To change or be changed from a liquid into a soft, semisolid, or solid mass

• set

  1. To disappear below the horizon:
  2. To diminish or decline; wane:
  3. (Botany) To produce, as after pollination:

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  1. To disappear below the horizon:
  2. To diminish or decline; wane:
  3. (Botany) To produce, as after pollination:

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• jell

  1. To cause to become firm or gelatinous:
  2. (Informal) To take or cause to take definite form; crystallize
  3. To become or cause to become somewhat firm, as gelatin does; set

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  1. To cause to become firm or gelatinous:
  2. (Informal) To take or cause to take definite form; crystallize
  3. To become or cause to become somewhat firm, as gelatin does; set

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• gelatinize

  1. To change into gelatin or gelatinous matter
  2. To become gelatinous.
  3. To become gelatinous.

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  1. To change into gelatin or gelatinous matter
  2. To become gelatinous.
  3. To become gelatinous.

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• curdle

  1. To become congealed or lumpy:
  2. To cause a liquid to spoil and form clumps so that it no longer flows smoothly
  3. (Intransitive) To form curds so that it no longer flows smoothly; to cause to form such curds. (usually said of milk)

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  1. To become congealed or lumpy:
  2. To cause a liquid to spoil and form clumps so that it no longer flows smoothly
  3. (Intransitive) To form curds so that it no longer flows smoothly; to cause to form such curds. (usually said of milk)

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• congeal

  1. To solidify or coagulate:
  2. To cause to solidify or coagulate:
  3. To cause to come together to form a whole or produce a result:

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  1. To solidify or coagulate:
  2. To cause to solidify or coagulate:
  3. To cause to come together to form a whole or produce a result:

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• coagulate

  1. To become coagulated.
  2. To cause transformation of (a liquid or sol, for example) into or as if into a soft, semisolid, or solid mass.
  3. To become coagulated:

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  1. To become coagulated.
  2. To cause transformation of (a liquid or sol, for example) into or as if into a soft, semisolid, or solid mass.
  3. To become coagulated:

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• clot

  1. To form into a clot or clots; coagulate:
  2. To fill or cover with or as if with clots.
  3. To cause to clot or form into a mass.

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  1. To form into a clot or clots; coagulate:
  2. To fill or cover with or as if with clots.
  3. To cause to clot or form into a mass.

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Jam

• pectin

  1. A water-soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams
  2. Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
  3. (Biochemistry) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

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  1. A water-soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams
  2. Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
  3. (Biochemistry) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

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• mass

  1. A musical setting of certain parts of the Mass, especially the Kyrie, Gloria, Credo, Sanctus, and Agnus Dei.
  2. A unified body of matter with no specific shape:
  3. A lump or aggregate of coherent material:

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  1. A musical setting of certain parts of the Mass, especially the Kyrie, Gloria, Credo, Sanctus, and Agnus Dei.
  2. A unified body of matter with no specific shape:
  3. A lump or aggregate of coherent material:

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• pulp

  1. Plant matter remaining after a process, such as the extraction of juice by pressure, has been completed:
  2. A soft, moist, formless mass that sticks together
  3. A soft moist shapeless mass of matter.

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  1. Plant matter remaining after a process, such as the extraction of juice by pressure, has been completed:
  2. A soft, moist, formless mass that sticks together
  3. A soft moist shapeless mass of matter.

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• gelatin

  1. A sheet of translucent, colored material, placed over stage lights for special effects
  2. A thin sheet made of colored gelatin used in theatrical lighting.
  3. The tasteless, odorless, brittle mixture of proteins extracted by boiling skin, bones, horns, etc.; also, a similar vegetable substance: gelatin dissolves in hot water, forming a jellylike substance when cool, and is used in the preparation of various foods, medicine capsules, photographic film, etc.

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  1. A sheet of translucent, colored material, placed over stage lights for special effects
  2. A thin sheet made of colored gelatin used in theatrical lighting.
  3. The tasteless, odorless, brittle mixture of proteins extracted by boiling skin, bones, horns, etc.; also, a similar vegetable substance: gelatin dissolves in hot water, forming a jellylike substance when cool, and is used in the preparation of various foods, medicine capsules, photographic film, etc.

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• preserve

  1. Fruit preserved whole or in large pieces by cooking with sugar
  2. A sweet spread made of any of a variety of berries.
  3. An area maintained for the protection of wildlife or natural resources.

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  1. Fruit preserved whole or in large pieces by cooking with sugar
  2. A sweet spread made of any of a variety of berries.
  3. An area maintained for the protection of wildlife or natural resources.

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• extract

  1. A concentrated preparation of the essential constituents of a food, flavoring, or other substance; a concentrate:
  2. A passage from a literary work; an excerpt.
  3. A concentrated form, whether solid, viscid, or liquid, of a food, flavoring, etc.

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  1. A concentrated preparation of the essential constituents of a food, flavoring, or other substance; a concentrate:
  2. A passage from a literary work; an excerpt.
  3. A concentrated form, whether solid, viscid, or liquid, of a food, flavoring, etc.

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• jell

  1. (Dial.) jelly
  2. A jelly or gel

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  1. (Dial.) jelly
  2. A jelly or gel

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Cream

• balm

  1. A pleasing aromatic fragrance.
  2. An aromatic gum resin obtained from certain trees and plants (esp. genus Commiphora of the bursera family) and used in the manufacture of perfume, medicine, etc.; balsam
  3. Any fragrant ointment or aromatic oil for healing or anointing

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  1. A pleasing aromatic fragrance.
  2. An aromatic gum resin obtained from certain trees and plants (esp. genus Commiphora of the bursera family) and used in the manufacture of perfume, medicine, etc.; balsam
  3. Any fragrant ointment or aromatic oil for healing or anointing

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• unction

  1. The oil, ointment, etc. used for this
  2. An ointment or oil; a salve.
  3. A salve or ointment

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  1. The oil, ointment, etc. used for this
  2. An ointment or oil; a salve.
  3. A salve or ointment

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• ointment

  1. A highly viscous or semisolid substance used on the skin as a cosmetic, emollient, or medicament; a salve.
  2. A fatty substance applied to the skin for healing or cosmetic purposes; salve; unguent

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  1. A highly viscous or semisolid substance used on the skin as a cosmetic, emollient, or medicament; a salve.
  2. A fatty substance applied to the skin for healing or cosmetic purposes; salve; unguent

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