Setting

Setting is foods firming, usually on cooling, as with gelatin dishes like jelly. As temperature falls, gelling agents form networks that trap water and give structure. The firmness of the set depends on gelling-agent concentration, pH, sugar content, and cooling rate, all of which manufacturers control to hit target textures. Proper setting is what gives jellies their characteristic wobble and sliceability. From jellies to panna cotta, setting defines the dessert. Patience during cooling pays off. The firmness of the set depends on gelling-agent concentration, pH, sugar content, and cooling rate.