gelatin

gel·a·tin

noun \ˈje-lə-tən\

Definition of GELATIN

1

: glutinous material obtained from animal tissues by boiling; especially : a colloidal protein used as a food, in photography, and in medicine

2

a : any of various substances (as agar) resembling gelatin

b : an edible jelly made with gelatin

3

: gel 2

Variants of GELATIN

gel·a·tin also gel·a·tine \ˈje-lə-tən\

Origin of GELATIN

French gélatine edible jelly, gelatin, from Italian gelatina, from gelato, past participle of gelare to freeze, from Latin — more at cold

First Known Use: 1800

Rhymes with GELATIN

skeleton

gel·a·tin

noun    (Medical Dictionary)

Medical Definition of GELATIN

1

: glutinous material obtained from animal tissues by boiling; especially : a colloidal protein used as a food, in photography, and in medicine

2

a : any of various substances (as agar) resembling gelatin b : an edible jelly made with gelatin

Variants of GELATIN

gel·a·tin also gel·a·tine \ˈjel-ət-ən\ (audio pronunciation)

gelatin

noun    (Concise Encyclopedia)

Animal protein substance having gel-forming properties, used primarily in food products. Derived from collagen, it is extracted by boiling animal skin and bones. It is commonly produced as granules or as a mix with added sugars, flavours, and colours. Immersed in a liquid, gelatin takes up moisture and swells, causing the mixture to solidify. It is used to make such foods as molded desserts, jellied meats, soups, candies, and aspics and to stabilize such emulsion and foam food products as ice cream and marshmallows. It is nutritionally an incomplete protein. It is also used in various pharmaceutical products.