Gelatin
volume
British pronunciation/d‍ʒˈɛlɐtˌɪn/
American pronunciation/ˈdʒɛɫətən/

"gelatin" の定義と意味

Gelatin
01

ゼラチン

a protein-based substance derived from collagen that forms a gel-like texture when dissolved in water
gelatin definition and meaning

What is "gelatin"?

Gelatin is a protein derived from collagen, a natural protein found in animal connective tissue and bones. It is commonly used as a gelling agent in food and beverage production due to its ability to form a gel-like structure when dissolved in water and cooled. Gelatin is typically derived from animal sources such as pork skin, beef hide, or bovine bones, although there are also vegetarian and vegan alternatives available made from plant-based sources like agar-agar or carrageenan. In food and beverage applications, gelatin is used to create a variety of products, including gelatin desserts, marshmallows, gummy candies, fruit-flavored snacks, and certain dairy products like yogurt and cream cheese. It is widely used in food and beverage manufacturing and is regulated by food authorities to ensure its safety for consumption.

02

ゼラチン

a thin translucent membrane used over stage lights for color effects
03

ゼラチン

a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
example
examples
The mousse had a light and airy texture due to the incorporation of gelatin.
The cheesecake filling included gelatin to help it set and hold its shape when chilled.
The chef dissolved the gelatin in hot water before adding it to the dessert mixture.
The gelatin should be left to firm up in the refrigerator.
The nonflavored gelatin was used as a base for various dessert recipes.
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