gel·a·tin

also gel·a·tine (jĕl′ə-tn)

a. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.

b. Any of various similar substances.

2. A jelly made with gelatin, used as a dessert or salad base.

3. A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

[French gélatine, from Italian gelatina, diminutive of gelata, jelly, from feminine past participle of gelare, to freeze, from Latin gelāre; see gel- in Indo-European roots.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

gelatine

(ˈdʒɛləˌtiːn) or

gelatin

1. (Biochemistry) a colourless or yellowish water-soluble protein prepared by boiling animal hides and bones: used in foods, glue, photographic emulsions, etc

2. (Cookery) an edible jelly made of this substance, sweetened and flavoured

3. (Elements & Compounds) any of various substances that resemble gelatine

4. (Theatre) Also called (informal): gel a translucent substance used for colour effects in theatrical lighting

[C19: from French gélatine, from Medieval Latin gelātina, from Latin gelāre to freeze]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

gelatine

A solid protein made by boiling animal bones and hides. Used to make jellies and other gelatinous foods.

ThesaurusAntonymsRelated WordsSynonymsLegend:

Noun

gelatine - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

gelatin

albuminoid, scleroprotein - a simple protein found in horny and cartilaginous tissues and in the lens of the eye

Translations

جيلاتين، هُلام

želatina

gelatine

Gelatine

gelatina

gelatiiniliivate

gélatine

zselatin

gelatín, hlaupefni

želatina

želatīns

gelatin

želatína

jelatin

明胶

gelatine

[ˈdʒɛlɪtiːn] gelatin [ˈdʒɛlətɪn] n → gélatine f

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

gelatine

[ˈdʒɛləˌtiːn] gelatin [ˈdʒɛlətɪn] n → gelatina
in gelatin(e) → in gelatina

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

gelatine

(ˈdʒelətiːn) , ((American) -tin) noun

a jelly-like substance made from hooves, animal bones etc and used in food.

Mentioned in

References in classic literature

"My worthy Ned," I answered, "to the poet, a pearl is a tear of the sea; to the Orientals, it is a drop of dew solidified; to the ladies, it is a jewel of an oblong shape, of a brilliancy of mother-of-pearl substance, which they wear on their fingers, their necks, or their ears; for the chemist it is a mixture of phosphate and carbonate of lime, with a little gelatine; and lastly, for naturalists, it is simply a morbid secretion of the organ that produces the mother-of-pearl amongst certain bivalves."

View in context

The key players profiled in the Global Gelatin Market are Darling Ingredients Inc., Italgelatine, Sterling Biotech Group, Weishardt International, Gelnex, Junca Gelatines, Lapi Gelatine, Tessenderlo Group, Nitta Gelatin, NA Inc., Trobas Gelatine, Gelita, and India Gelatine & Chemicals.

Gelatin: Market 2019 Growing Popularity and Emerging Trends / by Top Key Players - Darling Ingredients, Italgelatine, Sterling Biotech Group, Weishardt International, Gelnex, Junca Gelatines

1: PINOT GRIGIO AND RASPBERRY AND ROSE JELLY Ingredients Serves 2 3 leaves of gelatine (9g powdered gelatine) 40g sugar 50g water 150g pinot grigio blush 75g Belvoir Raspberry and Rose cordial 1/2 juice of lemon 1 punnet of fresh raspberries Directions Place the leaf gelatine in a bowl of cold water one at a time.

three ways with jelly

Percy Pig sweets originally contained gelatine, an animal product made from bones.

Marks & Spencer Percy Pig recipe change sparks outrage

In a large saucepan bring milk and gelatine powder just to simmer moderately in a high heat while stirring then mix the caramel sauce.

Chocolate Treat

Gareis, Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH, Weinheim, Germany (2007).

Production of Doxycycline-Loaded Gelatin Microspheres Through Thermal Treatment in Inverse Suspensions

Amin, "Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights," Food Chemistry, vol.

Near Infrared Spectroscopy Based on Supervised Pattern Recognition Methods for Rapid Identification of Adulterated Edible Gelatin

1 Pre-soak the gelatine leaves for the cheesecake mix in 60ml ice-cold water, until soft.

RECIPE FOR THE WEEKEND

Easa, "Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control," Food Chemistry, vol.

Evaluation of Catalytic Effects of Chymotrypsin and [Cu.sup.2+] for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin.

Characteristics and gel properties of gelatin from goat skin as influenced by alkaline-pretreatment conditions

Wembley, United Kingdom, January 17, 2016 --(PR.com)-- Meticulous Research announced the release of a new market research report titled, "Global Collagen (Collagen Peptide and Gelatine) Market Outlook: 2015-2020." According to the research report, the global collagen market is estimated to reach $3970.3 million at a CAGR of 6.3% through to 2020.

Global Collagen Market to Reach $3970.3 Million by the Year 2020