Gelatin has no e-numbers, is non-allergenic and is free of cholesterol, purine and fat. It qualifies worldwide as a key ingredient for achieving clean labelling.
Gelatin is the product of moderate hydrolysis and thermal denaturation of animal collagen. The raw materials for the production of gelatin are mainly animal skin, bone and leather waste, etc. The common gelatin in the market is mostly made from cow skin, cow bone or pig skin.
Gelatin is classified as a foodstuff – not a food additive - and has received GRAS (Generally Recognized As Safe) status from the United States’ Food and Drug Administration (USFDA). Gelatin has no e-numbers, isnon-allergenic and is free of cholesterol, purine and fat. It qualifies worldwide as a crucial component for achieving clean labelling. It qualifies worldwide as a key ingredient for achieving clean labelling.
Gelatin has a wide range of uses, can be used as candy additives, gelling agent, beverage clarifying agent, food coating material, widely used in candy, meat products, frozen food, canned, beverage, jelly and other industries. , is also widely used in the field of medicine because of its biodegradability, good biocompatibility and film formation.