1. Product overview
Derived from the Latin Gelatus (frozen), gelatin is not, strictly speaking, a finished product, but rather an intermediate food product (IFP) extracted from the co-products of beef, fish and, for the most part, pork. In Europe, 80% of edible gelatin is produced from pork rind, and 15% from the thin layer of collagen between the epidermis and the subcutaneous layer of cattle. The remaining 5% comes from pig and cattle bones, as well as fish. Animals are sourced exclusively from approved slaughterhouses, and are examined beforehand by veterinarians. Only raw materials recognized as fit for human consumption are used to manufacture gelatin. This article will deliberately focus only on the case of pork gelatin (figure 1 )...
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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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