- 1吉利丁（烘焙、甜點食譜的用語）；較正式或科學寫法是明膠。台灣幾乎都說吉利丁，不說明膠。
Gelatin is a clear, almost tasteless stuff we get by boiling animal skin, bones, and connective tissue for a long time. When it is hot it is liquid; when it cools it sets into a wobbly solid — the thing that makes jelly hold its shape. Cooks use it for desserts, some sweets, and to give food a shine. Medicine capsules are often made with it too. It is not the same as agar, which comes from and is what many vegetarian kitchens use instead. British packing often says gelatine; that is the same word, not a different ingredient. In everyday talk people also say jelly for the dessert, but jelly is the food; gelatin is the setting stuff inside it.
組成Borrowed from French gélatine (“jelly, gel”), from Italian gelatina, from gelare “to freeze”, from Latin gelō “to freeze”. The idea is that the stuff sets as if it had frozen into a shape, even though we do it by cooling, not with ice.
同家族的字
- gelatinethe same noun, more often the British spelling
- gelatinousthe adjective: like gelatin, jelly-like
- gela short form that grew out of gelatin
原始詞典資料4 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
gelatinnoun/ˈd͡ʒɛlətɪn/
- 1
A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
- 2
An edible jelly made from this material.
- 3
A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.
- For both images I placed a Kodak 4.0 neutral-density gelatin filter over the lens to reduce the Sun's brightness.
gelatinverb/ˈd͡ʒɛlətɪn/
- 1
To coat with gelatin.
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。