Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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gelatin (sometimes gelatine) is derived from collagen (present in skin, connective tissue in meat, and in bones, particularly those of young animals) when it is heated. It is extracted commercially with hot water and acids or alkalis. Transparent and almost colourless, gelatin is sold in dehydrated form, as a powder or in thin fragile sheets. These are used as required, mixed with liquids and flavourings, to ‘set’ savoury aspic, desserts such as jelly and mousse, and stabilize commercially made ice cream and other foods.