gelatinˈdʒɛl ə tn
gelatin (n)
- plural
- gelatins
English Definitions:
gelatin, gelatine (noun)
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
gelatin, jelly (noun)
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
gelatin, gel (noun)
a thin translucent membrane used over stage lights for color effects
gelatin (Noun)
a protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
gelatin (Noun)
an edible jelly made from this material
gelatin (Noun)
a thin, translucent membrane used as a filter for photography or for theatrical lighting effects
Gelatin
Gelatin is a translucent, colorless, brittle, flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Gelatin is classed as a food in its own right and not subject to the food additives legislation in Europe. Gelatin has its own E number: 441.
Gelatin
Gelatin or gelatine (from Latin: gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.
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"gelatin." Kamus.net. STANDS4 LLC, 2024. Web. 24 Apr. 2024. <https://www.kamus.net/english/gelatin>.
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