best way to go. I want to develop a smooth and really good mouth feel gel from a flavoured simple syrup that has good body to it, can service well as an ice cream topping.

I was just going to go with a simple agar agar and xanthan combination, but are there better options for me to try?

BTW, it has to be a technique that keeps the gel fluid, I don't want it setting back up after a certain amount of time. Happy to look at any suggestions, I really want the best result possible.

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Comments

tshewman

Warm, I would use gellan (low) but it is more sensitive to pH etc than agar so you might have to play with it a little. Mouthfeel is more luxurious. That said most fluid gels will roll off ice cream if near the edge. You could do a fluid gel foam.

Marc_296056

Thanks Todd, appreciate the insight and suggestion. You've got me thinking that I'm on the wrong track with the gel idea altogether due to the poor holding power on cold ice cream. Any suggestions as to a formula that would work better as a dessert topping or do you think a gel foam would do the job effectively?

What's the staying power of a thick fluid gel foam like, how long does it last before the structure starts to break down?

tshewman

It will vary depending on ingredients, but I would start with ~.8-1%gellan + some xanthan and go from there.

Marc_296056

Thanks Todd, appreciate it