Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") 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. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.
Gelatin is used for aging skin, osteoarthritis, weak and brittle bones (osteoporosis), brittle nails, obesity, and many other conditions, but there is no good scientific evidence to support these uses. In manufacturing, gelatin is used for preparation of foods, cosmetics, and medicines.
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