liivate

listen to the pronunciation of liivate
Finnish - Turkish
jelatin
Finnish - English
gelatin
{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