Substance que l'on obtient sous forme de gelée, quand on traite les parties molles et solides des animaux par l'eau bouillante, et qu'on laisse refroidir la solution.
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.
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.
1. Transformé en gélatine.
2. Recouvert de gélatine.
ETYM Cf. French gélatineux.
Thick like gelatin; SYN. gelatinlike, jellylike.