Gelatin vs. Gluten

Gelatinnoun

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

Gelatinnoun

An edible jelly made from this material.

Gelatinnoun

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Gelatinnoun

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), 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.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

Gelatinnoun

a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

Gelatinnoun

an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

Gelatinnoun

a thin translucent membrane used over stage lights for color effects

Gelatin

Gelatin or gelatine (from Latin: gelatus meaning or ) is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.

Glutennoun

(obsolete) Fibrin (formerly considered as one of the "animal humours").

Glutennoun

(rare) Any gluey, sticky substance.

Glutennoun

The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.

Glutennoun

(geology) A gluey, sticky mass of clay, bitumen etc.

Glutennoun

The viscid, tenacious substance which gives adhesiveness to dough.

Glutennoun

a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

Gluten

Gluten is a group of seed storage proteins found in certain cereal grains. Although, strictly speaking, pertains only to wheat proteins, in the medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been demonstrated capable of triggering celiac disease.