E428 - Gelatine

Origin

Gelatine is a protein product derived from collagen, a natural protein present in the skin, bones, and connective tissues of animals, primarily cattle and pigs. The production process involves hydrolyzing collagen, breaking it down into smaller peptides. Different processes exist, including acid and alkaline treatments, which influence the properties of the final gelatine product. Fish gelatine is also available, offering an alternative source.

Usage

Gelatine is widely used in the food industry as a gelling agent, thickener, stabilizer, and binder. It provides texture and structure to various food products, including desserts (jellies, mousses), confectionery (gummies, marshmallows), dairy products (yogurts, ice cream), meat products (aspic, canned meats), and baked goods. It is also used in pharmaceutical capsules and photographic films. Its ability to form a thermo-reversible gel makes it particularly valuable. The concentration used varies depending on the application, typically ranging from 0.5% to 10%.

Side Effects

Gelatine is generally considered safe for consumption. It is a protein source and is readily digested. Allergic reactions to gelatine are rare but possible, especially in individuals with allergies to animal products. Some concerns have been raised regarding the potential for transmitting animal diseases, such as bovine spongiform encephalopathy (BSE), but strict manufacturing processes and sourcing from healthy animals minimize this risk. There is no established Acceptable Daily Intake (ADI) for gelatine, as it is considered a food ingredient rather than a food additive with specific toxicity concerns. However, excessive consumption may lead to digestive discomfort in some individuals.