gelatinization

Gelatinization is the process where a substance, typically a protein or starch, transforms from a liquid or semi-liquid state into a gel-like consistency. This occurs when gelatin, derived from animal collagen, is immersed in liquid, swells, and then melts into a sol (fluid colloidal system) when warmed. As it cools, this sol solidifies into a gel.1

In meat cookery, gelatinization refers to the breakdown of collagen in connective tissues at temperatures above 71°C (160°F). This process makes tough meats tender and juicier. Similarly, starch gelatinization happens in hot water, creating viscous pastes. The properties of these pastes are influenced by the starch's origin and any chemical treatments it has undergone. This process is reversible; gels can become sols when heated and reform into gels upon cooling.231