Dear mr. Elkaduwe,

Based on your description is quite hard to judge which variables you can change to get gel formation instead of precipitates. Typically for gel formation there are a couple of steps you can take, depending on the type of gel you are handling:

-  Pre-dissolve the gelator in an non-aquoes solvent (in which is fully dissolves) and then disperse into water.

- Heat dispersion of gelator and water and let it cool down slowly. 

- Mix two aquouse solutions of the different components and hereby form the gel

- Other options, depending on the type of gelator your working with are increase concentrations, add non-active components, lower temperatures, slow evaporation of water. 

Hopefully this is helpful for  you.

Regards, Wouter

Dear Mr. Hendriksen,

Thank you very much for your answer. It was very helpful. By the way we have been able to synthesize the gel. But the problem is that it will precipitate with time.

Thank you and warm regards,

Kapila

Hi Kapila

You can find some useful references 1

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFggpMAE&url=http%3A%2F%2Fwebserver.dmt.upm.es%2F~isidoro%2Fbk3%2Fc07sol%2FSolution%2520properties.pdf&usg=AOvVaw0JmW9PMKBYbfm90ITksT6O

2

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFgg3MAI&url=https%3A%2F%2Fwww.nature.com%2Farticles%2Fsrep10688&usg=AOvVaw18q1pFsryqpeEzMr-cazQS

3

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFgg-MAM&url=https%3A%2F%2Fscholarworks.umass.edu%2Fcgi%2Fviewcontent.cgi%3Farticle%3D2384%26context%3Dtheses&usg=AOvVaw1nLT-iMFmec6l2jHvBBKhQ

4

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=5&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFghFMAQ&url=http%3A%2F%2Fpubs.rsc.org%2F-%2Fcontent%2Farticlepdf%2F2014%2Fpy%2Fc3py01382k&usg=AOvVaw2wHsn6gIw2pEKTLf5MFaNF

5

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFghIMAU&url=https%3A%2F%2Fwww.hindawi.com%2Fjournals%2Face%2F2015%2F929864%2F&usg=AOvVaw0rM0ZjqSseJMbAeLA0u0UJ

6

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFghSMAY&url=http%3A%2F%2Fpubs.acs.org%2Fdoi%2Fabs%2F10.1021%2Facs.jced.5b00282&usg=AOvVaw0BeB-f35TkPJ_kw6GbKsnf

7

https://books.google.iq/books?id=LfqOAgAAQBAJ&pg=PA937&lpg=PA937&dq=carbonation+of+calcium+salt+in+aqueous+solution+%2B+Gel+%2B+increase+the+viscosity&source=bl&ots=ipz1yT7miP&sig=4Kom09Fqlx8zGaC_V-NHdxjqal8&hl=en&sa=X&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQ6AEIXDAH

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0ahUKEwi0tMWA8a3bAhUIJsAKHR4_DEoQFghtMAk&url=https%3A%2F%2Fwww.google.com%2Fpatents%2FUS6268318&usg=AOvVaw2xFGXB9C0x_uf2gt2QDc3K8

9

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=11&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCCYwAA&url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fpii%2FS0306261913006314&usg=AOvVaw1HBdnS7JHMnL5HHgM0mzqm

10

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=12&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCCswAQ&url=http%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fpii%2FS0268005X12000057%2Fpdf%3Fmd5%3Ddb9a5c37310fe3834b3f9eb1fbe77efd%26pid%3D1-s2.0-S0268005X12000057-main.pdf&usg=AOvVaw0WM-sW206sf0RzUKu1o-_t

11

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=13&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCC0wAg&url=http%3A%2F%2Fwww.nordicsugar.com%2Ffileadmin%2FNordic_Sugar%2FBrochures_factsheet_policies_news%2FDownload_center%2FFunctional_properties_of_sugar_on_a_technical_level%2FFunctional_prop_on_tech_level_uk.pdf&usg=AOvVaw1yThBNLczQi8pfZuX9K-QO

12

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=14&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCDMwAw&url=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5470119%2F&usg=AOvVaw3dh2XK2V7SPHC3tbiPjv4k

13

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=15&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCDkwBA&url=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpubmed%2F19715284&usg=AOvVaw0UpgTxPOZmGBsxD8cxu8Jm

14

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=16&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCEIwBQ&url=http%3A%2F%2Fwww.mdpi.com%2F2073-4352%2F7%2F12%2F355%2Fhtm&usg=AOvVaw1t9N4FkbltvUjm43uoiq7c

15

https://books.google.iq/books?id=dUzGAAAAQBAJ&pg=PA605&lpg=PA605&dq=carbonation+of+calcium+salt+in+aqueous+solution+%2B+Gel+%2B+increase+the+viscosity&source=bl&ots=_w1vdqZcKD&sig=2wPXkY9Ge2M_KLX9YCA2-Q7BpFY&hl=en&sa=X&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChDoAQhKMAY

16

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=18&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCEwwBw&url=http%3A%2F%2Fepubs.surrey.ac.uk%2F773019%2F1%2F250813.pdf&usg=AOvVaw1Qx8ttLx_fuHu6lkBOcH_L

17

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=19&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCFUwCA&url=http%3A%2F%2Fwww.bornnet.com%2FEnglish%2Ffood_additive.htm&usg=AOvVaw186RLgNh2XQ8OsFhJOSRz2

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=20&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCFswCQ&url=http%3A%2F%2Fkrex.k-state.edu%2Fdspace%2Fbitstream%2Fhandle%2F2097%2F208%2FHannaKhouryieh2006.pdf%3Bsequence%3D1&usg=AOvVaw2DmksT9-bv9zblE-NYm3yk

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=18&cad=rja&uact=8&ved=0ahUKEwi6rJ2G863bAhWsJsAKHUR0BR04ChAWCEwwBw&url=http%3A%2F%2Fepubs.surrey.ac.uk%2F773019%2F1%2F250813.pdf&usg=AOvVaw1Qx8ttLx_fuHu6lkBOcH_L