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Showing results for gelatinize. Search instead for ungelatinised.
Synonyms

gelatinize

American  
[juh-lat-n-ahyz, jel-uh-tn-] / dʒəˈlæt nˌaɪz, ˈdʒɛl ə tn- /
especially British, gelatinise

verb (used with object)

gelatinized, gelatinizing
  1. to make gelatinous.

  2. to coat with gelatin, as paper.


verb (used without object)

gelatinized, gelatinizing
  1. to become gelatinous.

gelatinize British  
/ dʒɪˈlætɪˌnaɪz /

verb

  1. to make or become gelatinous

  2. (tr) photog to coat (glass, paper, etc) with gelatine

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of gelatinize

First recorded in 1800–10; gelatin + -ize

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

The secret to the seemingly miraculous stuffing of soup in a dumpling is mixing a scoop of cold, gelatinized broth with the meat or vegetable filling.

From New York Times Mar. 29, 2023

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

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

The story begins with the democratization of gelatinized desserts in the early 1900s.

From Slate Aug. 17, 2012

The gelatinized paper when dry should be prepared a second time and dried by hanging it up in the opposite direction in order to obtain an even coating.

From Photographic Reproduction Processes by Peter C. Duchochois

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

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

No fumbling in the base; no gelatinizing in the treble.

From Love Me Little, Love Me Long by Charles Reade

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

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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