gelatinize Sentence Examples
- Cooking tapioca pearls in simmering water causes them to gradually gelatinize, becoming translucent and chewy.
- When heated, cornstarch gelatinizes, forming a thick and glossy sauce.
- The addition of gelatin to fruit juice promotes gelatinization, resulting in a firm and elastic texture.
- Gelatinization occurs when the starch in rice pudding thickens upon heating, creating a creamy consistency.
- The gelatinization of pectin in fruit jams and jellies contributes to their spreadable texture.
- Heating certain proteins, such as collagen, can cause them to gelatinize, forming a solid matrix as in cooked meat.
- The gelatinization of agar-agar in desserts creates a smooth and wobbly texture.
- The ability of gelatinization varies among different starches, influencing the texture and thickness of culinary creations.
- Gelatinized starch granules become more resistant to digestion, slowing down the absorption of glucose into the bloodstream.
- In the food industry, gelatinization is often employed to achieve desired textures and stabilize emulsions in sauces and dressings.
gelatinize Meaning
gelatinize (v)
coat with gelatin
become gelatinous or change into a jelly
convert into gelatinous form or jelly
gelatinize (v. t.)
To convert into gelatin or jelly. Same as Gelatinate, v. t.
To coat, or otherwise treat, with gelatin.
gelatinize (v. i.)
Same as Gelatinate, v. i.
Synonyms & Antonyms of gelatinize
FAQs About the word gelatinize
coat with gelatin, become gelatinous or change into a jelly, convert into gelatinous form or jellyTo convert into gelatin or jelly. Same as Gelatinate, v. t., T
freeze, stiffen,gel, congeal, coagulate, clump, gelate, jelly,jell, harden
melt, flux,melt, liquefy, fuse, flux, fuse, thaw, liquefy, thaw
Cooking tapioca pearls in simmering water causes them to gradually gelatinize, becoming translucent and chewy.
When heated, cornstarch gelatinizes, forming a thick and glossy sauce.
The addition of gelatin to fruit juice promotes gelatinization, resulting in a firm and elastic texture.
Gelatinization occurs when the starch in rice pudding thickens upon heating, creating a creamy consistency.
