Gelatin or gelatine (from Latin: gelatus meaning “stiff”, “frozen”) is a translucent, colorless, brittle (when dry), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.
Substances containing gelatin or functioning in a similar way are called “gelatinous”. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of powder, granules, or sheets. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
An edible jelly made from this material.
A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.
A dessert made by boiling flavoured gelatin in water
a fruit-flavoured gelatin dessert made up from a commercially prepared powder.