gel·a·tin
gel·a·tin/ˈjelətn,ˈjelədən/
noun
a virtually colorless and tasteless water-soluble protein prepared from collagen and used in food preparation as the basis of jellies, in photographic processes, and in glue.
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Amount Per 0.5 cup (135 g) | |
Calories 83 | |
% Daily Value* | |
Total Fat 0 g | 0% |
Saturated fat 0 g | 0% |
Cholesterol 0 mg | 0% |
Sodium 101 mg | 4% |
Potassium 1 mg | 0% |
Total Carbohydrate 19 g | 6% |
Dietary fiber 0 g | 0% |
Sugar 18 g | |
Protein 1.6 g | 3% |
Caffeine 0 mg | |
Vitamin C | 0% |
Calcium | 0% |
Iron | 0% |
Vitamin D | 0% |
Vitamin B6 | 0% |
Cobalamin | 0% |
Magnesium | 0% |
Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts.
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Gelatin is protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs.
Sep 12, 2022 · Gelatin is a tasteless animal protein that thickens and solidifies liquid and semi-liquid sweet and savory foods.
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, ...