| gelatin |
a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
출처: www.cooksrecipes.com/cooking-dictionary/G-search-r...
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|---|---|
| gelatin |
Refined protein from animal origin. Used as a thickener and film-forming agent.
출처: beautyskin.tripod.com/MALL.HTM
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| gelatinous |
Like jelly, or gelatin.
출처: www.mesa.edu.au/friends/seashores/glossary.html
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| gelatin |
A nearly transparent substance, obtained by boiling animal tissue in water, used as (1) the medium for suspending light-sensitive silver halide crystals on photographic film, and (2) in the manufacture of gelatin filters.
출처: photographytips.com/page.cfm/2019
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| gel |
General consistency of a jelly; the material being soft but not free flowing. The term "gel" is generally applied to a vehicle as contrasted to false body caused by pigmentation.
출처: www.autobodyexpert.com/cons_info/glossary/gen_auto...
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