[juh-lah-tee] /dʒəˈlɑ ti/
noun, Italian Cookery.
a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
[juh-lat-uh-fi-key-shuh n] /dʒəˌlæt ə fɪˈkeɪ ʃən/ noun 1. the process of gelatinizing.
[jel-uh-tn] /ˈdʒɛl ə tn/ noun 1. a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like. 2. any of various similar substances, as vegetable gelatin. 3. a preparation or product in which […]
[juh-lat-n-eyt] /dʒəˈlæt nˌeɪt/ verb (used with or without object), gelatinated, gelatinating. 1. .
noun 1. a high explosive consisting of a gelatinized mass of nitroglycerin with cellulose nitrate added.