A water soluble protein that when mixed with a liquid and chilled becomes firm (or sets up). Good examples are aspic and Jell-O. It is also essential in sauce making where it helps give body to sauces that are thickened solely by reduction or high heat (i.e. brown sauces).
gelatin; gelatine
A colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
Gelatine
A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
