Description
CAS No.: 9000-70-8
Molecular Formula:C6H12O6
Application:
Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer
Product Description:
Gelatin (from French gélatine) is a translucent, colourless, brittle, nearly tasteless solid substance, derived from the collagen inside animals’ skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. Gelatin is classified as a foodstuff, with E number E441. It is in some “gummy” candies as well as other products such as marshmallows and some low-fat yogurt. Some dietary customs forbid the use of gelatin from animal sources, and medical issues may limit or prevent its consumption by certain people.
