Gelation analysis

Gelation analysis assesses a product's ability to form a gel under the influence of temperature, pH, concentration, or the addition of specific ions. This property is essential in many sectors, including food, cosmetics, nutraceuticals, and herbal formulations.

Gel formation results from the three-dimensional structuring of a molecular network capable of immobilizing a liquid phase. Studying this phenomenon allows for the characterization of the texture, stability, and functional performance of formulations or texturizing ingredients.

Principles and objectives of the analysis

Gelation is the process by which a liquid system changes from a liquid to a semi-solid state (gel) due to physical or chemical interactions between molecules. These interactions can be induced by:

• a temperature variation (thermal gelation),
• a change in pH or salinity,
• a critical concentration of the polymer or gelling agent,
• the presence of cations (e.g., Ca²⁺ in alginates).

The analysis aims to:

• Determine the temperature and freezing point,
• Measure the dynamic viscosity and rigidity of the gel formed,
• Evaluate the network formation kinetics (gelation time),
• Controlling the stability and reversibility of the gel under mechanical or thermal stresses,
• Optimize the formulation to obtain the desired texture (cream, gel, paste, dessert, food supplement, etc.).

Analytical methods used

The analysis of gelation relies on several complementary approaches:

• Viscometrics: measurement of the variation in viscosity as a function of temperature or time, allowing the detection of the gelling point.
• Oscillatory rheometry: measurement of the elastic modulus (G') and viscous modulus (G") to follow the sol-gel transition and quantify the stiffness of the network formed.
• Thermal analysis (DSC): identification of thermal phase transitions associated with the formation or rupture of the gel.
• Empirical tests (freeze point, tube inversion, compression): suitable for rapid checks or complex matrices.

These methods make it possible to correlate the structural properties of the gel with its sensory or mechanical performance.

Industrial applications

Gelation analysis is crucial for the development and quality control of many products:

• Food industry: formulation of jams, gelled desserts, sauces, dairy products, deli meats, drinks enriched with fiber or protein.
• Cosmetics: evaluation of the consistency and stability of gels, creams, serums, masks and hair products.
• Nutraceuticals and food supplements: characterization of the texture of gels based on polysaccharides, proteins or plant extracts.
• Phytotechnology: study of the gelation of seaweed extracts, natural gums (xanthan gum, carrageenan, guar gum, agar-agar) or pectins.

These analyses make it possible to control the texture, stability and functional performance of complex formulations, while ensuring compliance with technical specifications.

Technical characteristics and interpretation

The parameters measured include:

• Temperature and gelling time;
• G' and G'' modules (viscoelastic behavior);
• Crosslinking rate and network stiffness;
• Resistance to compression or rupture;
• Dynamic viscosity (η).

Interpreting this data allows us to assess the cohesion of the gel , its mechanical stability and its reversibility (gelling/thawing).

The tests are carried out in partner laboratories accredited to ISO 17025 , guaranteeing accurate and reproducible measurements.

YesWeLab Expertise and Support

YesWeLab provides a network of specialized rheology and texture analysis laboratories to support manufacturers in the development and characterization of gelled products.
Our experts will guide you toward the most suitable method based on the nature of your matrix (food, cosmetic, plant-based, or pharmaceutical) and your formulation objectives.

Our digital platform simplifies the management of your analyses: requesting quotes, sending samples, tracking and receiving results online.

Further analyses recommended

For a complete evaluation of rheological and textural behavior, YesWeLab also recommends:

• Measurement of viscosity and rheological behavior
• Study of the texture and consistency of semi-solid products
• Measurement of powder cohesion

These additional analyses allow for a thorough characterization of the texture, stability and mechanical behavior of gelled or viscous products.