gelatin
UK: ˈdʒel.ə.tɪn | US: ˈdʒel.ə.tɪn
n. a translucent, colorless, flavorless food ingredient derived from collagen, used in food production, pharmaceuticals, and photography.
n. a substance forming a jelly-like consistency when dissolved in hot water and cooled.
The word "gelatin" traces back to the Latin gelare (to freeze or congeal), reflecting its jelling properties. The suffix "-atin" was added in French (gélatine) to form a noun denoting the substance. The term emphasizes the transformation from liquid to solid, mirroring its functional use in creating gels.
The dessert was made with fruit juice and gelatin.
Vegetarians often use agar-agar as a substitute for gelatin.
The pharmacist prepared capsules using gelatin.
Gelatin is essential for making marshmallows.
The photographic film contained a layer of light-sensitive gelatin.