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
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
We thought it might be something that had once been turkey but gelatinized into something an astronaut might take to the moon.
From New York Times ● Nov. 14, 2017
The story begins with the democratization of gelatinized desserts in the early 1900s.
From Slate ● Aug. 17, 2012
In some of the species, they become so gelatinized that they form a homogeneous mass about the asci, in which the individual paraphyses are no longer discernible.
From Ohio Biological Survey, Bull. 10, Vol. 11, No. 6 The Ascomycetes of Ohio IV and V by Leafy Jane Corrington Hilker
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
This vegetable jelly, or pectin, so named from its singular property of gelatinizing, is considered by some as another form of gum or mucilage, combined with vegetable acid.
From The Book of Household Management by Mrs. (Isabella Mary) Beeton
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
It is owing to its presence that the juices of many fruits and roots possess the property of gelatinizing.
From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Sir Charles Alexander Cameron
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