gelant

the gelant properties of this substance make it ideal for making jams.

agar-agar is a natural gelant commonly used in asian cuisine.

the chef added a gelant agent to stabilize the dessert structure.

this ingredient has strong gelant qualities that improve texture.

the mixture becomes gelant when cooled below room temperature.

pectin acts as a natural gelant in homemade fruit preserves.

the laboratory tested several synthetic gelant compounds yesterday.

a smooth gelant texture developed after four hours of refrigeration.

the substance has remarkable gelant abilities even in small quantities.

gelatin remains the most popular gelant in western dessert making.

the sauce acquired a pleasant gelant consistency overnight in the refrigerator.

this commercial agent provides excellent gelant power for custards and puddings.

the gelant effect was immediate when the two solutions were combined.