Gelatin
[jel-uh-tn] /ˈdʒɛl ə tn/
noun
1.
a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like.
2.
any of various similar substances, as vegetable gelatin.
3.
a preparation or product in which such an animal or vegetable substance is the essential constituent.
4.
an edible jelly made of this substance.
5.
Also called gelatin slide. Theater. a thin sheet made of translucent gelatin colored with an aniline dye, placed over stage lights, and used as a color medium in obtaining lighting effects.
n.
see gelatine.
gelatin gel·a·tin or gel·a·tine (jěl’ə-tn)
n.
A derived protein formed by boiling collagen of animal tissues.
gelatin
(jěl’ə-tn)
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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[juh-lat-n-uh s] /dʒəˈlæt n əs/ adjective 1. having the nature of or resembling jelly, especially in consistency; jellylike. 2. pertaining to, containing, or consisting of . /dʒɪˈlætɪnəs/ adjective 1. consisting of or resembling jelly; viscous 2. of, containing, or resembling gelatine adj. 1724, from gelatin + -ous; probably modeled on French gélatineux. Related: Gelatinously; gelatinousness. […]
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[juh-lah-tee] /dʒəˈlɑ ti/ noun, Italian Cookery. 1. a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat. /dʒəˈlɑːtəʊ/ noun 1. Italian ice-cream noun an Italian ice cream with almost no air and thereby denser than other ice creams Word Origin 1929-34; < It. Gelare to freeze Usage Note pl […]