Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.
A nearly transparent substance, obtained by boiling animal tissue in water, used as (1) the medium for suspending light-sensitive silver halide crystals on photographic film, and (2) in the manufacture of gelatin filters.
Gelatin is an odorless setting agent derived from meat products. It is found either in powder or leaf form. It is used to set cold desserts such as mousses and bavarian creams.
A derived protein formed from the collagen of the tissues by boiling in water, sometimes called an albuminoid, though it lacks the characteristic albuminoid properties. Glue, size, and isinglass are forms of gelatin.
Used for setting jellies. Sold in granulated or in sheet form. Packet jellies consist of gelatin, flavoring, coloring and sweetening. They should be prepared according to the directions on the packet.
An odorless and colorless powder, its thickening power is released when it's mixed with hot liquid. Gelatin is pure protein, processed from beef and veal bones and cartilage or pig skin. Available flavored and sweetened.
A clear, tasteless thickening agent made from beef and veal bones, cartilage, tendons and other tissue, or from pig skin. Vegetarian gelatin, which is made without animal byproducts from plant gums, is available at some specialty and natural food stores and by mail order. Some kosher gelatins also are animal-free. Read ingredient labels carefully to be sure.
Usually of animal origin, most commonly pig. If extracted from a Zabiha animal, it is halal.
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
Used to make jelly, gelatin is a clear substance made from boiling animal bones.
thickener from collagen which is derived from the skin, tendons, ligaments, or bones of livestock. It may be used in canned hams or jellied meat products.
A colorless protein obtained from animal tissues such as bone and skin.
A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
A common hard-shell or softgel capsule ingredient, usually derived from either porcine (pig) or bovine (cattle) sources.
is odorless, colorless, tasteless thickening agent, obtained from the fibrous insoluble protein collagen.Commonly used in making capsules for vitamins.
Thickener for facial masks
a water-soluble protein used in food preparation, photographic processing and for making glue.
A protein obtained from naturally occurring collagen. Used as a binder for the image layer of photographic materials.
An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled. Used in jellied desserts, salads, and cold soups. Available in both flavored and unflavored varieties.
A thickening agent that, when dissolved in hot water, thickens whatever food it's been added to.
A purified, water-soluble animal protein used for emulsions and coatings.
Natural protein used as a transparent medium to hold light sensitive silver halide crystals in suspension, binding them to the printing paper or film, yet swelling to allow entry of processing solutions.
It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.
A product of the packing house; a glutinous material obtained from animal tissues by boiling; which can be cast into a semi-rigid mould; on account of its flexibility, it is particularly adaptable to moulds containing undercuts.
A substance produced from animal skins and bones, it is the basis for modern photographic emulsion. It holds light-sensitive silver halide crystal in suspension.
A water soluble protein that when mixed with a liquid and chilled becomes firm (or sets up). Good examples are aspic and Jell-O. It is also essential in sauce making where it helps give body to sauces that are thickened solely by reduction or high heat (i.e. brown sauces).
a substance produced from animal skins and bones, it is the basis for modern photographic emulsions. This holds the light-sensitive silver halide crystals in suspension.
The gelatinous juices released from meats or fish during the cooking process. As a natural gelatin, this highly flavoured juice is added when the sauce is finishing its cooking phase in order to provide a glace. The gelatin creates a syrupy-textured sauce that is often enhanced and thickened further with the use of a fat, such as butter.
Gelatin (also gelatine, from French gélatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of connective tissue such as skin, cartilage, and bones obtained from the animal processing industry. It has been commonly used in food, pharmaceutical, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous.