a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like.
any of various similar substances, as vegetable gelatin.
a preparation or product in which such an animal or vegetable substance is the essential constituent.
an edible jelly made of this substance.
Also called gelatin slide.Theater. a thin sheet made of translucent gelatin colored with an aniline dye, placed over stage lights, and used as a color medium in obtaining lighting effects.
Origin: 1790–1800; < Frenchgélatine < Medieval Latingelātina, equivalent to Latingelāt(us) frozen, thickened, past participle of gelāre (gel- freeze + -ātus-ate1) + -ina-in2
1713, from Fr. gélatine "clear jelly-like substance, fish broth," from It. gelatina, from gelata "jelly," from gelare "to jell," from L. gelare "freeze" (see jelly). Gelatinous (1724) is modeled on Fr. gélatineux.
gelatin (jěl'ə-tn) Pronunciation Key
An odorless, colorless protein substance obtained by boiling a mixture of water and the skin, bones, and tendons of animals. The preparation forms a gel when allowed to cool. It is used in foods, drugs, glue, and film.