Aeration of model gels: Rheological characteristics of gellan and agar gels

► Fracture strain of gels increases due to aeration. ► A delayed fracture occurs due to the presence of incorporated air. ► Relaxation time for aerated gellan gels is 19.6-37.6% lower than non-aerated samples. ► Prominent changes in rheological behaviour occur at a high concentration of hydrocolloid. ► Aeration of food hydrocolloid offers the possibility of rheological modifications.