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Gelatin
Redirected from Gelatine
Gelatin (also Gelatine) is a protein product, manufactured by partial hydrolysis of collagen found in bones, hooves, connective tissues, and skin of animals.
When added to recipes it produces a gel. A similar product known as agar can be obtained from vegatable sources. Common examples of foods which contain gelatine are trifle, jelly, jam and aspic[?].
Gelatine is also used for pharmaceutical capsules.
Due to the 'Mad Cow Disease' (BSE) and its link to the Creutzfeldt-Jakob Disease there has been much concern about using gelatine derived from pulverised animal bones.
see also gelatin dessert
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