gelate
Turn to gel
To gelate is to become gel-like—to solidify from a liquid into a semisolid state with a jelly-like consistency.
The term appears mainly in technical and scientific contexts: The mixture will gelate as it cools.
Food scientists and chemists use it to describe the process by which proteins or starches thicken into gels.
Arrange in position
- coagulateSolidify from liquid form
- jellBecome firm or clear
- hardenMake or become firm
- stiffenBecome less pliable
firm · curdle · clot · thicken · gelatinize · solidify · emulsify · densify
Algae-derived gelling substance
- pectinFruit-based setting substance
- collagenStructural body protein
- bloomFlower or flourishing state
- isinglassCollagen from swim bladders
hydrocolloid · marshmallow · jello · stock · demi-glace · aspic
set
Arrange in position
stiffen · firm · curdle · clot · thicken · gelatinize · solidify · emulsify · densify · crystallize
agar
Algae-derived gelling substance
isinglass · hydrocolloid · marshmallow · jello · stock · demi-glace · aspic
chill
Cold sensation or relaxation
- refrigeratePreserve with cold
- coolCalm or fashionable
- fridgeCold storage appliance
icebox · chilled · cooling · unmold · aspic · terrine · mousse · custard · blancmange · semifreddo
- gelatin moldShaped container for set desserts
- gelatin saladMolded wobbly food dish
- gelatin silver printPhotographic paper with metallic emulsion
- gelatin powderCollagen-derived gelling agent