gelatine

A Dictionary of Food and Nutrition | 2005 | 315 words | Copyright

gelatine A soluble protein prepared from collagen or bones by boiling with water: used for sugar confectionery, in canned meats, for table jellies, and in pharmaceutical capsules. Gelatine from fish (especially the swim bladder) is isinglass. As a protein it is of poor nutritional value, since it lacks tryptophan.

Cite this article
Pick a style below, and copy the text for your bibliography.

MLA
Chicago
APA

DAVID A. BENDER. "gelatine." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "gelatine." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-gelatine.html

DAVID A. BENDER. "gelatine." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-gelatine.html

Learn more about citation styles