Shaping gels and gels mixture to create helices

In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres or spaghetti. While experimenting in our kitchen, we realized that it is quite difficult to make more advanced shapes. In this study, we sought to develop new methods to obtain more complex shapes. Our first challenge was to obtain helices. The best method we selected was to deposit the solutions before their gelation in a thread. The robustness of the method is tested by systematically changing the thread pitch, diameter, and depth. From the deformation under its own weight, we propose to deduce the mechanical characteristics of the helix. These values are compared to those obtained in the laboratory using indentation testing. Finally, we experimented with mixed gels obtained by combining agar-agar and alginate. Published under an exclusive license by AIP Publishing.

Automated summary

This article introduces new methods for achieving more complex shapes in kitchen experiments, particularly the creation of helices. By depositing solutions on a thread and observing their deformation, the mechanical characteristics of the helices were deduced and compared to laboratory testing results. Mixed gels obtained by combining different gelling agents were also explored.