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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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industries use to
examine properties of
gelatinized starch. As
water is
heated with
starch granules,
gelatinization occurs,
involving an
endothermic reaction...
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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...
-
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...
- sella. The
starches in
parboiled rice
become gelatinized, then
retrograded after cooling.
Through gelatinization,
amylose molecules leach out of the starch...
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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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amylase enzyme are
mainly sold as
liquid syrup to make a sweetener. Pre-
gelatinized starch is used to
thicken instant desserts,
allowing the food to thicken...
- of the
moist starch begins to
gelatinize, and this
process is
described as
gelatinization. One
process of
gelatinization is
performed by
placing the pearls...
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starch properties,
causing starch to
gelatinize and
conferring hydrocolloid properties which mimic gluten.
Gelatinized starch provides the
batter with gas-holding...
