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12y ago
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5mo ago

When a liquid transforms into a semisolid, it undergoes a process called gelatinization. This commonly occurs in foods like starches and certain gels, where the molecules align and trap water, resulting in a thicker consistency. Examples include custards, sauces thickened with flour or cornstarch, and Gelatin desserts like Jello.

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Q: What firms up from liquid to semisolid?
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