E428 – Gelati
ThickenerDescription
Hydrolyzed collagen, derived from animal sources like skin and bones
Notes
Gelatine is made by extracting collagen from animal skin, bones, and connective tissues - primarily from pigs and cattle, though sometimes from fish. The process involves boiling these animal parts for long periods, which breaks down the collagen protein into smaller, water-soluble molecules. When cooled, this liquid forms the familiar jiggly, gel-like substance we know as gelatine. As a gelling agent, gelatine is what gives structure to jellies, gummy candies, marshmallows, and dessert gels. It's also used in yogurts, ice cream, and some medications to create specific textures or to help ingredients set properly. You'll find it in everything from Jell-O to vitamin capsules, where its unique ability to form flexible, bouncy gels is essential. Since gelatine comes from animals, it's not suitable for vegetarians or vegans. It may also conflict with certain religious dietary laws - Islamic halal and Jewish kosher requirements depend on the source animal and processing methods. People following these diets often look for alternatives like agar-agar (from seaweed) or plant-based gelling agents. Gelatine is considered very safe and has been used in food for centuries.