ETYM French gélatine, from Latin gelare to congeal. Related to Geal.
Water-soluble protein prepared from boiled hide and bone, used in cooking to set jellies, and in glues and photographic emulsions.
1. A colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin; SYN. gelatine.
2. A thin membrane of translucent gelatin used over stage lights for color effects.
3. An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods; SYN. jelly.
4. Usually colorless protein obtained by boiling skin or bones or connective tissue of animals; usually available as dried granules or powder.
(lat.)geruch- und farblose fein zerteilte Substanz, die aus dem in Knochen und Häuten enthaltenen Kollagen gewonnen wird. G. wird zum Binden und Verdicken von Speisen verwendet. G. ist in der Fototechnik ein wichtiger Bestandteil der fotograf. Schicht.