Gelatin, which is used in food and industry, is collagen that has been irreversibly hydrolyzed.

Gelatin ( or gelatine, from Latin: gelatus = stiff, frozen ) is a translucent, colorless, brittle ( when dry ), flavorless solid substance, derived from collagen obtained from various animal by-products.

Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff.

Gelatin is classed as a food in its own right and not subject to the food additives legislation in Europe.

Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.

Gelatin is also soluble in most polar solvents.

Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration ( but is typically less than 35 ° C ) and the lower limit the freezing point at which ice crystallizes.

Gelatin is derived from pork skins, pork, horses, and cattle bones, or split cattle hides.

Gelatin degradation should be avoided and minimized, therefore the lowest temperature possible is used for the recovery process.

Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine ; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

* Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.

* Gelatin is used by synchronized swimmers to hold their hair in place during their routines as it will not dissolve in the cold water of the pool.

* Gelatin is used to make the shells of paintballs, similar to the way pharmaceutical capsules are produced.

* Gelatin is also used as an ingredient in implantable medical devices, such as in some bone void fillers.

* Gelatin is also used in nail polish remover and makeup applications.

Gelatin monotype is best done with the use of medium to lightweight paper.

Gelatin is unusually high in the non-essential amino acids glycine and proline ( i. e., those produced by the human body ), while lacking certain essential amino acids ( i. e., those not produced by the human body ).

Gelatin is also a topical haemostatic.

Gelatin is produced from natural raw materials which originate from animals that have been examined and accepted for human consumption by veterinary authorities.

Gelatin consists of partially hydrolyzed collagen, a protein which is highly abundant in animal tissues such as bone and skin.

Gelatin, a protein produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, has been well-known and used for many years.

Gelatin also causes a tamponading effect-blood flow stoppage into a blood vessel by a constriction of the vessel by an outside force.

Gelatin desserts may be enhanced in many ways, such as using decorative molds, creating multicolored layers by adding a new layer of slightly cooled liquid over the previously-solidified one, or suspending non-soluble edible elements such as marshmallows or fruit.

On July 15, 1937 Cromwell guest-starred on The Royal Gelatin Hour hosted by Rudy Vallee, in a dramatic skit opposite Fay Wray.

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Gelatin silver printing was the dominant photographic process from the period of their introduction in the 1880s until the 1960s when they were eclipsed by consumer color photography.

* Gelatin ( E441, made by partial hydrolysis of animal collagen )

* Gelatin, a translucent substance extracted from the collagen inside animals ' connective tissue, made from bones and pig skin

Gelatin is hydrolysed collagen, the main protein in animal connective tissue, and therefore could potentially come from a nonkosher source, such as pig skin.

Gelatin desserts like jelly or Jell-O are made from gelatin powder, another effective hydrocolloid.

* Hartley's in the United Kingdom ( although most Hartley's Jellies are, since their acquisition from Rowntree's, made without Gelatin, see Gelatin Substitutes below )

Gelatin has historically been a prominent source of glue, finding uses from musical instruments to embroidery, one of the main historic emulsions used in cosmetics and in photographic film, the main coating given to medical capsule pills, and a form of food including jelly, trifle, and marshmallows ; the status of gelatin in kashrut is consequently fairly controversial.

Weaver, G. ( 2008 ) A Guide to Fiber-Base Gelatin Silver Print Condition and Deterioration, Retrieved from

Gelatin may also contain trace elements ( such as sulfur ) which increase the light sensitivity of the emulsion, although modern practice uses gelatin without such components.

Gelatin dynamites containing nitroglycerine have a degree of water resistance.

Gelatin has its own E number: 441.

Gelatin melts to a liquid when heated and solidifies when cooled again.

Gelatin solutions show viscoelastic flow and streaming birefringence.

Gelatin can also be prepared in the home.

* Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow.

* Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-19th century.