What we found on the web about Gelatin
Gelatin (from French gélatine) is a translucent, colorless, odorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.
The most common culinary use for gelatin is as a main ingredient in varieties of gelatin desserts. Unprepared gelatin for desserts is often marketed as a flavored powder or ...
gelatin /gel·a·tin/ (jel´ah-tin) a substance obtained by partial hydrolysis of collagen derived from skin, white connective tissue, and bones of animals; used as a suspending ...
gelatin dessert mix = Jell-O® mix = jello mix = jelly mix Notes: This is a powdered mixture of gelatin, sweetener, and artificial fruit flavoring that's used to make a ...
From such things as feet, knuckles, hide clippings, and sinews came such strange and unlikely products as gelatin, isinglass, and phosphorus, bone black, shoe blacking, and bone ...
gel·a·tin also gel·a·tine (j l-tn) n. 1. a. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective ...
Gelatin processing March 1, 2002 National Organic Standards Board Technical Advisory Panel Review Page 1 of 1 Compiled by Organic Materials Review Institute for the USDA National ...
Gelatin is also used in hard and soft gel capsules for the pharmaceutical industry. Gelatin is always animal-derived although there are several all-vegetable gelatin alternatives ...
noun. the tasteless, odorless, brittle mixture of proteins extracted by boiling skin, bones, horns, etc.; also, a similar vegetable substance: gelatin dissolves in hot water ...
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... chronic health condition, pregnant women, children under the age of two years, adults over the age of 50, anyone who has had Guillain-Barré syndrome, people sensitive to eggs or gelatin, or anyone who has had a seasonal flu intranasal v...