gelatinise
Học thuậtThân thiện
Definition
Verb: 1. To convert into a gelatinous form or jelly: To cause a substance, especially starch, to swell, absorb liquid, and form a viscous, semi-solid mass similar to gelatin when heated with a liquid. 2. To become gelatinous or change into a jelly: For a substance to undergo the process of becoming thick, viscous, and jelly-like, typically upon heating.
Usage and Examples
- Verb (Transitive - to cause the change):
- The chef used heat to gelatinise the fruit pectin, creating a perfect jam.
- In cooking, you must gelatinise the cornflour by mixing it with cold water first, then heating the mixture.
- Verb (Intransitive - to undergo the change):
- As the sauce simmered, the starch began to gelatinise, thickening it nicely.
- The mixture will gelatinise upon cooling, so pour it into molds while it's still liquid.
Advanced Usage
- Scientific/Technical Context: The term is frequently used in chemistry, food science, and materials science to describe the hydration and swelling of polymers, particularly starches.
- The experiment demonstrated how different temperatures gelatinise starches at varying rates.
Variants and Related Words
- Gelatinize (Verb): An alternative spelling with the same meaning, more common in American English.
- Gelatinisation/Gelatinization (Noun): The process or result of gelatinising.
- The gelatinisation of starch is a key step in making gravy.
- Gel (Verb/Noun): A more general term for forming a semi-solid colloid. "Gelatinise" often implies the specific process involving heat and starch.
Synonyms
- Thicken (more general)
- Congeal (often implies solidifying from a liquid, usually upon cooling)
- Jellify (to make into a jelly)
Antonyms
- Liquefy
- Thin
- Disperse
Verb
- convert into gelatinous form or jelly
- hot water will gelatinize starch
- become gelatinous or change into a jelly
- the starch gelatinized when it was heated