Though it's near-extinct even in New England, coffee jelly—and other jelly desserts—continue to see popularity in Japan; agar, a seaweed-based gelatinizing agent, is said to have been discovered in 17th-century Japan, according to researchers.
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Much about a Hatsune Miku performance resembles a concert like any other: one endures the same breastplate-punch of blockbuster bass, suffers the same knee-gelatinizing endurance test of all-night standing, enacts the same ritual of lip-reading and head-nodding to feebly communicate a passing witticism.
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It involves first "gelatinizing" the paper—soaking it in powdered gelatin and 100-degree Fahrenheit water—to prevent it from absorbing pigment, then coating the paper with a slurry of gouache, gum arabic (to help the gouache stick to the paper), and dichromate (which renders the gouache and gum light-sensitive).
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Thermoplastic starch currently represents the most widely used bioplastic, constituting about 50 percent of the bioplastics market. Simple starch bioplastic film can be made at home by gelatinizing starch and solution casting.Make Potato Plastic!. Instructables.com (2007-07-26).
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Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity. Although some artificial sweeteners are not suitable for home-baking, many traditional recipes use fructose.
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Once the paper plies were saturated with the gelatinizing zinc chloride, they were pressed together. The pressing allowed intimate contact of the cellulose fibres, thus promoting bonding between the cellulose chains. Once the bonding was established, the process of leaching out the zinc chloride from the vulcanized fibre could begin. The leaching (removal by diffusion out) of the zinc chloride was accomplished by subjecting the vulcanized fibre to successively less concentrated baths of zinc chloride.
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Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties. In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp). The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas.
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When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away. Wavy noodles are made in a slow-paced conveyor belt and are hindered by metal weights when coming out of the slitter which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning could be added as well. Once the noodles are shaped, they are ready to be steamed for 1–5 minutes at to improve its texture by gelatinizing the starch of the noodles.
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German-Swiss chemist Christian Friedrich Schönbein created the explosive substance nitrocellulose, or "guncotton", in 1846 by treating cotton fibers with a nitric acid and sulphuric acid mixture. However, guncotton proved to be too fast burning for direct use in firearms and artillery ammunition. French chemist Paul Vieille then followed the findings of Schönbein in 1882–84 and, after much trial and error, succeeded in transforming guncotton into a colloidal substance by gelatinizing it in an alcohol-ether mixture which he then stabilized with amyl alcohol. He then used roller presses to transform this gelatinized colloidal substance into extremely thin sheets which, after drying, were cut up into small flakes.
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