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| | Gelatin - Wikipedia, the free encyclopedia |
 | | Gelatin (also gelatine, from French gélatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of connective tissue such as skin, cartilage, and bones obtained from animal processing industry. |
 | | Gelatin is a protein produced by partial hydrolysis of collagen extracted from connective tissues of animals such as porcine and bovines. |
 | | 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. |
| en.wikipedia.org /wiki/Gelatin (2036 words) |
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