Gelatin

Rare card · No. 38579

Gelatin in American English or gelatine in British English (gelatus, 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from partial hydrolysis of collagen taken from animal body parts. It is brittle when dry, and rubbery when moist. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. It may also be referred to as hydrolyzed collagen, collagen hydrolysate,gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone further hydrolysis. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is used in jelly, most gummy candy and marshmallows...

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