A jelly made with gelatin, used as a dessert or salad base.
A thin sheet made of colored gelatin used in theatrical lighting.
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.
Something, as a jelly, made with gelatin.
A sheet of translucent, colored material, placed over stage lights for special effects.
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.
Any of various similar substances.
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.
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