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gelatine
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The answer GELATINE has 21 possible clue(s) in existing crosswords.
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The word GELATINE is VALID in some board games. Check GELATINE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of gelatine in various dictionaries:
noun - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
noun - a glutinous substance
GELATINE - Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food ingredient that ...
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Possible Dictionary Clues |
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a virtually colourless and tasteless water-soluble protein prepared from collagen and used in food preparation, in photographic processes, and in glue. |
a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin |
a clear substance made from animal bones and used especially to make jelly |
A virtually colourless and tasteless water-soluble protein prepared from collagen and used in food preparation, in photographic processes, and in glue. |
A high explosive consisting chiefly of a gel of nitroglycerine with added cellulose nitrate. |
a protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc. |
an edible jelly made from this material |
a thin, translucent membrane used as a filter for photography or for theatrical lighting effects |
Gelatine might refer to |
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Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics. * Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of powder, granules, or sheets. Instant types can be added to the food as they are; others ne |