- 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.
- any of various similar substances, as vegetable gelatin.
- a preparation or product in which such an animal or vegetable substance is the essential constituent.
- an edible jelly made of this substance.
- 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.
Origin of gelatin
Examples from the Web for gelatine
How is gelatine prepared when it is to be used for desserts?
Add the gelatine, which by this time should be commencing to solidify.
Add the sugar; stir over the fire until the gelatine is dissolved.
Then stir over the fire until the gelatine is quite dissolved.
Add the cream and gelatine to the apple pulp, and beat all well together.
- a colourless or yellowish water-soluble protein prepared by boiling animal hides and bones: used in foods, glue, photographic emulsions, etc
- an edible jelly made of this substance, sweetened and flavoured
- any of various substances that resemble gelatine
- Also called (informal): gel a translucent substance used for colour effects in theatrical lighting
Word Origin and History for gelatine
1713, from French gélatine (17c.) "clear jelly-like substance, fish broth," from Italian gelatina, from gelata "jelly," from gelare "to jell," from Latin gelare "to freeze" (see cold (adj.)), + chemical suffix -ine (2). Spelling without the final -e is from 1800. "The form without final -e is in scientific (or pseudo-scientific) use only ..." [Fowler].
- A derived protein formed by boiling collagen of animal tissues.
- 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.