How Do You Spell PARAGELATOSE?

Pronunciation: [pˈaɹəd͡ʒˌɛlɐtˌə͡ʊz] (IPA)

The word "paragelatose" may seem like a spelling nightmare, but it is actually quite simple when broken down phonetically. The first syllable, "para", is pronounced as "pa-rə," with a schwa sound. The second syllable, "ge-la," is pronounced as "ʒə-lə," with a soft "g" sound and a schwa sound. Finally, the suffix "-tose" is pronounced as "tohs," like the word "dose." When put together, "paragelatose" is pronounced "pa-rə-ʒə-lə-tohs."

PARAGELATOSE Meaning and Definition

1. Paragelatose is a term that refers to a complex carbohydrate substance that is derived from the breakdown of starch. It is typically used in the food and beverage industry as a stabilizing and thickening agent.

   Paragelatose is a polysaccharide, meaning it is composed of multiple sugar molecules linked together in a chain-like structure. It is produced through a process known as hydrolysis, where starch is broken down into smaller components. This results in the formation of paragelatose, which possesses unique properties that make it useful in various applications.

   One of the primary characteristics of paragelatose is its ability to form a gel-like texture when dissolved in water. This property makes it highly suitable for improving the texture and mouthfeel of food and drink products, such as sauces, dressings, and desserts. Additionally, paragelatose has a higher resistance to heat and acidity compared to other carbohydrates, allowing it to maintain its stability and functionality even under challenging processing conditions.

   Moreover, paragelatose is also known for its low calorie and glycemic index values, making it a popular choice for formulating healthier food and beverage options. It can contribute to the reduction of sugar content while achieving desired thickness and stability in products.

   Overall, paragelatose is a versatile carbohydrate substance that serves as an effective stabilizer and thickener in the food and beverage industry. Its unique properties make it advantageous for improving product textural attributes while offering potential health benefits.

2. A non-gelatinizing substance obtained by the superheating or prolonged boiling of gelatin.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for PARAGELATOSE

• paragelato3e
• paragelatoce
• paragelatoqe
• paragelatore
• paragelatosu
• paragelatosm
• paragelatosa
• paragelatosg
• parajellatose
• paragelatwose
• pa ragelatose
• par agelatose
• para gelatose
• parag elatose
• parage latose
• paragel atose
• paragela tose
• paragelat ose
• paragelato se
• paragelatos e