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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