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Some Thoughts on The Definition of a Gel

  • Conference paper
Gels: Structures, Properties, and Functions

Part of the book series: Progress in Colloid and Polymer Science ((PROGCOLLOID,volume 136))

Abstract

To avoid the confusion of the concept of a gel frequently encountered in daily markets of food, cosmetics, and other industrial products, the definition of a gel is revisited. Recent proposals of the definition of a gel are overviewed, and classifications of various gels from different points of view are described. Discussion is mainly focused on the gel-sol transition and the difference between the structured liquid and the gel, and the classification of gels by temperature dependence of elastic modulus. Finally, the definition of a gel is proposed as a working hypothesis from rheological and structural view points.

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Acklnowledgement

The author thanks Prof.F.Tanaka for his precious advice.

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Authors and Affiliations

  1. Department of Food and Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi, Osaka, 558-8585, Japan

    Katsuyoshi Nishinari

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  1. Katsuyoshi Nishinari
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Correspondence to Katsuyoshi Nishinari .

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Editors and Affiliations

  1. Graduate School of Sciences Dept. Physics, Kyushu University, 6-10-1 Hakozaki, Fukuoka, 812-8581, Japan

    Masayuki Tokita

  2. Graduate School of Human Life Sciences Dept. Food and Human Health Sciences, Osaka City University, 3-3-138 Sugimoto, Osaka, 558-5858, Japan

    Katsuyoshi Nishinari

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Nishinari, K. (2009). Some Thoughts on The Definition of a Gel. In: Tokita, M., Nishinari, K. (eds) Gels: Structures, Properties, and Functions. Progress in Colloid and Polymer Science, vol 136. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-00865-8_12

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