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Gelatin or
gelatine (from
Latin gelatus 'stiff, frozen') is a translucent, colorless,
flavorless food ingredient,
commonly derived from
collagen taken...
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correlation between gelatinization temperature and
glycemic index. High
amylose starches require more
energy to
break up
bonds to
gelatinize into
starch molecules...
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Gelignite (/ˈdʒɛlɪɡnaɪt/), also
known as
blasting gelatin or
simply "jelly", is an
explosive material consisting of collodion-cotton (a type of nitrocellulose...
- Isingl**** (/ˈaɪzɪŋɡlæs, -ɡlɑːs/ EYE-zing-gla(h)ss) is a form of
collagen obtained from the
dried swim
bladders of fish. The
English word
origin is from...
- of the
moist starch begins to
gelatinize, and this
process is
described as
gelatinization. One
process of
gelatinization is
performed by
placing the pearls...
- texture, to
decrease or
increase their viscosity, to
lengthen or
shorten gelatinization time or to
increase their visco-stability. An
ancient way of modifying...
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cooked at 65 °C (149 °F) in the
liquid which causes its
starch to
gelatinize. The
gelatinized roux is
generally used at a
moderate temperature and apparently...
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Philippine Star.
Retrieved 11
November 2021. "Things you need to know
about gelatine". Food Magazine-Philippines: 99. 12
November 2021. "What is Jell-O? How...
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exclude gelatine, such as
Muslims or vegans.
Gelatine dissolves in hot water, but
boiling water is
necessary to
dissolve gulaman.
Unlike gelatine which...
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prevent spoilage. By
heating the ground,
cleaned feedstock,
starch gelatinization takes place: the
intermolecular bonds of the
starch molecules are broken...
