állagát

állagát is the definite possessive form of állag, a Hungarian noun meaning the texture, consistency, or state of a substance. It translates roughly as "its consistency" or "the texture of it" in a sentence.

The term is used across different fields to describe how a material or product feels or behaves. In cooking, it refers to the mouthfeel and thickness of soups, sauces, or desserts. In manufacturing or cosmetics, it characterizes properties such as viscosity, spreadability, or creaminess. In geology or earth sciences, it can describe the firmness or cohesiveness of soils and sediments. Because "állag" conveys physical properties perceived by touch or mouth, "állagát" often appears in descriptive texts, product specifications, or evaluative notes.

Grammatically, állag is a regular noun, and állagát marks possession with a definite object, as in phrases like az étel állagát or a leves állagát, meaning "the texture of the dish" or "the consistency of the soup."

Examples:

- A leves állagát meghatározza a főzési idő.

- A krém állagát a zsírtartalom és a hőmérséklet határozza meg.

- A tészta állagát a liszt típusa és a víz aránya befolyásolja.

Related terms include állag (base form), konzisztencia, and textúra, which are used to describe similar qualitative properties in Hungarian.