Quality & Sensory
The spontaneous expulsion of liquid from a gel as its network contracts.
The watery liquid that separates on top of curd, paneer or an old jar of jam — a texture defect food manufacturers try to prevent.
The re-association of gelatinised starch chains, mainly amylose, into an ordered crystalline structure during cooling and storage, expelling water (syneresis).
A structural polysaccharide of plant cell walls based on galacturonic acid. High-methoxyl pectin (DE > 50%) gels with sugar and acid; low-methoxyl pectin gels with calcium.
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