gelatin, gelatine (not classified as an additive)
Basic Information
| Field | Content |
|---|---|
| Chinese name | 明胶 |
| English name | gelatin, gelatine (not classified as an additive) |
| INS/E number | INS 428 |
| Functional class | Carrier, Emulsifier, Gelling agent, Stabiliser, Thickener |
| Year adopted | To be added. |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA), United States (FDA) |
What is it?
gelatin, gelatine (not classified as an additive) (INS 428) is a Carrier, Emulsifier, Gelling agent, Stabilizer, Thickener food additive. Used to carry, dilute or stabilise other additives or nutrients for easier dispersion and addition.Allows immiscible liquids (e.g. oil and water) to form a stable uniform system, improving texture.Used to form gels or semi-solid structures in liquid foods.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.Used to increase viscosity and improve mouthfeel and body.
Source
Natural：E.g. maltodextrin, glycerol, vegetable oil.Some derive from natural raw materials (e.g. soy lecithin, egg-yolk phospholipids).E.g. pectin, agar, carrageenan, gelatin.Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).Mostly natural polysaccharides or proteins (e.g. pectin, xanthan, carrageenan, starch).
Industrial：Including modified starches.Many are made by esterifying glycerol with fatty acids or further derivatisation (e.g. monoglycerides, spans, tweens).Extracted and purified.Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).Some are modified for performance (e.g. hydroxypropyl starch, CMC).
Why is it used?
- Disperse additives evenly
- Ease dosing
- Improve stability
- Stabilise oil-water emulsions
- Improve mouthfeel and structure
- Prevent separation
- Form gel structure
- Provide body
- Improve mouthfeel
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
- Increase viscosity
- Improve body and mouthfeel
- Stabilise suspensions
Common Foods
- Flavours
- Colours
- Vitamin premixes
- Seasonings
- Margarine
- Ice cream
- Bakery
- Chocolate
- Sauces
- Jelly
- Pudding
- Yoghurt
- Confectionery
- Aspic
- Beverages
- Soups
Safety
Mostly common food matrices, safe within permitted use.Largely metabolised in the gut; generally safe within permitted use; JECFA sets ADI where applicable.Mostly natural polysaccharides or proteins, safe within permitted use.Most act as dietary fibre or inert colloids and are safe within permitted use.Mostly indigestible polysaccharides, safe within permitted use; some act as dietary fibre.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
gelatin, gelatine (not classified as an additive) is a Carrier, Emulsifier, Gelling agent, Stabilizer, Thickener, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.