Gelatin: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) Initial page creation |
Uncle Jesse (talk | contribs) Adding image |
||
| 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]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 22:51, 30 September 2017
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.