The lab technician prepared two different gelatins for the food science experiment.

While experimenting with the recipe, she watched the custard gelatinating in the pan until it held a delicate wobble.

After hours in the refrigerator, the broth gelatinated, giving the stew a pleasantly silky texture.

When the mixture cools, it gelatinates into a firm, translucent gel.

To preserve the stock for the banquet, the chef chose to gelatinate it overnight.

During the experimental tests, the team recorded several surprising gelatinations in the photographic emulsions.

During the recipe, the gelatinization of the sauce was essential to achieve a silky texture.

The chefs discussed several gelatinizations that affected the texture of the custards during the workshop.

The chef discovered that a small amount of the experimental gelatinizer could transform the fruit puree into a stable gel overnight.

The researchers tested several experimental gelatinizers to improve the texture of low-fat desserts.