gelatin

listen to the pronunciation of gelatin
Englisch - Türkisch
jelâtin

Ben jelatin kullanmadan panna cotta yaparım. - I make panna cotta without using gelatin.

(Tıp) (e) deri ve diğer bağ dokusu elementlerinin kısmi hidrolizinden elde olunan madde, tutkal hülasası
{i} jelâtinli patlayıcı

Relevante Übersetzungen

gelatin dessert
jöleli pasta
gelatine
jelatin
gelatinous
jelatin gibi
gelatine
jelatine
gelatinization
jelatinizasyon
gelatine
i., bak. gelatin
gelatine
{i} jelâtin
gelatine
{i} jelâtinli patlayıcı
gelatinization
(Tıp) Jelatin haline dönüşme
gelatinous
{s} jelatinli
gelatinous
(Tıp) Jelatinli, jelatinsi
gelatinous
{s} pelte halinde
gelatinous
jel gibi
modified fluid gelatin
(Tıp) modifiye sıvı jelatin
Englisch - Englisch
{n} jelly, a substance like jelly
{i} glutinous substance which is the base for jellies and other substances (made of boiled animal bones and ligaments)
a glutinous protein type colloid used as coating for photographic film and screen emulsions
It is an important ingredient of calf's- foot jelly, isinglass, glue, etc
Used in beermaking as a fining agent See Fining
Natural protein, derived from animals, that's used to suspend silver halides evenly in an emulsion form on the paper and film's surface
a thin translucent membrane used over stage lights for color effects an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling
A commercial product containing powered natural protein which will thicken or set a liquid Available flavored or unflavored
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
alternative spelling of gelatine
It is used as food, but its nutritious qualities are of a low order
A protein substance of animal origin, usually pig or cow It is soluble in warm water and coagulates to a gel on cooling It has excellent whipping and moisture retention properties Bavarois is an example of its use top of page
Specifically Physiol
Chem
The word gelatin comes to us from the French word geatine 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
a clear substance obtained from boiled animal bones, used for making jelly (gélatine, from gelatina, from gelare ). Animal protein substance having gel-forming properties, used primarily in food products. Derived from collagen, it is extracted by boiling animal skin and bones. It is commonly produced as granules or as a mix with added sugars, flavours, and colours. Immersed in a liquid, gelatin takes up moisture and swells, causing the mixture to solidify. It is used to make such foods as molded desserts, jellied meats, soups, candies, and aspics and to stabilize such emulsion and foam food products as ice cream and marshmallows. It is nutritionally an incomplete protein. It is also used in various pharmaceutical products
A protein produced from animals, used to gel liquids Used as thickener and firming/bodying agent in shampoos and facemasks
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled Used in jellied desserts, salads, and cold soups Available in both flavored and unflavored varieties
A card with a varnish-like coating producing a glossy surface The surface usually cracks or shatters
a thin translucent membrane used over stage lights for color effects
), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc
A substance produced from animal skins and bones, it is the basis for modern photographic emulsions It holds light-sensitive silver halide crystals in suspension
Animal jelly; glutinous material obtained from animal tissues by prolonged boiling
An odorless, tasteless and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly
A card with a varnish-like coating producing a glossy surface The surface usually cracks or shatters E A S published the only gels guaranteed for life and they have lasted
A protein produced from animals, used to gel liquids It is odorless, flavorless, and colorless It is found in granular and sheet form It is found available also in fruit flavored form Fruit flavor gelatin has sugar and flavors added

Relevante Übersetzungen

gelatin dessert
jellied dessert made with gelatin and fruit juice or water
gelatine
a protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc
gelatinization
The act of making, or becoming gelatinous
gelatinous
jelly-like
gelatinous
{a} formed into a jelly, stiff
blasting gelatin
mixture of guncotton with nitroglycerin
gelatine
a thin, translucent membrane used for theatrical lighting effects
gelatine
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
gelatine
Same as Gelatin
gelatine
It is used as food, but its nutritious qualities are of a low order
gelatine
Specifically Physiol
gelatine
Chem
gelatine
{i} glutinous substance which is the base for jellies and other substances (made of boiled animal bones and ligaments)
gelatine
Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling
gelatine
), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc
gelatine
Animal jelly; glutinous material obtained from animal tissues by prolonged boiling
gelatine
Gelatine is a clear tasteless powder that is used to make liquids become firm, for example when you are making desserts such as jelly
gelatine
an edible jelly made from this material
gelatine
It is an important ingredient of calf's- foot jelly, isinglass, glue, etc
gelatinization
The process in which particles of starch break up and disperse in hot water to form a thick suspension
gelatinization
The swelling and consequent thickening of starch granules when heated in water
gelatinization
A process during which starch molecules break apart as a result of heating The gelatinized starch is in a colloidal state, making it soluble in water and accessible for enzymatic conversion into sugars
gelatinization
{i} gelatination, changing into gelatin; congealing; solidification (also gelatinisation)
gelatinization
Same as Gelatination
gelatinization
IS BOILING ADJUNCTS TO MAKE THEIR STARCHED SOLUBLE GRIST IS MILLED GRAIN GRUIT IS A MEDIEVAL HERB MIXTURE USED IN BEER GYLE IS ONE BATCH OF BEER GYPSUM IS CALCIUM SULFATE
gelatinous
{s} resembling jelly; of or pertaining to gelatin, containing gelatin
gelatinous
of or referring to gelatin
gelatinous
Of the nature and consistence of gelatin or the jelly; resembling jelly; viscous
gelatinous
thick like gelatin
gelatinous
Gelatinous substances or mixtures are wet and sticky. Pour a cup of the gelatinous mixture into the blender. in a state between solid and liquid, like a gel
glycerinated gelatin
a gelatinous preparation made from gelatin and glycerin and water; used as a base for ointments and suppositories
gelatin
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