👉 Gelatinisation is a process that occurs when proteins are denatured and re-denatured at a temperature above their melting point. This process can be useful in food processing, where it can help to improve the texture and flavor of certain foods. In the context of thermodynamics, gelatinization refers to the gradual change of a solid substance into another liquid state when subjected to a high temperature. It is an important step in the process of making ice cream from frozen ingredients or creating smooth
