Why Does Weeping Occur in Food Gels?

Food gels give vibrant color to frosting.

A common malady that plagues chefs, baker and foodies is food gel and food gel coloring that "weeps." However, many food gel-coloring manufacturers boast that they produce a gel that does not weep.

Gelatinization

Gelatinization begins when a starch is heated in water. Starches commonly come from corn, potatoes and tapioca. The molecules that are found in the starch begin to swell and break along the edges. The water molecules then begin to bond with the starches and, as the starch molecule absorbs more water, it becomes larger. It also becomes clearer and more gelatinous, and its gumminess increases, giving it the form that we are accustomed to seeing when we see a gelatin. The gelatinization process continues as the molecules cool back down to their regular temperature.

What Is Weeping?

Weeping occurs when time has passed and the process by which the starch has become a gelatin begins to reverse. The starch may continue the process it began in the previous step or the water may begin to precipitate at a very slow rate. Weeping causes a problem because if you had combined your food color gel with something like frosting, the released water will begin seeping into the cake, causing it to become soft. If a colored frosting is on top of white and it begins to leak, it causes the colors to run together.

Which Gels are Prone to Weeping?

Anything that is a gel can be prone to weeping. Food gels that are made with maize and tapioca have the weakest lining on their molecules, therefore it is easier for them to release the water they have absorbed and return to their previous state. The gels that are made with potato and corn have a stronger lining, so they tend to last longer.

What Causes Weeping?

The elapsing of time is the greatest cause of weeping in food gels available for purchase. The gels will begin to become cloudy and rubbery and will eventually shrink and lose the water they have retained. There are other variables to consider, such as the fact that the weeping will increase if the gel is left open or is exposed to acid.

How to Prevent Weeping

In studies conducted by national researchers, it has been observed that maize reaches gelatinization before regular corn. Maize will break down faster and to a greater extent. If a gel is made with a substance that takes longer to gel, it will have a longer shelf life. Proper storage and use of product also has an affect on weeping and losing viscosity.

References

• National Starch Food Innovation: Food Starch