gelatin

gel·a·tin also gel·a·tine  (jl-tn)

n.

1.

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.

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

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gelatin  (jl-tn)

An odorless, colorless protein substance obtained by boiling a mixture of water and the skin, bones, and tendons of animals. The preparation forms a gel when allowed to cool. It is used in foods, drugs, glue, and film.

Thesaurus

Noun	1.	gelatin - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin gelatine albuminoid, scleroprotein - a simple protein found in horny and cartilaginous tissues and in the lens of the eye
	2.	gelatin - an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods jelly dainty, goody, kickshaw, treat, delicacy - something considered choice to eat calf's-foot jelly - a savory jelly made with gelatin obtained by boiling calves' feet gelatin dessert - jellied dessert made with gelatin and fruit juice or water aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetables
	3.	gelatin - a thin translucent membrane used over stage lights for color effects gel membrane - a thin pliable sheet of material

Translations

gelatin gelatine [ˈdʒelətiːn] N → gelatina f

gelatin(e)

n → Gelatine f