Simply put, thermoirreversible substances are those which cannot be converted back to their original state, even through heat exposure. Molecules of such substances remain permanently changed once these undergo a process of transformation.
Such substances are considered to be heat stable and have increased ionic strength which creates stronger bonds between molecules. As a result, the substance remains in its current state even when temperatures change.
Hydrocolloids, particularly gels, are the most common example for thermoirreversible substances in molecular gastronomy. Gels created from sodium alginate and pectin are just some types of thermoirreversible gels. These provide a stable form for dishes that is not reversible.
The opposite of thermoreversible, this term is derived from the Greek word thermos and the Latin reverses along with the prefix ir- meaning “not”.
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