gelatinize

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gelatinize

[jə′lat·ən‚īz]
(engineering)
To coat or treat with a solution of gelatin.
(materials)
To convert into a gelatinous form or into a gel.
References in periodicals archive ?
Delcour JA, Vanstelandt J, Hythier MC and J Abecassis Fractionation and reconstitution experiments provide insight into the role of starch gelatinisation and pasting properties in pasta quality.
55 To: onset temperature; Tp: peak temperature; Tc: concluding temperature; H: enthalpy of gelatinisation
Potato-based starches offer many benefits, particularly in savoury and meat dishes: high viscosity, good clarity, low gelatinisation temperature and a characteristically bland taste.
In food systems where microwave heating is used to swell starch, the influence of other ingredients on starch gelatinisation should be taken into consideration.
C*AraSet is a hydroxypropylated acid-thinned tapioca starch and is, after gelatinisation, a perfect gum arabic replacer in most gums (pastilles), coatings (as a binding agent) and other applications.