Gelatin: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) (Initial page creation) |
Uncle Jesse (talk | contribs) No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
The word gelatin comes to us from the French word | [[file:gelatin-finings-lb.jpg|thumb|200px|right|Gelatin Finings]] | ||
The word gelatin comes to us from the French word gelatine meaning "edible jelly" and gelato meaning "to freeze." In Italian, it's gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin. | |||
Gelatin is used as a [[ | Gelatin is used as a [[fining agent]] in [[wine]]. | ||
[[ | |||
Latest revision as of 21:52, 15 December 2022
The word gelatin comes to us from the French word gelatine meaning "edible jelly" and gelato meaning "to freeze." In Italian, it's gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.
Gelatin is used as a fining agent in wine.