For the hot gel, it has necessary not to be thermoreversible or to have a high melting point. For
the cold gel, it has to bear a high temperature, at least for 5 minutes (time of setting, serving and eating
the dish). Alginates, which aren’t thermoreversible seem to be appropriate. The gels (hot and cold) were
made of milk and 1% of alginates xxii.
III.11.3. Test with two gels made with milk and alginates:
· 100 g of milk half skimmed milk (pasteurised).
· Some caster sugar
· Sodium alginate (E401 additive E 40), supplied by Louis Francois.
· Food colouring agents.
· Hand wisk
· A glass (4 in 5 cm of diameter).
1. Mix 1g of caster sugar with 1g of sodium alginate.
2. Simmer the milk.
3. Add the mixture and whisk.
4. The solution thickens rapidly. Whisk for 1 min to remove lumps and smooth the texture of the mixture.
5. Separate the mixture in two parts and colour each part with a different colouring agent.
6. Put the two mixtures in the fridge and let them set.
7. The one will then be left with the refrigerator in 2°C to lower its temperature to that of the refrigerator.
8. Once set, one will be cooled at 2°C and the other one will be warmed at 50°C in a microwave.
9. In a glass, put a piece of greaseproof paper to separate the gels.
10. Pour the cold gel into one of the compartments, then the warm gel in the other one.
11. Remove delicately the greaseproof paper. Eat the two gels together to get the difference of
The gels set without any problem. By the way, it is better to dilute the alginate powder with some
water before pouring it into the milk because it sets in gel immediately, due to the presence of calcium
ions in the milk.
III.11.3.4. Discussion/ Interpretation:
Other gelling agents were used to make the cold gel. In contact with the hot gel of alginate, either
they had a fast and important syneresis, or they melt instantly. An idea was to use a thickening agent: for
example, the gelatine melts between 20 and 30 °C.