gelatinize


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gelatinize

 [jĕ-lat´ĭ-nīz]
1. to convert into gelatin.
2. to become converted into gelatin.

ge·lat·i·nize

(jĕ-lat'i-nīz),
1. To convert into gelatin.
2. To become gelatinous.
Synonym(s): gelate

ge·lat·i·nize

(jĕ-lat'i-nīz)
1. To convert into gelatin.
2. To become gelatinous.
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References in periodicals archive ?
This is the basic principle of how sugars tenderize baked goods by not allowing starches to firm and gelatinize.
The TPS continuous phase is also attributed to adequate processing parameters such as shear, pressure and temperature to fully gelatinize the starch [23].
In 1888, Alfred Nobel took smokeless powder production to a new plateau by using nitroglycerin to gelatinize nitrocellulose, thereby producing a new commercial smokeless powder named "Ballistite." The effect of the nitroglycerin was to increase the energy of the powder.
At this stage, the coating is in bits and pieces, but the high temperature of the frying process causes it to gelatinize and spread over the entire surface of the fries.
1 % (w/v) of tapioca slurry was prepared using citrate phosphate buffer solution and then boiled in the water bath with continuously agitated for 1 hr to gelatinize the starch before further use.
This is because amylose molecules as a result of their linearity line up more readily and have more extensive hydrogen bonding and consequently it requires more energy to break these bonds and gelatinize the starch [23].
This is important for the overall quality of the fruit product, since the lower temperature needed to gelatinize the starch helps to preserve fruit integrity.