gelatin
Sign in to savethumb|right|Sheet (or leaf) gelatin for cooking.
AI overview
Gelatin is a protein substance extracted from animal bones and connective tissues, commonly used in cooking to thicken and set liquids into a gel-like consistency. It's a widely used ingredient in desserts, aspics, and other dishes because it provides a particular texture that's difficult to achieve with other ingredients.
AI-generated from the Wikipedia summary — may contain errors.
Article
28 sectionsContents
- Characteristics
- Properties
- Composition
- Research
- Safety concerns
- Production
- Pretreatments
- Hydrolysis
- Extraction
- Recovery
- Uses
- Early history of food applications
- Culinary uses
- Binder, emulsifier, and stabilizer
- Coating
- Medicine and cosmetics
- Topical preparations
- Oral drugs
- Injection stabilizer
- Blood plasma substitute
- Implants
- Biotechnology
- Other technical uses
- Gelatin derivatives
- Religious considerations
- See also
- References
- External links
thumb|right|Sheet (or leaf) gelatin for cooking.
Gelatin in American English or gelatine in British English () 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.