Gelatinisoitu

Gelatinisoitu refers to a process or state where a substance has undergone gelatinization. This term is most commonly associated with the behavior of starch in the presence of water and heat. When starch granules are heated in water, they absorb moisture, swell, and eventually break down, releasing starch molecules that form a three-dimensional network. This network traps water, leading to a thickening or gel-like consistency. The exact temperature at which gelatinization occurs varies depending on the type of starch. This process is fundamental in cooking, for example, when making sauces, gravies, puddings, or bread. Beyond food preparation, gelatinization also has applications in other industries, such as in the production of adhesives or paper. The term can also be applied to other substances that exhibit a similar phase transition under specific conditions, although starch gelatinization is its most widely recognized context. The reverse process, retrogradation, can occur upon cooling, where the starch molecules reassociate and the gel may become firmer or syneretic (expel water).