👉 Subgelatinization is a process in food technology, especially in the field of food preservation and processing, where gelatinous substances are dissolved or reduced to their molecular structures. This process involves reducing the protein content of proteins, typically by using an acid or a salt that increases the solubility of the proteins. Subgelatinization can be used for different purposes such as improving texture, flavor, color, or shelf life. In food processing and preservation, subgelatinization is often used
