gelatin
n.n. a clear, jelly-like substance made from animal bones and skin. You use it to make things like desserts, marshmallows, and the clear covering on some medicines.
n. a protein-based substance derived from animal collagen, which forms a clear, jelly-like mass when dissolved in hot water and cooled. Often used as a gelling agent in food and pharmaceuticals.
I used gelatin to make a fruit salad.
The chef added powdered gelatin to the fruit puree to give the dessert a firm, smooth texture.
While traditional recipes rely on animal-derived gelatin for their structural integrity, many modern alternatives use plant-based agar or pectin to achieve a similar gelling effect.
Borrowed from French gélatine (“jelly, gel”), from Italian gelatina (“jelly, gel”), from gelare (“to freeze”), from Latin gelō (“to freeze”).