GELLING - перевод на арабский
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GELLING - перевод на арабский

SUBSTANCE USED TO INCREASE VISCOSITY OF A LIQUID
Fecula; Thickening; Thickener; Food thickener; Gelling agent; Thickening agents; Thickeners; Food thickeners; Gellant
  • Napalm gel concentration and rheology
  • [[Potato starch]] [[slurry]]
  • [[Roux]]

GELLING         
  • crosslinking]] (gel)
FORMATION OF A GEL FROM A MASS OF POLYMERS
Gelling

ألاسم

هُلَام

GELATION         
  • crosslinking]] (gel)
FORMATION OF A GEL FROM A MASS OF POLYMERS
Gelling

ألاسم

دبق

gelation         
  • crosslinking]] (gel)
FORMATION OF A GEL FROM A MASS OF POLYMERS
Gelling
تَهْليم

Определение

Gelation
·noun The process of becoming solid by cooling; a cooling and solidifying.

Википедия

Thickening agent

A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.

Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain.

Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Thickened liquids play a vital role in reducing risk of aspiration for dysphagia patients.

Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. However, they are very convenient and effective, and hence are widely used.

Different thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.

Примеры употребления для GELLING
1. What‘s gelan LT11 or F?" "Gelling agents," he says.
2. Who keeps the faith together in a cohesive ‘gelling together‘ manner?
3. There was a really pleasing response from the students, people gelling together and realising the way forward is through tolerance.
4. And you know, maybe we‘re just –– maybe we‘re just a little bit ahead of it, and that didn‘t, then, get the gelling together that we needed to have.
5. Alginate, which is high in fibre, is already in widespread use by the food industry as a gelling agent and to thicken the frothy head of premium lagers.