1
$\begingroup$

When we eat pectin jelly(fruit jelly) or agar jelly, they taste sweet. This should imply that sugar entrapped in gel network is somehow exposed and dissolved to saliva.

However, pectin and agar gel don't become liquid at 36.5 °C. Because pectin's ungel point is 50+ °C, and agar's ungel point is 85 °C. Then, how are we able to taste sugar inside these gels?

Improve this question
$\endgroup$
2
  • 2
    $\begingroup$ could just be diffusion of the sugar added to the jelly food. Without added sugars the pectin has no taste. $\endgroup$
    – C.X.F.
    Commented Jun 16 at 15:09
  • $\begingroup$ I assume that during quick licking of these jellies, the taste is not particularly sweet, but mixing it with saliva while chewing would speed up diffusion tremendously. $\endgroup$
    – Poutnik
    Commented Jun 18 at 9:13

1 Answer 1

Reset to default
4
$\begingroup$

The word "gel" means that part of the material is liquid already (gas for aerogels) and the rest is nanostructured solid network. This liquid enables diffusion similar to that in ordinary liquids. Placing a piece of gel in a free liquid causes the concentration of sugar solution to equalize on both sides.

Improve this answer
$\endgroup$

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.