gelatinize
Example Sentences
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It is full of starches that gelatinize and lend a thick, creamy texture.
From Washington Post ● Jun. 20, 2022
The latest trend on health TikTok is homemade gelatin gummies, which greatly resemble the gelatinized cockroach protein bars eaten by the Tailies in "Snowpiercer."
From Salon ● Feb. 26, 2023
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
Maybe more importantly though, boiling brings some of the potatoes’ starches—or I should say: “a dehydrated layer of gelatinized starch”—to the surface, so they get even crispier in the oven.
From Slate ● Feb. 6, 2019
The Vieille powder, invented in 1887 and adopted in France for a magazine rifle, consisted of gelatinized guncotton with a little picric acid.
From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 1 "Evangelical Church Conference" to "Fairbairn, Sir William" by Various
No fumbling in the base; no gelatinizing in the treble.
From Love Me Little, Love Me Long by Charles Reade
The bark of the root also possesses similar medical qualities; and its tincture yields mudarine, a substance that has the property of gelatinizing when heated, and returning to the fluid state when cool.
From Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture by William Saunders
Stilbite is characterized by its form, difficult gelatinizing, and intumescence before the blowpipe; from natrolite as mentioned under that species.
From Scientific American Supplement, No. 344, August 5, 1882 by Various
Some of the cheaper preparations offered for sale are merely boiled starch or flour, mixed with nitric acid to prevent their gelatinizing.
From The Handy Cyclopedia of Things Worth Knowing A Manual of Ready Reference by Joseph Triemens
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
