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4. Characteristics and properties of the final product
The code E441 refers to gelatin (as an additive), but this is not enough to comply with European regulations. According to the DGCCRF, "gelatin is not considered to be an additive exempt from labelling requirements, as it is used as a technological aid".
4.1 Physicochemical properties and composition
Gelatin is an ingredient that combines many functions, making it indispensable in many food formulations. It is a solid, translucent, transparent, slightly yellow substance, virtually odorless and tasteless, which melts at body temperature. Gelatin is soluble in hot water, acetic acid and glycerol, but insoluble in ethanol. It is viscoelastic and has a number of properties of great interest to the food industry, as it acts as a binder, stabilizer, emulsifier, thickener,...
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Characteristics and properties of the final product
Conclusion
Bibliography
- (1) - DERE (A.C.) - Créer des aliments – La gélatine, aliment nouveau du début du XIXe siècle. - Cahiers François Viète, Université de Nantes, pp. 57-68 (1999). https://journals.openedition.org/cahierscfv/3348
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Regulations
Commission Regulation (EU) 2016/355 of March 11, 2016, amending Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards specific requirements for gelatin, collagen and highly refined products of animal origin intended for human consumption.
Regulation (EC) 999/2001 of the European Parliament and of the Council of May 22, 2001 laying down rules for the prevention,...
Directory
Manufacturers, equipment suppliers and production lines (non-exhaustive list)
Gel machine https://www.gelmachine.com/fr
Alfa Laval https://www.alfalaval.fr/industries/agroalimentaire-produits-extraction-de-la-gelatine
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