gelatinous

Gelatinous is an adjective describing a substance or texture that resembles gelatin: soft, translucent, and jelly-like, and capable of forming a gel. The word derives from gelatin, which comes from French gélatine and ultimately from Late Latin gelatus, meaning frozen or stiffened.

In biology and ecology, gelatinous describes materials or organisms with a translucent, jelly-like consistency. Gelatinous matrices occur in tissues and secretions, and some organisms rely on a gelatinous body plan for buoyancy and protection. Gelatinous zooplankton—such as jellyfish, comb jellies, and certain tunicates—have bodies that are largely a gelatinous mass.

In cooking, gelatin refers to a protein obtained from collagen that forms a gel when dissolved and cooled. Gelatinous textures are sought in desserts, aspics, and panna cotta. Other gelling agents include pectin, agar, and carrageenan, which can produce gelled textures that are not strictly gelatinous.

In materials science, the term is used for gels and hydrogel networks that are soft, viscoelastic, and able to retain large amounts of liquid. Gelatinous materials include hydrogels and colloidal gels formed by polymers or biopolymers, providing a soft, flexible consistency.

Overall, gelatinous is a descriptive term applied across disciplines to denote a soft, gel-like state, ranging from biological tissues to culinary preparations and synthetic gels.