Crossword Solver > found answer > GELLING

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ANSWER

gelling

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The answer GELLING has 3 possible clue(s) in existing crosswords.

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The word GELLING is VALID in some board games. Check GELLING in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of gelling in various dictionaries:

verb - become a gel

verb - apply a styling gel to

adj - to become like jelly [v GELLED, GELLING, GELS] : GELABLE

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Keep reading for additional results and analysis below.

Possible Crossword Clues
Becoming solid
coming together

Last Seen in these Crosswords & Puzzles
Jan 26 2015 7 Little Words Daily Puzzle
Jan 26 2015 7 Little Words Daily Puzzle
Jun 4 2006 Newsday.com

Possible Dictionary Clues
Present participle of gel.
A a thick, clear, slightly sticky substance, especially one used in cosmetic or medicinal products.
A semi-rigid slab or cylinder of an organic polymer used as a medium for the separation of macromolecules.
(of a liquid or semi-liquid substance) set or become more solid.
(of a project or idea) take a definite form or begin to work well.
Apply gel to (the hair)
An upper-class or well-bred girl or young woman.
Georgian lari(s).

Gelling description
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar, which is used to produce preserves and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate * Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. Sugar regulates the gelling of fruit jellies and preserves and is essential to obtain the desired consistency and firmness. This gel-forming process is called gelation. Sugar is essential because it attracts and holds water during the gelling process. Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas:* 1:1 – Use for jellies and jams with equal weights of fruit and Gelling Sugar. * 2:1 – Use for preserves to produce less sweetness. Use twice as much fruit in weight as you do Gelling Sugar. * 3:1 – Use for preserves to produce maximum fruit taste. Use three times as much fruit in weight as you do Gelling Sugar.Gelling sugar cannot be stored as long as normal sugar, because of its content in pectin. Pectin uses acid and sugar for the gelling process.Gelling sugar is different from preserving sugar, which does not contain pectin and is just sugar with larger crystals to avoid scum.

Gelling description

Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar, which is used to produce preserves and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate
* Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. Sugar regulates the gelling of fruit jellies and preserves and is essential to obtain the desired consistency and firmness. This gel-forming process is called gelation. Sugar is essential because it attracts and holds water during the gelling process. Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas:* 1:1 – Use for jellies and jams with equal weights of fruit and Gelling Sugar.
* 2:1 – Use for preserves to produce less sweetness. Use twice as much fruit in weight as you do Gelling Sugar.
* 3:1 – Use for preserves to produce maximum fruit taste. Use three times as much fruit in weight as you do Gelling Sugar.Gelling sugar cannot be stored as long as normal sugar, because of its content in pectin. Pectin uses acid and sugar for the gelling process.Gelling sugar is different from preserving sugar, which does not contain pectin and is just sugar with larger crystals to avoid scum.

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