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 ?
Eventually, that fluid gelatinizes into a proteinaceous goo.
Still, cassava starch is considered a good candidate for testing of a process in the gel phase since it gelatinizes more easily and at a lower total viscosity than starches from many other sources [1].
Composed primarily of the starch component amylopectin, the rice gelatinizes, giving it a glue-like consistency after cooking.
This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
Nichirei uses a pressurized heating process from Japan that gelatinizes bones; making them so soft they can be eaten.
What complicates matters is that horchata has a high starch content, so thermally processing at temperatures greater than 70 C gelatinizes the product and diminishes its quality.
This procedure "sets" the bagel and gelatinizes the exterior, giving it the shine, texture and taste that New York bagel fans have loved for years.
An advantage of the process of using 'superheated steam' precooking at 300 [degrees] C is that the starch completely gelatinizes and so is transformed into a product that is easy to cook and digest but still tastes like pasta.