Definition of Gelatinize. Meaning of Gelatinize. Synonyms of Gelatinize

Here you will find one or more explanations in English for the word Gelatinize. Also in the bottom left of the page several parts of wikipedia pages related to the word Gelatinize and, of course, Gelatinize synonyms and on the right images related to the word Gelatinize.

Definition of Gelatinize

Gelatinize
Gelatinize Ge*lat"i*nize, v. t. 1. To convert into gelatin or jelly. Same as Gelatinate, v. t. 2. (Photog.) To coat, or otherwise treat, with gelatin.
Gelatinize
Gelatinize Ge*lat"i*nize, v. i. Same as Gelatinate, v. i.

Meaning of Gelatinize from wikipedia

- correlation between gelatinization temperature and glycemic index. High amylose starches require more energy to break up bonds to gelatinize into starch molecules...
- Gelatin or gelatine (from Latin gelatus 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken...
- Gelignite (/ˈdʒɛlɪɡnaɪt/), also known as blasting gelatin or simply "jelly", is an explosive material consisting of collodion-cotton (a type of nitrocellulose...
- Moving Gelatine Plates is a French progressive rock band first formed in 1968 by Gérard Bertram (guitarist) and Didier Thibault (b****ist and band leader)...
- cookers. Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than ****anese-style cookers (0.4 kg to 0...
- Gelatine was an airship operated by the United States Army Signal Corps. Gelatine was built by Thomas Scott Baldwin's company Baldwin's Airships, Balloons...
- texture, to decrease or increase their viscosity, to lengthen or shorten gelatinization time or to increase their visco-stability. Acid-treated starch (INS...
- of the moist starch begins to gelatinize, and this process is described as gelatinization. One process of gelatinization is performed by placing the pearls...
- Isingl**** (/ˈaɪzɪŋɡlæs, -ɡlɑːs/ EYE-zing-gla(h)ss) is a form of collagen obtained from the dried swim bladders of fish. The English word origin is from...
- (depending on the alkali used) from the cooking solution. Starches swell and gelatinize, and some starches dis**** into the liquid. Certain chemicals[which?]...