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Collins Concise English Dictionary © HarperCollins Publishers:: gelatine /ˈdʒɛləˌtiːn/, gelatin /ˈdʒɛlətɪn/ n - a colourless or yellowish water-soluble protein prepared by boiling animal hides and bones: used in foods, glue, photographic emulsions, etc
- an edible jelly made of this substance, sweetened and flavoured
Etymology: 19th Century: from French gélatine, from Medieval Latin gelātina, from Latin gelāre to freeze gel•a•tin or gel•a•tine /ˈdʒɛlətən/USA pronunciation n. [uncountable]- Fooda nearly transparent, oily substance, obtained by boiling the bones, ligaments, etc., of animals and used in making jellies, glues, and the like.
- Fooda preparation or product in which such a substance is the essential ingredient.
- Foodjelly made of this substance:gelatin for dessert.
WordReference Random House Unabridged Dictionary of American English © 2024gel•a•tin ( jel′ə tn),USA pronunciation n. - Fooda 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.
- Foodany of various similar substances, as vegetable gelatin.
- Fooda preparation or product in which such an animal or vegetable substance is the essential constituent.
- Foodan edible jelly made of this substance.
- Show BusinessAlso called gel′atin slide′. [Theat.]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.
Also, gel′a•tine. - Medieval Latin gelātina, equivalent. to Latin gelāt(us) frozen, thickened, past participle of gelāre (gel- freeze + -ātus -ate1) + -ina -in2
- French gélatine
- 1790–1800
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