Gelatin meaning

jĕlə-tn
A jelly made with gelatin, used as a dessert or salad base.
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A thin sheet made of colored gelatin used in theatrical lighting.
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The tasteless, odorless, brittle mixture of proteins extracted by boiling skin, bones, horns, etc.; also, a similar vegetable substance: gelatin dissolves in hot water, forming a jellylike substance when cool, and is used in the preparation of various foods, medicine capsules, photographic film, etc.
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Something, as a jelly, made with gelatin.
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A sheet of translucent, colored material, placed over stage lights for special effects.
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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.
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Any of various similar substances.
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An odorless, colorless protein substance obtained by boiling a mixture of water and the skin, bones, and tendons of animals. The preparation forms a gel when allowed to cool. It is used in foods, drugs, glue, and film.
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A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
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An edible jelly made from this material.
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A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

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Origin of gelatin

  • French gélatine from Italian gelatina diminutive of gelata jelly from feminine past participle of gelare to freeze from Latin gelāre gel- in Indo-European roots

    From American Heritage Dictionary of the English Language, 5th Edition

  • From French gélatine (“jelly, gel”), from Italian gelatina (“jelly, gel”), from gelare (“to freeze”), from Latin gelare (“to freeze”).

    From Wiktionary