What is fluid seeping from a congealed product called?

The phenomenon of fluid seeping from a congealed product is known as syneresis. This occurs when a gel structure contracts and expels liquid as it stands, often seen in products such as yogurt or jellies where the gel state is not stable for an extended period. Syneresis can indicate a loss of quality in the product, affecting both its texture and visual appearance.

Retrogradation is associated with the reorganization of starch molecules after gelatinization when they cool, leading to a firming effect but does not involve liquid expulsion. Coagulation refers to the process where proteins denature and form a solid mass, often in cooking. Gelatinization is the process by which starch granules swell and absorb water when heated, forming a thick viscous solution but does not refer to liquid separation after congealing. Understanding these distinctions is essential in food preparation and industry settings, particularly in maintaining desired product textures and quality.