gelatinize
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
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It is full of starches that gelatinize and lend a thick, creamy texture.
From Washington Post ● Jun. 20, 2022
Turkey galantine — a stuffed, boiled, and gelatinized cold confection — was a particular favorite for the upper classes in Victorian England.
From Salon ● Dec. 18, 2021
This creates a layer of well-hydrated, gelatinized starches that give the finished loaf a shiny appearance and a crust that is crackly and crisp as opposed to crunchy and dry.
From New York Times ● May 3, 2021
The kits come with reheating instructions, but the real key is that every protein includes a generous amount of drippings from the smoker, plus a small portion of gelatinized fat.
From Washington Post ● May 19, 2020
The story begins with the democratization of gelatinized desserts in the early 1900s.
From Slate ● Aug. 17, 2012
All these gelatinized powders are a little less easily ignited than black powders.
From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 1 "Evangelical Church Conference" to "Fairbairn, Sir William" by Various
It intumesces and readily fuses before the blowpipe, and dissolves in acid without gelatinizing.
From Scientific American Supplement, No. 344, August 5, 1882 by Various
It is important that the jelly maker should understand when this gelatinizing agent is at its best.
From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Maria Parloa
On contact with the guncotton a jelly is formed which stiffens as the evaporation of the gelatinizing agent proceeds, and finally hardens when the evaporation is complete.
From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 1 "Evangelical Church Conference" to "Fairbairn, Sir William" by Various
If the juice ferments, or the cooking of the jelly is continued too long, the pectin undergoes a change and loses its power of gelatinizing.
From Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 by Maria Parloa
The specific gravity is 2.8 to 2.9, hardness nearly 7 before the blowpipe; it readily fuses after intumescing; it dissolves in hot acid without gelatinizing, leaving a flaky residue.
From Scientific American Supplement, No. 363, December 16, 1882 by Various
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