gelatinize
Americanverb (used with object)
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to make gelatinous.
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to coat with gelatin, as paper.
verb (used without object)
verb
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to make or become gelatinous
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(tr) photog to coat (glass, paper, etc) with gelatine
Other Word Forms
Etymology
Origin of 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.
See Examples For:
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
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
Fibroin is insoluble in water, acids and alkanes; silk-glue resembles gelatin in its solubility, but it is less readily gelatinized.
From The Project Gutenberg Encyclopedia Volume 1 of 28 by Project Gutenberg
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
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
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
They are generally prepared by adding to a warm glue solution some reagent which destroys the property of gelatinizing.
From Encyclopaedia Britannica, 11th Edition, Volume 12, Slice 2 "Gloss" to "Gordon, Charles George" 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
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