Shaping gels and gels mixture to create helices

In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres spaghetti. While experimenting our kitchen, we realized that it is quite difficult to make more advanced shapes. this study, sought develop new methods obtain complex Our first challenge was helices. The best method selected deposit solutions before their gelation a thread. robustness tested by systematically changing thread pitch, diameter, depth. From deformation under its own weight, propose deduce mechanical characteristics helix. These values compared those obtained laboratory using indentation testing. Finally, experimented with mixed gels combining alginate.