gelatine


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gel·a·tin

also gel·a·tine  (jĕl′ə-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.

[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.]

gelatine

(ˈdʒɛləˌtiːn) or

gelatin

n
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]

gelatine

A solid protein made by boiling animal bones and hides. Used to make jellies and other gelatinous foods.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gelatine - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skingelatine - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
albuminoid, scleroprotein - a simple protein found in horny and cartilaginous tissues and in the lens of the eye
Translations
جيلاتين، هُلام
želatina
gelatine
gelatiiniliivate
zselatin
gelatín, hlaupefni
želatina
želatīns
želatína

gelatine

[ˈdʒɛlɪtiːn] gelatin [ˈdʒɛlətɪn] ngélatine f

gelatine

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

gelatine

(ˈdʒelətiːn) , ((American) -tin) noun
a jelly-like substance made from hooves, animal bones etc and used in food.
References in periodicals archive ?
Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin.
Gelatine contributes a major share in the global collagen market with an estimated CAGR of 6.
Add the soaked gelatine and vanilla and heat until gelatine melts.
INGREDIENTS: Makes 3-4 small glasses 4 leaves gelatine (enough to set 600ml liquid) 150g strawberries 100g blueberries 550ml-600ml berry juice (e.
The company's gelatine plantsA giveA work to about 1,200 people worldwide and 78 of the jobsA are expected to be cutA as part of the restructuring.
Makes about 12 shot glasses 4 leaves gelatine, approx 7g 11/2 tbsp caster sugar 450ml rose wine Small punnet of raspberries 1 Soak the gelatine leaves in cold water for about five minutes, or until they have softened.
At Fi Europe 2013, Rousselot[R], a global leader in gelatine and collagen peptides will be showcasing its exciting ingredient portfolio for a variety of food and beverage applications.
JELLY (makes 3-4 small glasses, ready in 10-15 minutes, setting time: 45 minutes) Ingredients: 4 leaves gelatine (enough to set 600ml liquid); 150g strawberries; 100g blueberries; 550ml-600ml berry juice (e.
3tsp powdered gelatine or four sheets of gelatine ?
Comparison of the effect of 6% hydroxyethyl starch and gelatine on cardiac and stroke volume index: a randomized, controlled trial after cardiac surgery.
23 December 2011 - US imagining technology provider Eastman Kodak Company (NYSE:EK) announced an agreement to sell Eastman Gelatine Corporation to Rousselot, a subsidiary of Dutch-headquartered Vion Food Group.
Rousselot (stand 3E41), the leading worldwide producer of gelatine and collagen peptides, will be presenting a comprehensive range of gelatines and collagen peptides.