E441- Gelatin

Gelatin is a protein obtained from animal collagen, typically derived from the skin and bones of cows or pigs. It is commonly used in the food industry as a gelling agent, stabilizer, thickener, and texture enhancer.

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E441 - Gelatin:

Gelatin is a protein obtained from animal collagen, typically derived from the skin and bones of cows or pigs. It is commonly used in the food industry as a gelling agent, stabilizer, thickener, and texture enhancer.

Origin:

Gelatin is produced through a process that involves boiling collagen-rich animal tissues. The collagen is extracted, purified, and then dried to form the gelatin.

Function:

  • Gelling Agent: Gelatin is known for its ability to form a gel-like consistency when dissolved in water, making it useful in the preparation of gummy candies, desserts, and gel-based products.
  • Stabilizer: It helps maintain the stability of certain food products, preventing ingredients from separating or settling.
  • Thickener: Gelatin contributes to the thickening of various food items, including soups, sauces, and creamy desserts.
  • Texture Enhancer: It imparts a smooth and creamy texture to foods, contributing to the overall mouthfeel.

Applications:

Gelatin is widely used in the food industry, including:

  • Confectionery: Gummy candies, marshmallows, and jelly products.
  • Desserts: Gelatin-based desserts like panna cotta, mousses, and fruit gelatins.
  • Dairy Products: Yogurts, ice creams, and cream-based desserts.
  • Meat and Poultry: Gelatin may be used in meat aspic and certain meat products.

Vegetarian and Vegan Alternatives:

As gelatin is derived from animal sources, there are alternatives available for those following vegetarian or vegan diets. Plant-based gelling agents such as agar-agar (E406) and pectin (E440) are commonly used as substitutes in various food applications.

Data sheet

CAS Number
9000-70-8
HS Code
3503001001

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