gelatine


Also found in: Thesaurus, Medical, Financial, Encyclopedia, Wikipedia.

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 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."
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.
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.
Percy Pig sweets originally contained gelatine, an animal product made from bones.
In a large saucepan bring milk and gelatine powder just to simmer moderately in a high heat while stirring then mix the caramel sauce.
" Contrairement aux informations relayees par des medias et les reseaux sociaux, la gelatine utilisee dans le yoghourt est d'origine bovine et non porcine ", annonce le ministere de l'Agriculture, des Ressources hydrauliques et de la Peche, ajoutant que la gelatine commercialisee dans les grandes surfaces et les points de vente en detail ne represente aucun danger sur la sante.
Gareis, Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH, Weinheim, Germany (2007).
Amin, "Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights," Food Chemistry, vol.
1 Pre-soak the gelatine leaves for the cheesecake mix in 60ml ice-cold water, until soft.
Easa, "Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control," Food Chemistry, vol.
Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin.
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.