What You Need to Know
Shearing breaks the brittle gel matrix into micro-strands while retaining viscosity via residual polymer entanglement. Gellan gum (high-acyl) is preferred for its shear-thinning properties and thermal stability. Agar requires precise shear rates to avoid complete liquefaction.
Used to create 'fluid gels' for sauces with body, or fibrous textures mimicking plant/meat structures. Enables heat-stable foams and stable suspensions without gumminess. Critical in modernist vegan dishes for mouthfeel.
Key Parameters
Temperature
°C - °C
Time
1-2 min (pulsed shear)
15 sec (high shear) - 5 min (continuous shear)
Equipment
High-speed blenders (Vitamix)Rotor-stator homogenizersUltrasonic probes (for nano-strands)
Steps
- 1.
Sheared Pea Gel
- 2.
Tare Fluid Gel
- 3.
Vegan Scallops
The Science
Primary Reaction
Polymer network fragmentation under shear stress