Linked from

The 18 pages that link to Gelatin, each with the reason it gives.

• BraisingRelated: Gelatin released from meat gives braising liquids body and a silky mouthfeel.

• Photographic filmRelated: Gelatin holds silver halide crystals in an even, processable coating on the film base.

• CattleRelated: Cattle bones and hides can supply collagen for gelatin production.

• GlycineRelated: Its acid hydrolysis yielded the sweet-tasting substance Braconnot named gelatin sugar.

• Photographic emulsionRelated: Its binder holds crystals evenly while allowing processing chemicals to reach them.

• Photographic fixerRelated: The fixer must diffuse through gelatin without destroying the image-bearing layer.

• GlazeRelated: Gelatin gives aspic and some meat glazes a smooth, set sheen.

• Chicken stockRelated: Collagen in chicken bones and connective tissue releases gelatin that gives stock its body.

• Slow cookerRelated: It contributes body to cooking liquids as connective tissue breaks down.

• Chicken soupRelated: Long cooking of collagen-rich chicken parts can give broth body and a fuller mouthfeel.

• Noodle soupRelated: Collagen-rich stocks can release gelatin, giving broth a fuller texture.