The minimum gelling concentration determines the conditions under which a protein is able to form a gel. The sample is solubilised at different concentrations in test tubes. It is then heated at 85°C during 30 min and cooled. The determination of minimum gelling is a preliminary test for gelling. It can also be used for process development. Gelling proteins are used to give texture to products or as binders. For some products like beverages, absence of gelling is desired.