Gelatin
Gelatin
Gelatin (pronounced: /ˈdʒɛlətɪn/) is a translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.
Etymology
The term "gelatin" comes from the Latin word "gelatus" which means "jellied, frozen."
Production
Gelatin is produced by prolonged boiling of skin, cartilage, and bones from animals. The most common kind of gelatin is made from pork skins, cattle hides and bones, and fish skins.
Uses
Gelatin is used in a variety of food products, due to its unique ability to gel or set solutions. It is commonly used in desserts, marshmallows, and candies. It is also used in the production of certain pharmaceuticals and cosmetics.
Health Benefits
Gelatin is rich in protein and can help improve skin health, joint health, and gut health. It is also known to aid in weight loss and improve brain function.
Related Terms
- Collagen: The protein from which gelatin is derived.
- Hydrolyzed Collagen: A form of collagen that is easier to digest and absorb.
- Gelatin Dessert: A dessert made with sweetened and flavored gelatin.
- Capsule: A type of dosage form in pharmaceuticals, often made from gelatin.
External links
- Medical encyclopedia article on Gelatin
- Wikipedia's article - Gelatin
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