Abstract
Syneresis is the term that describes liquid oozing out of a large number of foods such as jams, jellies, sauces, dairy products, surimi and tomato juice, as well as meat and soybean products. The mechanisms of this phenomenon are described using two common approaches, namely polymer and colloidal sciences. The first one uses theories and experimental work in the area of polymeric solutions and gels. The second approach that applies to porous systems of particulate gels is based on the driving forces for particles rearrangement inside their gel structure. The interrelationship between these two approaches is discussed and guidelines are formulated for controlling or preventing undesired syneresis.
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