3 syllables: ge, la, tin. Stress on ge.
JEL-uh-tuhn
/ˈdʒɛlətən/
gelatin is pronounced JEL-uh-tuhn (/ˈdʒɛlətən/). It has three syllables (ge-la-tin), with the stress on "ge". Gelatin is a translucent, colorless protein derived from collagen, used to gel foods, pharmaceuticals, and cosmetics. It dissolves in hot liquids and solidifies upon cooling, creating a smooth, jelly-like texture. In everyday use, gelatin refers to the substance itself or to foods containing it, and it can be described as flavor-neutral with a slightly chewy mouthfeel.
Gelatin is a translucent, colorless protein derived from collagen, used to gel foods, pharmaceuticals, and cosmetics. It dissolves in hot liquids and solidifies upon cooling, creating a smooth, jelly-like texture. In everyday use, gelatin refers to the substance itself or to foods containing it, and it can be described as flavor-neutral with a slightly chewy mouthfeel.
- You might default to saying 'gel-a-teen' (/ˈdʒiːlətiːn/) with a long /iː/ sound; instead, use /ˈlætɪn/. Correct by practicing the exact vowel in the stressed syllable. - Another frequent error is misplacing the primary stress on the first syllable (GEH-la-tin). Fix by emphasizing the second syllable: /dʒɪˈlætɪn/. - Some speakers blur /dʒ/ with /j/ leading to /jɪˈlætɪn/. Practice moving the tongue to contact the alveolar ridge to produce the affricate properly. - Final /n/ can be dropped in rapid speech; ensure nasal release: /n/ not /ŋ/ or silent.
"We added gelatin to the fruit dessert to help it set firm."
"Vegetarian versions of gelatin exist, but traditional gelatin is animal-based."
"Gelatin is often used in candy coatings and capsule shells in medicine."
Pronounce gel-uh-tn as /dʒɪˈlætɪn/. The primary stress is on the second syllable: je-LA-tin. Start with the voiced palato-alveolar affricate /dʒ/ as in 'juice', followed by the short /ɪ/ in the first syllable, then the stressed /ˈlæt/ with a clear /æ/ as in 'cat', ending with /ɪn/. Visualize: “juh-LA-tin.” For listeners, emphasize the second syllable’s vowel and the final /n/. Audio reference: you can compare to standard dictionaries or YouGlish clips by searching for gelatin pronunciation. IPA: US/UK/AU: /dʒɪˈlætɪn/.
Common mistakes include stressing the first syllable (GAH-latin) and mispronouncing the /dʒ/ as a simple /j/ sound (like 'yell-atin'), or swallowing the middle vowel so it sounds like /ˈdʒələtɪn/. To correct: keep the primary stress on the second syllable, clearly articulate the /dʒ/ at the start, pronounce /æ/ as in 'cat' in the stressed syllable, and ensure the final /n/ is released. Practice with slow repetition: dʒɪ-ˈlæt-ɪn, then natural pace.
In US and UK, gelatin is /dʒɪˈlætɪn/ with primary stress on the second syllable. Differences are subtle: in some UK dialects the /ɪ/ in the first syllable may be reduced slightly to a schwa in fast speech, and rhoticity has little effect since /l/ remains clear; Australians generally keep /dʒ/ and /æ/ similarly, but vowel length and timing can be slightly flatter in rapid speech. Overall, the core sounds remain consistent, with minimal region-based variation.
The difficulty rests on the initial /dʒ/ sound, which can blend into /ɡ/ or /j/ for non-native speakers, and the diphthong-like rhythm of the stressed /æ/ in the second syllable combined with an unstressed /ɪ/ in the final syllable. The sequence /ælætɪn/ requires clean separation of syllables: /dʒɪ/ + /ˈlæt/ + /ɪn/. Mastery demands precise tongue position for affricate /dʒ/ and steady vowel quality across syllables.
Note the syllable boundary between /l/ and /æ/ where the stress lands; you should avoid reducing /æ/ too much in the stressed syllable. A common slip is turning /læt/ into /lə/ or /lət/. Keeping a crisp /æ/ helps listeners identify the word immediately. Also, ensure the /n/ is not swallowed; end with a crisp alveolar nasal n.
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- US: keep rhotic environment; no change to r; maintain clear /æ/ in the stressed syllable. - UK: may exhibit shorter vowels and quick schwa in some contexts; keep /æ/ crisp. - AU: tend to flatten vowel height; keep /æ/ around the same as UK, and maintain clear /dʒ/ onset. Use IPA cues: /dʒɪˈlætɪn/ across accents.
Gelatin traces to late Middle English from Old French gelatine, from Latin gelatus meaning ‘frozen, stiff, stiffened’ and gelare ‘to freeze, congeal’. The word entered English under forms gelatine and gelatine; the modern spelling gelatin emerged in the 19th century, aligning with other -in words. The substance itself was recognized as a hydrocolloid used to gel or thicken solutions derived from animal connective tissues (typically collagen from skin, bones, and tendons). Early culinary and pharmaceutical uses exploited its gelling properties; after WWII, gelatin became ubiquitous in sweets and capsules due to standardized production and industrial processing. The term’s semantic drift centers on its physical state (gel) and its protein basis (gelatin is a protein derived from collagen). First known English attestations surface in culinary manuals and compound recipes from the 17th–18th centuries, later formalized in chemistry texts as gelatin resolved into gelatinous colloids. Over time, gelatin’s use broadened to describe gels in various media, including photographic emulsions and cosmetics coatings, before settling into common culinary and industrial vocabulary. The root concept remains tied to gel formation through protein-based networks.
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Words that rhyme with "gelatin"
-tin sounds
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