1. Plural of gelatin; a colorless or slightly yellow protein substance obtained by boiling animal bones, skin, and connective tissue, used in cooking and food production.
Usage: Countable when referring to different types or batches; often used in culinary and food science contexts.
2. Plural of gelatin; a jelly-like substance made from gelatin, used as a dessert or in food preparation.
Usage: Common in everyday cooking and baking.
3. Plural of gelatin; a transparent or translucent sheet or filter made from gelatin, used in photography, printing, or laboratory work.
Usage: Technical or specialized use in photography and science.

Examples

• The recipe calls for two packets of gelatins to make the dessert firm.
• Different gelatins can be mixed to create colorful layered dishes.
• The photographer used colored gelatins over the lights to change the mood of the shot.
• Gelatins are commonly used in the food industry to thicken and stabilize products.
• She dissolved the gelatins in hot water before pouring them into molds.
• The lab technician applied gelatins to the camera lens to filter the light.
• Unflavored gelatins are useful for making savory aspics and meat jellies.