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animal jelly,

foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. It is largely composed of denatured collagencollagen
, any of a group of proteins found in skin, ligaments, tendons, bone and cartilage, and other connective tissue. Cells called fibroblasts form the various fibers in connective tissue in the body.
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, a protein particularly rich in the amino acids proline and hydroxyproline. The process of manufacture is a complex one that involves removing foreign substances, boiling the material (usually in distilled water in aluminum vessels to prevent contamination), and purifying it of all chemicals used in freeing the gelatin from the connective tissues. The final product in its purest form is brittle, transparent, colorless, tasteless, and odorless and has the distinguishing property of dissolving in hot water and congealing when cold. In contact with cold water it takes up from 5 to 10 times its own weight and swells to an elastic, transparent mass. Gelatin, being readily digested and absorbed, is a good food for children and invalids. It is important in fine cookery as a vehicle for other materials, in the form of jellied soups, molded meats and salads, and frozen desserts. Preparations of it are used in the home manufacture of jam, jellies, and preserves to ensure jellification of fruit juices. It is used in the drying and preserving of fruits and meats, in the glazing of coffee, and in the preparation of powdered milk and other powdered foods. Bakeries use it in making meringues, eclairs, and other delicacies. In confectionery making it is used as the basis of taffy, nougat, marshmallows, and fondant. Ice cream manufacture employs it to maintain a permanent emulsion of other ingredients and thus to give body to the finished product. In scientific processes gelatin is widely employed, being used in electrotyping, photography, waterproofing, and dyeing, and in coating microscopic slides. It is used as a culture medium for bacteriological research and also to make coatings for pills and capsules, for court plaster, and for some surgical dressings. It affords a base for ointments and pastes, such as toothpaste; it is an emulsifying agent useful in making liquid combinations and various sprays. In its less pure forms gelatin is known as glue and size. Vegetable gelatin, or agaragar
, product obtained from several species of red algae, or seaweed, chiefly from the Ceylon, or Jaffna, moss (Gracilaria lichenoides) and species of Gelidium, harvested in eastern Asia and California.
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, is derived from East Indian seaweeds.



(gelatine), a mixture of protein substances of animal origin.

Gelatin is prepared from bones, tendons, and cartilage by prolonged boiling in water. In this process collagen, a component of connective tissue, becomes gluten. The resulting solution is evaporated, clarified, and chilled until it is converted to a gel, which is cut in pieces and dried. Gelatin is produced in sheet or powdered form. Finished dry gelatin is tasteless, odorless, transparent, and almost colorless or slightly yellow. It swells greatly in cold water and dilute acids, but does not dissolve. Upon heating, the swollen gelatin dissolves, forming a sticky solution that hardens to a gel. It is used in medicine and biology (as styptic or nutrient media), in pharmacy (the manufacture of capsules, suppositories, and so forth), in the food industry (production of gelatin, jelly, marmalade, and other confectionery products), in photography and cinematography (preparation of emulsions in the light-sensitive layer of cinema film, photographic paper, and X-ray film), and in industry (the sizing of high-grade paper; the manufacture of paper money, paints, artificial pearls, and other goods).


(organic chemistry)
A protein derived from the skin, white connective tissue, and bones of animals; used as a food and in photography, the plastics industry, metallurgy, and pharmaceuticals.


, gelatin
1. a colourless or yellowish water-soluble protein prepared by boiling animal hides and bones: used in foods, glue, photographic emulsions, etc.
2. any of various substances that resemble gelatine
3. a translucent substance used for colour effects in theatrical lighting
References in periodicals archive ?
Darjeeling (West Bengal),[India] Oct 31 ( ANI ): The Darjeeling Police on Tuesday recovered 102 pieces of gelatin sticks from a tea estate in Tindharia, Darjeeling.
It was found that gelling temperature of gelatins from skin pretreated with the same NaOH concentration increased non-significantly with increasing pretreatment time (p>0.
Also, fish gelatin would be acceptable in kosher and Halal cuisine, while the cow and pig gelatins are not.
This suggests that the fish gelatins could be used to reduce water loss in refrigerated and frozen foods," says Avena-Bustillos.
has leveraged its expertise and intellectual property by creating a business model driven by the near-term market introduction of recombinant collagens and gelatins with longer-term drug development programs addressing major unmet medical needs in dermal scarring, deep organ fibrosis and tissue regeneration.
Consumer acceptance of the sugar-free puddings has been as good as it was for the sugar-free gelatins," says Fennell.
Nitta has consistently played the role of industry leader by continually discovering new ways to unlock the potential of gelatin and collagen.
They found that for the accurate determination of the total protein count in gelatin solution using the Lowry or Biuret method, the choice of standard is important.
Table 7: US Market for Excipients (2011F): Percentage Breakdown of Demand by Type of Excipients - Gelatin, Cellulose, Synthetic Polymers, Minerals, and Others (includes corresponding Graph/Chart) II-7 Use of Gelatins as Biomaterials in Cosmetic Formulation Expands II-7 Food Industry: Focus Shifts from Low-and Non-fat Food to Real Food II-7 Market Snippets: A Recapitulation II-8 World Market for Gelatin: New Plant Establishments And Capacity Expansion Projects Undertaken in Year 2005 & 2006 II-8
Research efforts in Europe have focused on characterizing some fish gelatins structurally and functionally and comparing them to commercial gelatins.
The gelatins are differentiated as alkaline or acidic, and also as high-molecular weight (HMW) or low-molecular weight (LMW) materials.
is a privately held biotechnology company focused on the discovery, development, and commercialization of therapeutics, recombinant human collagens, and recombinant gelatins to address unmet needs in the medical, pharmaceutical, and consumer markets.