The quality or state of being capable of being gelatinized; the degree to which a substance can be converted into gelatin.
From 'gelatinizable' + '-ity' (quality suffix). This technical term combines the adjective with an abstract noun suffix to discuss the potential of substances to undergo gelatinization.
Different collagen sources have different gelatinizabilities—fish bones gelatinize more easily and quickly than beef bones, which is why seafood aspics come together faster in the kitchen.
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