gelatin

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gelatin

 [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 agent, in manufacture of capsules and suppositories, sometimes as an adjuvant protein food, and suggested for use as a plasma substitute. In absorbable film and sponge, it is used in surgical procedures.
zinc gelatin a preparation of zinc oxide, gelatin, glycerin, and purified water, used as a topical skin protectant. See also Unna's paste boot.

gel·a·tin

(jel'ă-tin),
A derived protein formed from the collagen of tissues by boiling in water; it swells when put in cold water, but dissolves only in hot water; used as a hemostat, plasma substitute, and protein food adjunct in malnutrition.
[L. gelo, pp. gelatus, to freeze, congeal]

gelatin

also

gelatine

(jĕl′ə-tn)
n.
a. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.
b. Any of various similar substances.

gel·a·tin

(jel'ă-tin)
A derived protein formed from the collagen of tissues by boiling in water; it swells up when put in cold water, but dissolves only in hot water; used as a hemostat, plasma substitute, and protein food adjunct in the treatment of malnutrition. It is also used in the manufacture of capsules.
[L. gelo, pp. gelatus, to freeze, congeal]

gelatin

denatured collagen which forms a transparent jelly-like substance.

gel·a·tin

(jel'ă-tin)
Derived protein formed from collagen of tissues by boiling in water; it swells when put in cold water, but dissolves only in hot water; used as a hemostat.
[L. gelo, pp. gelatus, to freeze, congeal]
References in periodicals archive ?
Making its debut in Amsterdam was Rousselot's latest innovation, a hydrolysed gelatine that can help manufacturers meet their protein enrichment and reformulation goals.
Manufacturers can also learn more about Rousselot Healthy Choice and how gelatine offers an effective alternative to 'unhealthy' ingredients like fat and sugar.
The Synergy Systems are composed of different types of gelatine, or a specific gelatine and other ingredients (such as pectin) that work synergistically: The functionality of each gelatine and each other ingredient, is boosted when they are combined.
Gelatine is an all-in-one ingredient that is used in a wide array of applications for its multidimensional features.
Food industry is the key application for gelatine, at the other hand, cosmetics and nutraceuticals has dominance on the collagen peptide application.