5. Make also a master sample at 1 % of gelatine.
Figure 23: Gels formed with the three gelling agents:
- At the top left: agar-agar at 1 %
- At the top right: carraghenane Kappa + Loccus bean
gum at 1 %.
- At the bottom : gelatine at 1 %.
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Using the tea solutions which are settled, the gel sets and its texture looks like a gel made of a
solution at 10 g of gelatine per L. Indeed, the firmness looks like a master sample at 1 % more than a
master sample at 1.2 %. However, the taste is not pronounced enough and the color is too clear.
To compare, a solution of tea + gelatine at 10 g / L without being settled. In the case of the
witness of infusion of Tea + gelatine 10g / L not settled, the solution becomes slightly confused during the
introduction of the gel. A gel formed but we did not eliminate the tannins of the solution !
III.6.3.5. Discussion/ Interpretation:
The gel made of a settled solution with 1 % of gelatine and homogenization is less firm than the
gel made of the floating part of the solution. However, it has the same other characteristics such as a too
clear colour, and a not enough pronounced taste. Also, it seems to have some tannin, settling on the
bottom of the bowl, and the gel isn’t clear.
A hypothesis could be the formation of a complex between tannins and the gelatine. On the
whole, the quantity of introduced gelatine was to be sufficient to trap the totality of phenolics...
whole, the quantity of introduced gelatine was to be sufficient to trap the totality of phenolics of the
solution. To introduce for a second time some gelatine allows then to form a gel. In the case of our
infusion stemming from the experiment 1, this one was put settling during 72 hours before introduction of
the gelatine. Except, the solution taken for the dosage corresponds to the floating because this solution
was not homogenized. It would seem that tannins settled in the heart of the bowl, the gel was then able to
Finally, the solutions of tea were infused more than half an hour, which is long enough to extract
all the sapid molecules and tannins. However, the gel isn’t tasty enough. Has the gel any influence on the