Syneresis

From Chefpedia

Jump to: navigation, search

occurs when liquid weeps out of a gel over time.  Some gels experience syneresis after long periods of time and by freezing, which tend to weep when the gel is thawed.  Also within a hydrocolloid system, harder gels tend to weep more than softer gels.




Referenced from: David Arnold, The French Culinary Institute; Dept of Education
Personal tools
Namespaces
Variants
Actions
GO TO:
CATEGORIES:
LINKS:
Toolbox