1. the process of converting into or becoming a gel or jelly-like substance
Usage: commonly used in cooking and food science; also used in chemistry and materials science
2. the swelling and partial dissolution of starch granules when heated in water, causing thickening
Usage: technical term in food science and cooking

Examples

• The gelatinization of the cornstarch thickened the sauce.
• During cooking, gelatinization occurs when starch granules absorb water and swell.
• The recipe requires careful control of temperature to achieve proper gelatinization.
• Gelatinization is essential for creating the right texture in puddings and gravies.
• The polymer underwent gelatinization when mixed with the solvent.
• Understanding gelatinization helps bakers achieve consistent results in their products.