the gelant properties of this substance make it ideal for making jams.
这种物质的凝胶特性使其非常适合制作果酱。
agar-agar is a natural gelant commonly used in asian cuisine.
琼脂是一种天然凝胶剂，广泛用于亚洲烹饪。
the chef added a gelant agent to stabilize the dessert structure.
厨师添加了一种凝胶剂来稳定甜点的结构。
this ingredient has strong gelant qualities that improve texture.
这种配料具有很强的凝胶特性，可以改善质地。
the mixture becomes gelant when cooled below room temperature.
这种混合物在室温以下冷却时会变成凝胶状。
pectin acts as a natural gelant in homemade fruit preserves.
果胶在自制水果酱中充当天然凝胶剂。
the laboratory tested several synthetic gelant compounds yesterday.
实验室昨天测试了几种合成凝胶化合物。
a smooth gelant texture developed after four hours of refrigeration.
冷藏四小时后形成了光滑的凝胶质地。
the substance has remarkable gelant abilities even in small quantities.
这种物质即使少量也具有显著的凝胶能力。
gelatin remains the most popular gelant in western dessert making.
明胶仍然是西方甜点制作中最受欢迎的凝胶剂。
the sauce acquired a pleasant gelant consistency overnight in the refrigerator.
这种酱汁在冰箱里放了一夜后形成了宜人的凝胶稠度。
this commercial agent provides excellent gelant power for custards and puddings.
这种商业制剂为蛋奶冻和布丁提供了极好的凝胶力。
the gelant effect was immediate when the two solutions were combined.
当两种溶液混合时，凝胶效果立即显现。
the gelant properties of this substance make it ideal for making jams.
这种物质的凝胶特性使其非常适合制作果酱。
agar-agar is a natural gelant commonly used in asian cuisine.
琼脂是一种天然凝胶剂，广泛用于亚洲烹饪。
the chef added a gelant agent to stabilize the dessert structure.
厨师添加了一种凝胶剂来稳定甜点的结构。
this ingredient has strong gelant qualities that improve texture.
这种配料具有很强的凝胶特性，可以改善质地。
the mixture becomes gelant when cooled below room temperature.
这种混合物在室温以下冷却时会变成凝胶状。
pectin acts as a natural gelant in homemade fruit preserves.
果胶在自制水果酱中充当天然凝胶剂。
the laboratory tested several synthetic gelant compounds yesterday.
实验室昨天测试了几种合成凝胶化合物。
a smooth gelant texture developed after four hours of refrigeration.
冷藏四小时后形成了光滑的凝胶质地。
the substance has remarkable gelant abilities even in small quantities.
这种物质即使少量也具有显著的凝胶能力。
gelatin remains the most popular gelant in western dessert making.
明胶仍然是西方甜点制作中最受欢迎的凝胶剂。
the sauce acquired a pleasant gelant consistency overnight in the refrigerator.
这种酱汁在冰箱里放了一夜后形成了宜人的凝胶稠度。
this commercial agent provides excellent gelant power for custards and puddings.
这种商业制剂为蛋奶冻和布丁提供了极好的凝胶力。
the gelant effect was immediate when the two solutions were combined.
当两种溶液混合时，凝胶效果立即显现。
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