syneresis Oozing of liquid from gel when cut and allowed to stand (e.g. from jelly or baked custard).
this phenomenom , which is a characteristic of all gels , is known as syneresis .. by:MCNEIL .. mao nay sakto nga answer , i swear !
Syneresis occurs in some fruit jellies. It is probably more common in cranberry jelly than in other fruit jellies. Tarr found that, with a hydrogen-ion concentration greater than pH 3.1, fluid exuded from the jelly. Myers and Baker have reported that syneresis in jellies may be brought about by the hydrogen ion alone, or by the hydrogen ion and cation of an added salt together, but not by the cation of the salt alone. They have also reported that the anion of a salt by acting as a buffering agent may prevent syneresis. Whether syneresis occurs in a jelly also depends on the source of the pectin. The writer has never seen syneresis occur with gooseberry jelly, even when the pH of the jelly is 2.6 or lower. Some citrus pectins made into jelly show no syneresis at pH 2.0 or lower. The rate of dehydration or setting and mechanical disturbance after the jelly starts to set may also influence syneresis.
Yes
syneresis
for set yoghurt : Ingredients : including Total solids, fat , protein , casein/whey , hydrocollolidprocessing :Homogenization pressure, pasteurization temperature and time , de-aeration and acidity.
The process is called syneresis, the extraction of liquid (in this case blood serum) to form a gel.
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