Jelly vs. Gelatin

Jellynoun

A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set, known as "jello" in North America.

Jellynoun

(North America) A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin. Known as "jam" in Commonwealth English.

Jellynoun

A savoury substance, derived from meat, that has the same texture as the dessert.

Jellynoun

Any substance or object having the consistency of jelly.

Jellynoun

(zoology) A jellyfish.

Jellynoun

A pretty girl; a girlfriend.

Jellynoun

A large backside, especially a woman's.

Jellynoun

(colloquial) lang=en

Jellynoun

(colloquial) A jelly shoe.

Jellynoun

Blood.

Jellyverb

To wiggle like jelly.

Jellyverb

To make jelly.

Jellyadjective

(slang) Jealous.

Jellynoun

Anything brought to a gelatinous condition; a viscous, translucent substance in a condition between liquid and solid; a stiffened solution of gelatin, gum, or the like.

Jellynoun

The juice of fruits or meats boiled with sugar to an elastic consistence; as, currant jelly; calf's-foot jelly.

Jellyverb

To become jelly; to come to the state or consistency of jelly.

Jellynoun

a preserve made of the jelled juice of fruit

Jellynoun

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

Jellynoun

a substance having the consistency of semi-solid foods

Jellyverb

make into jelly;

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.