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Etymologie

Was (wer) ist GELATINS - definition

MIXTURE OF PEPTIDES AND PROTEINS DERIVED FROM CONNECTIVE TISSUES OF ANIMALS

Gelatine; Gelatinous; E441; Hydrolyzed collagen; Animal jelly; Vegetable gelatine; Jelly-like; Collagen hydrolysate; Jelatin; Geletin; Jeletin; Hydrolyzed collagen (hydrolysate); Hydrolyzed gelatine; Gelatine hydrolysate; Gelatine hydrolyzed; Collagen peptide; Gelatin hydrolysate; Gelatins; Jellatin

Gelatin

·noun ·Alt. of Gelatine.

gelatin

['d??l?t?n]

(also gelatine -ti:n)

¦ noun

1. a virtually colourless and tasteless water-soluble protein prepared from collagen and used in food preparation, in photographic processing, and for making glue.

2. a high explosive consisting chiefly of a gel of nitroglycerine with added cellulose nitrate.

Derivatives

gelatinization or gelatinisation noun

gelatinize or gelatinise verb

Origin

C19: from Fr. gelatine, from Ital. gelatina, from gelata, from L. (see jelly).

Gelatin

Gelatin or gelatine (from meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist.

https://en.wikipedia.org/wiki/Gelatin

Wikipedia

Gelatin

Gelatin or gelatine (from Latin: gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.

Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.

https://en.wikipedia.org/wiki/Gelatin