Gel (Latin Gelare - Freeze)

A gel is a colloidal system in which the solid phase forms a continuous spatial network, and the liquid phase fills the voids of this network.

Gels are characterized by high viscosity, the ability to hold a significant amount of liquid and retain their shape. They have the properties of both solids (elasticity, elasticity) and liquids (fluidity).

The solid phase of the gel can be represented by high-molecular substances (polymers) or colloidal particles interconnected through interactions of various natures.

The liquid dispersion phase of the gel is water, organic liquids or mixtures thereof. The liquid is retained in the pores of the spatial network due to capillary forces and interaction with the solid phase.

Based on the nature of the solid phase, gels are divided into polymer, silicon, carbon and others. Gels are widely used in the food industry, medicine, cosmetology and other fields.