- published: 06 Sep 2014
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Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts. Gelatin for recipe use comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, horses, and fish. During hydrolysis, the natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in many respects, closely similar to that of its parent collagen. Photographic and pharmaceutical grades of gelatin are generally sourced from beef bones and pig skin.
Drip strawberry juice. Open shutters. Death birds.
Elated. Elected. Universe. Sedative vein. Whole grain
layered. Brightest sunshine. Brightest day. Spills the
kitten's milk. Cuts my hands. I place the knife to the
ham of her face. Her face.
Say you have to die and I'll keep cutting. Say you
have to die and I'll keep cutting you. It's a magic world.
Swim erratic in the water. Thick as gelatin. No skin.
No skin.
Mick my friend. Some day our understanding will
be described as lovers swapping lies. As how man and
dog relate. I'm under the table. Drop the plate.