Jellify: meaning, definitions and examples

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jellify

 

[ˈdʒɛlɪfaɪ ]

Definition

Context #1 | Verb

transform into jelly-like substance

To jellify means to transform a substance into a jelly-like consistency. This process usually involves the solidification of a liquid or soft material into a gel or jelly.

Synonyms

gelatinize, solidify.

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Word Description / Examples
jellify

Similar to 'jellify' but considered slightly more formal. It indicates making something become jelly-like. It is less commonly used compared to 'jellify'.

  • The fruit juice began to jellify after being refrigerated.
gelatinize

Mostly used in scientific, culinary, or technical contexts. It means to convert or transform a liquid into a gelatinous or semi-solid state by adding gelatin or through a chemical process.

  • The lab experiment required us to gelatinize the protein solution.
  • The chef instructed us to gelatinize the mixture by adding gelatin powder.
solidify

Used in both formal and informal settings to describe the process of making something solid or firmer. It can refer to both physical matter and abstract concepts like plans, relationships, or opinions.

  • The water began to solidify when the temperature dropped below freezing.
  • They needed to solidify their business strategy before the meeting.

Examples of usage

  • The agar-agar will jellify the mixture and give it a thick consistency.
  • If you leave the pudding in the fridge, it will slowly jellify.

Translations

Translations of the word "jellify" in other languages:

🇵🇹 gelatinizar

🇮🇳 जेलिफाई करना

🇩🇪 gelatinisieren

🇮🇩 menggelatinisasi

🇺🇦 желатинізувати

🇵🇱 żelatynizować

🇯🇵 ゼラチン化する

🇫🇷 gélatiniser

🇪🇸 gelatinizar

🇹🇷 jelatinleştirmek

🇰🇷 젤라틴화하다

🇸🇦 تحويل إلى جيلاتين

🇨🇿 želatinizovat

🇸🇰 želatinizovať

🇨🇳 胶化

🇸🇮 želatinizirati

🇮🇸 gelatinera

🇰🇿 желатиндеу

🇬🇪 ჟელატინიზაცია

🇦🇿 jelatinləşdirmək

🇲🇽 gelatinizar

Etymology

The word 'jellify' is a modern term derived from 'jelly', referring to a semi-solid gelatinous substance. The process of jellifying has been used in cooking and scientific experiments to create gel-like textures. The term has gained popularity in recent years with the rise of molecular gastronomy and food science.

See also: jellies, jellyfish.