List: Gels

by likeorhate

•  Gelatin dessert

  Gelatin desserts are desserts made with sweetened gelatin. They can be made by combining plain gelatin with other ingredients, or by using a premixed blend of gelatin with other additives. Popular brands of commercial mixes include Jell-O and Knox gelatin from Kraft Foods in North America, Royal in Argentina and Uruguay, Hartley's in the United Kingdom and Aeroplane Jelly in Australia.

  

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•  Gel

  A gel (from the lat. gelu—freezing, cold, ice or gelatus—frozen, immobile) is a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute crosslinked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional crosslinked network within the liquid.

  

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•  Mesona

  Mesona is a genus in the mint family (Lamiaceae). Exemplar species in this genus are the Mesona procumbens Hemsley and the Mesona chinensis, generically called xiancao (仙草) in Mandarin Chinese, sian-chháu in Taiwanese, and leung fan cao (涼粉草) in Cantonese, sương sáo in Vietnamese. It is said to be a diuretic, used in Taiwan as a hot, viscous drink, or set as a gel and served as a grass jelly.

  

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•  Silica gel

  Silica gel is a granular, vitreous, highly porous form of silica and naturally formed from the silica plant. Silica gel is most commonly encountered in everyday life as beads packed in a vapor-permeable plastic. In this form, it is used as a desiccant to control local humidity in order to avoid spoilage or degradation of some goods. Because of poisonous dopants (see below) and their very high absorption of moisture, silica gel packets usually bear warnings for the user not to eat the contents.

  

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•  Aerogel

  Aerogel is a manufactured material with the lowest bulk density of any known porous solid. It is derived from a gel in which the liquid component of the gel has been replaced with a gas. The result is an extremely low-density solid with several remarkable properties, most notably its effectiveness as a thermal insulator and its extremely low density.

  

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•  Polyacrylamide

  Polyacrylamide (IUPAC poly or poly) is a polymer (-CH2CHCONH2-) formed from acrylamide subunits that can also be readily cross-linked. Acrylamide needs to be handled using best laboratory practice (such as wearing appropriate gloves, lab coat etc. and having safe systems of work) to avoid poisonous exposure since it is a neurotoxin. Polyacrylamide is not toxic, but unpolymerized acrylamide can be present in the polymerized acrylamide. Therefore it is recommended to handle it with caution.

  

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•  Sol-gel

  The sol-gel process, also known as chemical solution deposition, is a wet-chemical technique widely used in the fields of materials science and ceramic engineering. Such methods are used primarily for the fabrication of materials starting from a chemical solution which acts as the precursor for an integrated network (or gel) of either discrete particles or network polymers.

  

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•  Grass jelly

  Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.

  

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•  Gelling agent

  

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•  Nanofoam

  Nanofoams are a class of nanostructured, porous materials, foams, containing a significant population of pores with diameters less than 100 nm. Aerogels are one example of nanofoam.

  

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•  Aquamid

  Aquamid is a soft volume filler. Aquamid is the trade name for a specific formulation of hydrophilic polyacrylamide gel. Available as an injectable implant, it is manufactured by the Danish company Ferrosan and is used as a subdermal filler for aesthetic purposes. It is comprised of 97.5% apyrogenic water bound to 2.5% cross-linked acrylamide polymer. Most commonly, it is injected under wrinkles and aging lines of the face such as the nasolabial folds, and forehead wrinkles.

  

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•  Fruit preserves

  Fruit preserves are fruits, or vegetables, that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. The ingredients used and how they are prepared will determine the type of preserves; jams, jellies and marmalades are all examples of different styles of fruit preserves that vary based upon the ingredients used.

  

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•  Chalcogel

  A chalcogel or properly metal chalcogenide aerogel is an aerogel made from chalcogens (the column of elements on the periodic table beginning with oxygen) such as sulfur and selenium, with cadmium, tellurium, platinum, and other elements. Research is ongoing, and metals less expensive than platinum have also been used in its creation. Chalcogels preferentially absorb heavy metals, showing promise in absorbing pollutants mercury, lead, and cadmium from water.

  

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•  Aiyu jelly

  Aiyu jelly, known as ice jelly in Singapore, is a jelly made from the gel from the seeds of a variety of fig found in Taiwan and East Asian countries of the same climates and latitudes. The jelly is not commonly made or found outside of Taiwan and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is known as ò-giô in Taiwanese and is used in Taiwanese cuisine.

  

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