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. + prikaži više

Trademark, Jell-O
A brand of fruit-flavored gelatin, used for a gelatin dessert usually with the flavor and color of fruit.

ETYM Formerly gelly, gely, French gelée jelly, frost, from geler to freeze. Latin gelare; akin to gelu frost. Related to Gelid.
A preserve made of the jelled juice of fruit.

ETYM Cf. French gélatineux.
Thick like gelatin; SYN. gelatinlike, jellylike.