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.
An animal product derived from the bones of animals. Used as a setting agent for sweet or savoury jellies and pudding fillings, gelatine comes in powder form or in leaves. Agar-agar is the vegetarian alternative.
A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
a colourless, odourless and tasteless glue obtained from boiling animal tissues, used in food, photographic films and glue.
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
nitrogenous constituent of skin, bones, and hooves of animals, used as a size added to the dry sheet, has the added effect of strengthening the surface of the sheet.
a natural moulding compound made from best quality Scotch glue. Melts in a water jacket container and requires much preparation, mainly superseded by PVC.
An animal-derived setting agent sold in powdered form in sachets, and as leaf gelatine.
A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
A complex protein extracted from animal cartilage and bones by boiling in water. Soluble in water, it also sets to a jelly. Gelatine is used in foods and photography, and as an adhesive and textile size.
Gelatine is a glue-like substance derived by boiling the ligaments, bones, etc. of animals. It is used as a vehicle in photographic emulsions.
A product derived from the bones of animals, and used...
A colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.