1825, from French glutine, probably from Latin gluten (see gluten) + chemical suffix -ine (2). Used in chemistry in several senses before settling on "gelatin prepared from animal hides, hoofs, etc." (1845).
By boiling with water, dilute acids or dilute alkalies, collagen is split up into gelatin or glutin.
When this is boiled with alcohol, the glutin above referred to is extracted, and vegetable fibrine is left.